Name: Roasted Curried Cauliflower
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 large head cauliflower, broken into florets; 2-3 cloves garlic, minced; 2 tablespoons lemon juice; 1/4 cup olive oil; 1 1/2 teaspoons yellow curry powder; 1/4 teaspoon onion powder; Pinch of turmeric; Pinch of cinnamon; 1/2 teaspoon salt; 1/4 teaspoon pepper

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ROASTED CURRIED CAULIFLOWER — Fresh cauliflower is tossed with olive oil, lemon juice, curry powder and other spices in this simple, flavorful side dish.

If you’re looking for a unique new way to serve cauliflower, then this delicious Roasted Curried Cauliflower is a must try!

Let’s be honest, cauliflower on it’s own is pretty bland. But that also means it can be seasoned and prepared in so many different ways. It really takes on the flavors of whatever seasonings you use.

This recipe features curry powder (of course), plus some onion powder, turmeric and a pinch of ground cinnamon. I especially love the turmeric for the beautiful golden color it gives this dish.

Everything is tossed in olive oil and a splash of lemon juice, then roasted until the cauliflower is just tender and slightly charred.

Serving vegetables really doesn’t get much easier than this.

Roasting is my absolute favorite way to prepare fresh vegetables, because it adds so much flavor, and is a pretty hands-off method of cooking.

Once the veggies are in the oven, you might need to stir them once half-way through cooking, but other than that, roasting veggies doesn’t require much work.

It is important to use a very hot oven, that way you get a nice char on your cauliflower, which is what adds so much of the great flavor to this dish.

Of course, your cooking time will vary somewhat depending on how large or small you cut your cauliflower florets. So be sure to check for doneness about halfway through cooking. There’s nothing worse than mushy, overcooked vegetables!

This Roasted Curried Cauliflower is delicious any time of year, but the color and flavors are especially perfect for fall, when cauliflower also happens to be in season. Enjoy!

Be sure to save this Roasted Curried Cauliflower recipe to your favorite Pinterest board for later.

Tips for choosing and storing cauliflower

Appearance: Look for cauliflower with a creamy white color and densely packed florets. Avoid blemished or brown spots. The cauliflower should feel heavy for its size.

Check the leaves–they should be fresh looking and vibrant. If the cauliflower has a very strong smell, it may also have an unpleasant taste.

Storing: If you’re cauliflower is wrapped in cellophane, unwrap it when you get home and transfer it to a loosely sealed plastic bag. Tuck a paper towel in the bag to absorb excess moisture.

A whole head of cauliflower should keep in the refrigerator for 4-7 days. Precut florets will keep for 3-4 days.

Preparation: To cut a head of cauliflower into florets, first cut the head into quarters, starting at the stem end. Next, cut away the small piece of core from each quarter, then cut the cauliflower into bite-sized florets.

Here’s what you’ll need to make Roasted Curried Cauliflower

Produce: cauliflower, garlic, lemons
Olive oil
Spices: curry powder, turmeric, onion powder, cinnamon, salt and pepper