Curried Cauliflower is probably the side dish I make the most. It’s quick, easy, and delicious. It goes well with most of the quick, Indian inspired dinners that I make on a busy weeknight. Like a jar of butter chicken sauce or lamb saag. My kids ask for this on the regular! The trick is a high-temp oven to get the edges of the cauliflower crispy and a little bit of char, then finish it off with some cilantro. This is also a really nice substitute for rice if you’re wanting to cut some carbs or you can add this to a chicken salad with a cilantro-lime dressing. However you decide to enjoy it, think about making extra because at least when I make it, I end up snacking on it while I’m plating up dinner!
Find this recipe in the January 2020 Issue of Spokane CDA Living Magazine
- 1 large head of cauliflower, chopped into small florets
- 1 1/2 tablespoons neutral cooking oil
- 2 teaspoons yellow curry powder
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup cilantro, chopped
- Preheat your oven to 425°, drizzle about half a tablespoon of olive oil on the bottom of a cookie sheet place the cauliflower in a single layer.
- Drizzling with the remainder of the oil, curry powder, salt, and pepper toss making sure everything is coded properly with the seasoning place in a preheated oven for 10 to 15 minutes.
- Check halfway through to mix them around to make sure that the char gets on different parts of the cauliflower.
- Once it is fork-tender golden brown (maybe dark brown) remove from oven place and serving dish sprinkle 2/3rds of the cilantro toss, then garnish with remainder of the cilantro and serve immediately.