January 5, 2021
Our roasted curry cauliflower recipe is a giant weeknight vegetable side dish that’s low carb and loaded with style and texture.
The oven has been working exhausting over the month with all our wintry climate. It’s exhilarating to be able to breathe chilly and brisk morning air and heat as a lot as a cup of espresso. Yeah, we’re dorks when it entails seasonal transitions love this on fable of or not it’s important to keep in mind, we bear easiest about 1.5 seasons in Southern California. Which contrivance when our “wintry climate” is drawing shut, we roast the heck out of each little factor inside the oven once we’re hungry.
This week has been all about roasted curry cauliflower on fable of we crave it most when it’s freshly roasted out of the oven. The crispy edges, superb chunk and fragrant touches of spices in truth makes the home odor and in truth really feel heat and comfortable. The combo of curry and cauliflower is normal menu merchandise on our rotation, severely when simmered in a coconut milk curry. Double Yum. However when it’s chilly, it’s time in order that it is good to properly add some oven get pleasure from and this recipe was a snappily afternoon lunch on the studio that’s now a tried and interesting keeper.
Survey the video: Roasted Curry Cauliflower with Turmeric
before and after
Straightforward Roasted Curry Cauliflower Recipe
Roasted curry cauliflower cooked to most interesting tenderness inside the oven and kissed with a contact of heat, earthy turmeric is a side dish that must be at every vegetarian meal. It’s hearty, flavorful and gratifying on it’s bask in. Don’t be enormously shocked when you’re able to make a complete meal out of it on fable of it’s that addicting. Earlier than you perceive it, you’ve wolfed down a complete head by your self. Ravishing be prepared on your physique response to all that fiber! Hahaha, explicit it’s interesting AND cleansing on the equal time.
What we get pleasure from about this recipe most is that it is good to properly probably properly perchance moreover add as many toppings and for added style and texture as you want. We added pistachios and coconut flakes. However golden raisins, almonds, cashews and so many fairly a couple of crunchy goodies approach to options that may probably properly perchance make this dish even further excellent. The probability is definitely numerous!
Experience this curry cauliflower recipe!
-diane and todd
the nearer you keep in mind, the higher it tastes
Roasted Curry Cauliflower with Turmeric, Pistachios, Coconut
This recipe is customized from our sriracha roasted cauliflower from our cookbook, Bountiful. Since every particular person’s spice decision varies, make sure that to change the quantity of curry powder. What we get pleasure from about this recipe most is that it is good to properly probably properly perchance moreover add as many toppings and for added style and texture as you want. We added pistachios and coconut flakes. However golden raisins, almonds, cashews and so many fairly a couple of crunchy goodies approach to options that may probably properly perchance make this dish even further excellent.
Prep Time15 minutes
Prepare dinner dinner Time30 minutes
Complete Time45 minutes
Servings: 6 servings
- 1/4 cup (60ml) olive oil, grape seed oil or oil of decision
- 1 teaspoon (5ml) sesame oil
- 1 tablespoon (15ml) soy sauce (make use of Tamari Soy sauce for Gluten Free)
- 1 tablespoon (15ml) rice vinegar (make use of distilled white vinegar for Gluten Free)
- 2 teaspoons (10ml) curry powder (or to style)
- 1/4 teaspoon turmeric
- 1 head cauliflower (about 2 kilos / 910g), reduce into 3⁄4-jog (2-cm) florets
- 1/4 cup (60ml) roasted pistachios
- 1/4 cup (60ml) toasted coconut flakes
- (non-main garnish) mined cilantro or parsley
Preheat the oven to 425°F. Evenly grease a sheet pan or line it with parchment paper.
In a gargantuan bowl, combine the oil, sesame oil, soy sauce, vinegar, curry powder and tumeric. Streak successfully.
Gently add the cauliflower to the bowl and coat with the marinade.
Organize the cauliflower on a baking sheet and roast for 15 minutes. Flip the cauliflower over and roast for yet one more 10-15 minutes, or until refined and crispy on the edges.
Serve with pistachios and toasted coconut flakes. Garnish with the cilantro and relieve.
Route: Side Dish, Greens
Delicacies: Oven, Vegetable, Vegetarian
Energy: 166kcal | Carbohydrates: 8g | Protein: 4g | Elephantine: 15g | Saturated Elephantine: 4g | Sodium: 198mg | Potassium: 377mg | Fiber: 3g | Sugar: 3g | Vitamin A: 28IU | Vitamin C: 47mg | Calcium: 32mg | Iron: 1mg
This recipe was on the muse printed in 2016 and re-published in 2021.
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