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Roasted Curried Cauliflower

November 21, 2010 by Erica 6 Comments

Roasted Curried Cauliflower

Roasting brings out the flavor of many vegetables, including cauliflower. I usually roast cauliflower with chopped onions, garlic, salt, and olive oil, and place some Parmesan cheese on it when it’s done. So here’s a departure from my usual roast cauliflower dish. This could be a great side dish, or an alternative to stuffing. Or you can even add croutons or crackers (like Parmesan croutons or Parmesan Thyme Crackers) to this recipe for a very different take on stuffing.

I meant to add celery to this dish (in the frying pan portion of the method) but completely forgot. I was so focused on the raisins and onions caramelizing in the frying pan that I became distracted (I guess I shouldn’t cook on an empty stomach). Two other ingredients that would go well with this dish are diced mushrooms and roasted walnuts.

Roasted Curried Cauliflower

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Roasted Curried Cauliflower

Servings: 4 servings
Calories: 177kcal

Ingredients

  • 1 large cauliflower trimmed and chopped into bite-size pieces
  • 1/4 teaspoon salt
  • 2 tablespoons oil for the cauliflower and the onions
  • 1 small onion trimmed and diced into small pieces
  • 1/2 cup raisins
  • 1 teaspoon curry powder
  • 2 tablespoons water
  • drizzle of honey optional
US Customary - Metric

Instructions

  • Preheat oven to 450 degrees F.
  • Prepare a baking sheet with parchment paper or a non-stick mat.
  • Mix the cauliflower, about 1 tablespoon of oil, and 1/4 teaspoon of salt together so the cauliflower is lightly coated, and then bake on the baking sheet for about 20 minutes, or until it starts to get tender and tops are browned.
  • While the cauliflower is baking, place the onions, raisins, about 1 tablespoon of oil and a pinch of salt in a frying pan on a low to medium heat. Stir every so often. Let it cook slowly, while raisins and onions soften and brown.
  • Add the roasted cauliflower, curry powder, and water to the frying pan with the onions and raisins. Blend well and optionally add a drizzle of honey. Stir occasionally for 5 minutes.

Nutrition

Calories: 177kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 215mg | Potassium: 803mg | Fiber: 6g | Sugar: 5g | Vitamin C: 103mg | Calcium: 55mg | Iron: 2mg
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Filed Under: Egg Free, Gluten-Free, Lactose Free, Low Carb | Keto, Low Sugar, Nut Free, Paleo, Plant-based, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: cauliflower, onions, raisins

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Reader Interactions

Comments

  1. Liz

    April 10, 2014 at 2:37 pm

    Great recipe! I had a last minute idea to add apples – really added a bit of sweetness! Thanks for the amazing dish.

    Reply
    • Erica

      April 10, 2014 at 5:33 pm

      great addition!

      Reply
  2. Elli Chu

    November 8, 2012 at 10:55 am

    This recipe is wonderful!! Thanks so much. Made it once and my husband loves it, so do I. Going to make it again today for the second time. I usually don’t like cauliflower but I will eat it this way anyday 🙂

    Reply
  3. Susan

    November 23, 2010 at 1:06 pm

    Very tasty. I added some slivered almonds and cayenne pepper and it was a hit with my vegetarian son. It’s good to have an easy, good recipe like this when you don’t have much time.

    Reply
    • Erica

      November 23, 2010 at 8:04 pm

      Nice additions. I just made this using broccoli and string beans in place of cauliflower and it turned out equally well.

      Reply
      • Susan

        November 24, 2010 at 12:19 pm

        Good to know…

        Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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