Curry Roasted Cauliflower

Friday, July 25, 2014

I absolutely love curry so I wanted to try it on some roasted cauliflower. Wow! It was delicious! It was sooo good that I had to have it 3 days in a row! Yes, it was that yummy! I just love how curry adds a warm spice flavor, along with the smoked paprika, and bring boring cauliflower to life.


Hubby gives it two thumbs up too! He is one of the reasons why I had to make it again... and again.... and again. I think by the third day, we were ready to move on to a different veggie :)


It is so easy to make! You could use one medium head of cauliflower and cut it up into bit sized florets or you could buy the cauliflower already cut up and ready to go in the produce section.


I used three different spices: curry powder, smoked paprika and garlic salt. I think they make a nice combination of spices. Feel free to use regular salt if you don't have garlic salt. As for the smoked paprika, I would rather stick with smoked paprika rather than regular paprika because it gives a sweet smokey taste.


Add 1 tbsp of melted coconut oil or olive oil to the bowl of cauliflower. I used coconut oil because I thought it would go well with the curry taste. It can give a nice subtle coconut flavor, depending on how much you use. Keep in mind that coconut oil is high in saturated fats versus olive oil. Toss the coconut oil and cauliflower around in the bowl. Try to make sure all the cauliflower florets get covered with the oil as much as possible. Pour the cauliflower into a gallon sized Ziploc bag.


Sprinkle the spice mixture over the cauliflower in the bag. Shake the bag and massage the cauliflower with the spices so that all the florets are covered.


Pour the cauliflower onto a baking sheet lined with non-stick foil.


Bake at 425 degrees for about 25 to 30 minutes, turning once half way through. Mmmmm... delicious curry roasted cauliflower!


Curry Roasted Cauliflower

Ingredients:
6 cups raw cauliflower cut into bite-sized florets or one medium head of cauliflower - should yield 4 1/2 cups cooked (9 Greens)
1 tbsp melted coconut oil or olive oil (3 Healthy Fats)
1 tsp curry powder (2 Condiments)
1/2 tsp smoked paprika (1 Condiment)
1/2 tsp garlic salt (2 Condiments)

Directions:

Preheat oven to 425 degrees.
Line a baking pan with non-stick aluminum foil.
If using coconut oil, you can use the microwave to melt it. Microwave for 15 seconds and then stir. Microwave for 15 more seconds and stir. It took me only 30 seconds to melt it but it would depend on your microwave.

Combine oil and cauliflower florets in a gallon size Ziploc bag and shake the bag until combined. Try to make sure all the florets are coated with oil. Then put the curry powder, smoked paprika and garlic salt in a small bowl and stir until combined. Pour the spice mixture over the cauliflower florets and shake the bag until all the pieces are coated with the spice mixture.

Spread the cauliflower florets on prepared pan lined with non-stick aluminum foil.
Bake for about 25 minutes; stirring halfway through.

One Serving: 1 1/2 cups

3 Servings with 3 Greens, 1.7 Condiments, and 1 Healthy Fat per Serving


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