I’m always on a mission to use up the globe shaped veggies in the refrigerator – iceberg lettuce, red cabbage, and cauliflower. They hog the square crisper drawers only leaving a little room on each corner to maybe squeeze in four small oranges. We need a redesign of refrigerators to work better with fresh produce, but until that day arrives, cauliflower is first to go on the dinner plate.
That’s an easy task this time of year when you just feel like roasting everything to warm the kitchen with sweet, savory, spicy aromas.
And there’s nothing simpler than seasoning and roasting cauliflower, like in this Roasted Curried Cauliflower recipe.
Cauliflower leaves so much to the imagination. The mild flavor and pale color welcomes just about any bold flavor combination.
I love to season cauliflower florets with a mix of our Sweet & Spicy Curry Powder, coconut oil, and apple cider vinegar. And then a few sprinkles of Curry Spiced Sea Salt. After roasting for about 15 minutes, I scatter in sweet peas and slices of red onion before roasting for another 10 minutes or so. Finally, I squeeze in lemon juice and garnish with fresh cilantro.
The combination of charred, nutty, spicy cauliflower with the sweet roasted peas and red onion, makes a wonderful main dish over brown basmati rice, or with chapati flat bread. Or maybe even as a side dish for Thanksgiving this year?
Malaysian Roasted Cauliflower, using our Malaysian Satay Seasoning. The recipe was created by our friend, Sandra. Visit her blog, Sandra’s Easy Cooking, for the recipe and for so many other great ideas.
Tandoori Roasted Cauliflower with Almond Butter, using our handcrafted Tandoori Seasoning. This is one of our most popular vegetarian recipes on the site.
Easy Roasted Curried Cauliflower
by Season with Spice
Serves 2-4
Ingredients:
1 head of cauliflower – trimmed and cut into florets
3 tbsp coconut oil or olive oil
2 tsp apple cider vinegar
1 tbsp of Season with Spice’s Sweet & Spicy Curry Powder
Curry Spiced Sea Salt or Sweet Ginger Sea Salt, to season
1/2 red onion – halved & sliced
1 cup sweet peas (fresh or frozen)
Squeeze of lemon juice
Fresh cilantro, to garnish
Method:
1. Preheat oven to 425F.
2. In a large bowl, combine cauliflower florets with coconut oil (or olive oil), apple cider vinegar, Sweet & Spicy Curry Powder, and a few pinches of sea salt. Toss to coat evenly.
3. Place the spiced cauliflower florets on large roasting pan in a single layer. Roast for 15 minutes. Flip the cauliflower florets over, and scatter in the red onion slices. Return the pan to the oven, raise the temperature to 450F, and roast for another 10 minutes. Finally, add in the sweet peas, and roast for another 3-5 minutes, or until the cauliflower florets are tender and nicely charred and golden.
4. Remove from oven. Squeeze in some lemon juice, season with a little more Sweet Ginger Sea Salt or Curry Spiced Sea Salt, and garnish with fresh cilantro. Serve warm as a main dish over brown rice, or simply enjoy it as a side dish.
Notes:
- For a more substantial dish, you can also add in chickpeas or carrots to roast along with the cauliflower.
- You can roast the dish ahead of time. Just let it stand at room temperature, and when ready to serve, rewarm it in the oven at 375°F for about 10-15 minutes.
by Season with Spice
Serves 2-4
Ingredients:
1 head of cauliflower – trimmed and cut into florets
3 tbsp coconut oil or olive oil
2 tsp apple cider vinegar
1 tbsp of Season with Spice’s Sweet & Spicy Curry Powder
Curry Spiced Sea Salt or Sweet Ginger Sea Salt, to season
1/2 red onion – halved & sliced
1 cup sweet peas (fresh or frozen)
Squeeze of lemon juice
Fresh cilantro, to garnish
Method:
1. Preheat oven to 425F.
2. In a large bowl, combine cauliflower florets with coconut oil (or olive oil), apple cider vinegar, Sweet & Spicy Curry Powder, and a few pinches of sea salt. Toss to coat evenly.
3. Place the spiced cauliflower florets on large roasting pan in a single layer. Roast for 15 minutes. Flip the cauliflower florets over, and scatter in the red onion slices. Return the pan to the oven, raise the temperature to 450F, and roast for another 10 minutes. Finally, add in the sweet peas, and roast for another 3-5 minutes, or until the cauliflower florets are tender and nicely charred and golden.
4. Remove from oven. Squeeze in some lemon juice, season with a little more Sweet Ginger Sea Salt or Curry Spiced Sea Salt, and garnish with fresh cilantro. Serve warm as a main dish over brown rice, or simply enjoy it as a side dish.
Notes:
- For a more substantial dish, you can also add in chickpeas or carrots to roast along with the cauliflower.
- You can roast the dish ahead of time. Just let it stand at room temperature, and when ready to serve, rewarm it in the oven at 375°F for about 10-15 minutes.
