Roasted Curried Cauliflower

33 Reviews
86% would make this recipe again

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Preparation : 10 min Cooking : 30 min
270 calories/serving

Ingredients

1 3/4 tsp coriander seeds, crushed 2 g
1/2 cup olive oil 125 mL
1/3 cup wine vinegar 85 mL
2 1/2 tsp curry powder 8 g
2 tsp paprika 6 g
1/4 tsp cayenne pepper [optional] 1 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g
7 cups cauliflower, cut into equal-size florets 1.1 kg
1 onions, cut into quarters 200 g
2 1/2 tbsp fresh cilantro, chopped [optional] 5 g

Method

  1. Preheat the oven to 230°C/450°F.
  2. Crush the coriander seeds either with a mortar and pestle or using a rolling pin. Place the seeds in a bowl. Whisk in the oil, vinegar, spices, and salt.
  3. Prepare the vegetables : Cut the cauliflower into equal-size florets. Peel the onion, cut it into quarters lengthwise, then pull apart the quarters to separate the layers. Add the cauliflower and onion to the vinaigrette bowl, then toss to coat well. Spread the vegetables in single layer on a large baking sheet.
  4. Roast the vegetables until golden and tender-crisp, stirring occasionally, about 30 min.
  5. Serve warm or at room temperature. You may garnish with chopped fresh cilantro.

Nutrition Facts Table

per 1 serving (330 g)

Amount

% Daily Value

Calories

270

Fat

21 g

32 %

Saturated 2.9 g
+ Trans 0 g

14 %

Cholesterol

0 mg

Sodium

80 mg

3 %

Carbohydrate

20 g

7 %

Fibre

6 g

25 %

Sugars

8 g

Net Carbs

14 g

Protein

6 g

Vitamin A

10 %

Vitamin C

193 %

Calcium

7 %

Iron

17 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2 ½
Fats 4
More info
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Reviews

33 Reviews (26 with rating only) 86% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Side dishes | High Iron | Bake | Indian

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Very flavorful, not spicy if you do not add cayenne pepper. You should turn every two minutes while cooking to prevent burning.

Useful 3
Anonyme
october 20, 2021 | I would make this recipe again

I was trying to do too many things at once, got distracted, and didn't follow the recipe exactly. Forgot the onion and cayenne, forgot to add salt til it was already in the oven (had to pull it out and sprinkle some over top), and completely neglected to turn during the cooking time. It still turned out delectable. This cauliflower is invincible. Next time, though, I think I'll pay more attention.

Useful 1
Anonyme
october 20, 2021

This recipe was fairly easy and tasty, but it was missing something. Maybe next time I'd add some zucchini or tomatoes to give it a little more variety of taste.

Useful 0

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