Cauliflower is coming back, folks. From mashed cauliflower to cauliflower crust, it is back in a big way as a substitute for the typical carby culprits (I'm looking at you, potatoes and flour).
I tried curry roasting a whole cauliflower a year or two ago, and it was just an epic failure. I am sure it can be done (in fact, I've seen it), but I clearly did not do it the right way. (Who knows the right way? Enlighten me!)
But, I was determined to make it happen, because curry is my favorite spice and cauliflower seemed like a good thing to cover in it. So, I recently took a second crack at it, making no changes other than to cut the darn thing up before roasting it.
Worked. Like. A. Charm.
Curry Roasted Cauliflower
Prep Time: 5-10 minutes
Cook Time: 50 minutes
Servings: 3-4 side dishes
- 1 head of cauliflower (or a bag of cauliflower florets)
- 2 tablespoons curry powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 1/2 tbsp melted coconut oil
- Preheat the oven to 400.
- Mix spices (curry powder, black pepper, salt) in a large bowl.
- Cut the cauliflower into evenly sized florets.
- Add florets to the bowl and pour coconut oil in as well. Toss until all florets are evenly coated.
- Line a baking sheet with aluminum foil (this just makes clean up faster) and spray with cooking oil. Place florets in an even spread on foil. Add another layer of foil on top to keep them from drying out too much.
- Bake for 20 minutes, then remove the top layer of foil and turn the florets.
- Bake for another 30 minutes, turning every 10-15.
What's your favorite cauliflower recipe? I have made mashed cauliflower with parmesan, cauliflower crust, and regular roasted cauliflower... but I am sure there are new recipes or twists on those that I have yet to discover! Enlighten me!
What other ingredients are making a resurgence? Like, besides avocado, kale, and quinoa... which I have been crushing on in a big way, too!