Curry Roasted Cauliflower

Shared by: Grace Fisher |  Source: pHresh & Clean
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  • Nutritional Interest: Clean Eating, Dairy Free, Gluten Free, Grain Free, KETO/ Low-Carb > 10g, Low Sugar > 5g, Nut Free, Paleo, The 30 Clean Approved, V Clean Challenge Approved, Vegan, Vegetarian
Cauliflower. Plain, simple, and on its own, rather unimaginative. But curried and roasted? Until the edges get all browned and caramelized? Delish!

Did you know... You have probably heard that the most nutritious foods are the ones that have the most color, but that’s not the case with cauliflower! Just one cup provides 77% of the daily-recommended value vitamin C, 20% of vitamin K, and 10% or more of vitamin B-6 and folate.

Pairs well with curried aioli.

Have leftovers? Throw them into a breakfast hash or an afternoon salad!
Adjust serving size: 


  • 1/2 head cauliflower - any color sliced into florets
  • 1 tablespoon avocado oil or more for extra crispy
  • 1/2 lemon - meyer if available use 1 teaspoon juice
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sea salt plus garnish
  • 1/4 teaspoon fresh ground pepper plus garnish

How to Make:

  1. Preheat oven to 400° and place rack in the middle of the oven.
  2. Add the the oil, lemon juice, and seasonings to a medium sized mixing bowl and stir to combine.
  3. Place the sliced cauliflower florets into the mixing bowl and toss, so that the florets are lightly coated.
  4. Spread the cauliflower out into a single layer on a baking sheet and roast for about 20 minutes.
  5. Serve immediately.

Nutrition Facts
Curry Roasted Cauliflower
Amount Per Serving
Calories 100 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 281mg 12%
Potassium 439mg 13%
Total Carbohydrates 8g 3%
Dietary Fiber 4g 16%
Sugars 3g
Protein 3g 6%
Vitamin A 0.5%
Vitamin C 111%
Calcium 3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

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