Roasted Curried Cauliflower


This was inspired by my complete aversion to standing at the stove today. Instead of 15-20 minutes at the stove, it’s maybe 3 minutes.

I short cut one of my mother-in-law’s recipes. All the flavor is in the oil, so don’t skimp. The only thing I used a light hand on was the pixie dust sprinkling of cayenne pepper.

I used a little curry powder from Trader Joe’s, but you can substitute any curry powder or garam masala that you like.

This is full of nutritional win: turmeric and ginger are natural anti-inflammatories, but your body needs the good fats to utilize the curcumin in the turmeric and curry powder. Cauliflower is a good source of vitamin C and dietary sulfur.

Roasted Curried Cauliflower


  • 1 head of cauliflower, cleaned, broken into florets
  • 1/3 c. cooking fat of choice–coconut oil, ghee, Spectrum shortening, or olive oil
  • 1/2 tsp brown mustard seeds
  • 1/4 tsp asofetida
  • 1/4 tsp cayenne or chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp curry powder or garam masala
  • 1 clove garlic, minced
  • 2 tsp grated ginger
  • Salt and pepper to taste
  • 2 Tbsp fresh cilantro, chopped
  • 1/2 fresh lime
  • Directions:

  • Preheat oven to 400 and prep a roasting pan. I use a foil lined and greased jelly roll/cookie sheet.
  • Heat oil over medium heat in saucepan or small skillet
  • Add mustard seeds
  • After the first mustard seeds pop, add the remaining spices, the ginger and the garlic. Cook for 1-2 minutes. Be careful not to burn the garlic and ginger
  • In a large bowl, add spiced oil to cauliflower florets. Mix well to coat. Add salt and pepper to taste.
  • Spread cauliflower on prepped pan.
  • Roast for 15-20 minutes, until there is some caramelization on cauliflower.
  • Finish with garnish of cilantro and a squeeze of fresh lime.
  • 20130623-114904.jpg

    About Jill R.

    Mom, mostly tired, to 3 boys, mostly wired. Pretty much obsessed with healing foods for healthy brains.
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