• Liz Talley - Urban Graze

Roasted Curry-Lemon Cauliflower


Curry is a spice that pairs beautifully with cauliflower!

1 small head cauliflower (or 1/2 large head), broken into florets

1 Tbsp. olive oil

1/2 tsp. curry powder

Salt and pepper

2 tsp. lemon juice

1-2 tsp. snipped parsley, cilantro, or carrot tops

Preheat oven to 375.

Toss cauliflower florets in a bowl with olive oil, curry powder, salt and pepper. Roast on a greased or parchment paper lined baking sheet for about 15 –20 minutes, until golden. Drizzle with lemon juice, sprinkle with parsley or cilantro, and serve.

Variations:

  • Cut cauliflower into steak-slices and brush (instead of toss) with the oil and spices before roasting. Turn steaks midway through roasting.

  • Substitute curry powder and lemon juice with cayenne and lime.

Roasted Cauliflower with Pasta:

Combine cauliflower with 1/4 c. sliced red onion and 2-3 Tbsp. capers with 1 Tbsp. olive oil and roast as above (omit the curry). Stir once during roasting time. Meanwhile, cook 1/2 lb. penne or medium shell pasta according to package directions. Drain and toss pasta with 1- 2 Tbsp. olive oil, 1-2 Tbsp. snipped parsley &/or cilantro, and 2 tsp. lemon juice or 1 Tbsp. lemon zest.

Recipe created or adapted by Liz Talley, Urban Graze

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