Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Delicious way to eat roasted cauliflower. I prefer to use all organic ingredients. Enjoy hot as a side dish or atop rice bowls or soups.

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Recipe Summary

cook:
20 mins
total:
30 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

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  • Wash and pat Cauliflower dry. Remove tough core and break (or cut) the florets into bit sized pieces. Set aside.

  • Combine olive oil, lemon juice, curry powder, salt, cayenne, and garam masala in a large bowl; mix into a paste. Add cauliflower and gently mix with a spoon to evenly coat with the spice paste. Transfer cauliflower to the prepared baking sheet and spread out in one layer.

  • Roast in the preheated oven until cauliflower begins to caramelize, 20 to 25 minutes.

Cook's Note:

Feel free to substitute ghee for the olive oil, though the dish is no longer vegan if you do.

Nutrition Facts

215 calories; protein 7g; carbohydrates 19.7g; fat 14.2g; sodium 983.9mg. Full Nutrition
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