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Roasted Curry Cauliflower

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This Roasted Curry Cauliflower; cauliflower florets tossed with fresh lemon zest and spices, then roasted. Easy, healthy, delicious, flavorful, colorful.
Course Side Dishes
Cuisine Indian
Keyword cauliflower, curry, roasted, side dish
Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 40 minutes
Servings 6 servings
Calories 97
Author Laurie McNamara

Ingredients

  • 1 head cauliflower cut into florets
  • 3 tablespoons olive oil
  • 1 large lemon juiced
  • 1 teaspoon lemon zest
  • 1 tablespoon curry powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon sumac
  • 1 tablespoon minced fresh parsley for garnish

Instructions

  • Preheat your oven to 400°.
  • In a large bowl combine the oil, lemon juice, zest and remaining spices. Whisk together until combined.
  • Add all of the cauliflower florets to the curry sauce and toss to combine.
  • Spray a rimmed sheet pan (or line with parchment and spray) before dumping out the curried cauliflower. Spread the florets out evenly and roast in the oven for 18 to 20 minutes. Rotate the pan half way to ensure even browning.
  • Once roasted; allow to cool a minute or so before serving with chopped parsley.

Nutrition

Serving: 1g | Calories: 97kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 224mg | Potassium: 340mg | Fiber: 3g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 57mg | Calcium: 33mg | Iron: 1mg