Curry-Roasted Cauliflower is a triple pleaser: it’ll make your eyes sparkle, ears ring, and belly satisfied! That last part is probably the most important, coz what good’s a pretty plate that tastes like trash? No good. That’s what!
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Confession: I thought I’d try *a* piece while setting up my shot, and that turned out to be a little more than just one. I’m a huge fan of curry-flavored foods, my all-time-favorite being this Curried Chicken & Broccoli Wrap (self-promo #noshame), so I guess I shouldn’t be so surprised. And I should probably also learn some self control. Oh well..
Each of those florets is perfectly infused with the rich and authentic flavors you were expecting. They’re roasted until lightly charred, which brings out that delicious taste in even more.
This makes for a really good side-dish because not only is it tender and tasty, but also really simple to put together. All you need to do is whip up a sauce, coat the cauliflower in it, and roast. That’s it!
Flavorful Curry-Roasted Cauliflower (Keto, Paleo & Vegan)
Ingredients
- 1½ cups Cauliflower, Small Florets, 160g
- ¼ cup Greek Yogurt, 50g
- 2 tsp Olive Oil
- 2 tsp Curry Powder or Garam Masala
- ⅛ tsp Garlic Powder
- ⅛ tsp Salt & Pepper, each
Instructions
- Preheat oven to 450°F.
- In a large bowl, combine yogurt, oil and spices and mix well.
- Add chopped cauliflower and toss to coat with sauce.
- Spread out on a greased baking sheet and roast in the oven for 15 minutes until lightly charred and tender, shaking the pan every 5 minutes.
- Transfer to plate, pair with some protein and enjoy!
Notes
- Use Coconut, Almond or Soy-based Yogurt to make this Paleo or Vegan.
- Servings: 1 cup | Serving size: 1 cup
- Calories: 160kcal
- Fat: 10g | Saturated fat: 1.5g
- Carbohydrates: 12.5g | Fiber: 4.6g | Sugar: 4.5g
- Protein: 8.6g
I let them sit in the oven for some crispiness and had them with hot sauce. Soo goooddd!!!
Oh hot sauce sounds like a good addition, I definitely need to give that a shot next time, thanks!