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Oven-roasted curried cauliflower recipe

Rachel Dreskin is a Brooklyn gal with a passion for seasonal eating, local wine and vintage fashions. She makes regular visits to her local green markets and is constantly in the kitchen experimenting. You can find her favorite tips and ...

Cauliflower is in season

Cauliflower is one of the most underutilized vegetables in the cruciferous family -- its relatives include broccoli, Brussels sprouts and cabbage.

Roasted Cauliflower

How to use cauliflower

Raw - Snacking on raw cauliflower is one of the best ways to take advantage of its health benefits. Or for a fun, low-carb twist on pasta salad, try making a tri-color cauliflower salad instead. Cut colored cauliflower into tiny florets and toss with cooked quinoa in a lemon tarragon vinaigrette.

Steamed - Steaming is a great way to simply cook cauliflower. Cook florets in a steaming basket over boiling water for five to eight minutes or until just tender. Toss with a little lemon juice, olive oil and salt and pepper for a simple and tasty side dish.

Sautéed - Break the head up into tiny florets, about the size of a grape, and sauté in a little olive oil until they are nicely caramelized. During the last 30 seconds of cooking, throw in some minced garlic and toss with fresh thyme and parsley.

Mashed - Steam florets until very, very tender (about 12 minutes) and then mash them in a saucepan, just as you would potatoes, with a little milk, butter, salt and pepper and a few grates of nutmeg.

Pureed - To make a wonderful soup, steam the cauliflower just as you would if you were mashing it, but instead puree it in a blender. Thin out the blended mixture with more milk or vegetable stock. Top with crispy bacon and chives for a satisfying winter soup.

Roasted - Roasting on a high temperature caramelizes the cauliflower and brings out its natural sweetness. Roast the florets in olive oil and then toss with Kalamata olives and capers for a tasty Mediterranean-style side dish or try this curried version:

Oven-roasted curried cauliflower recipe

4 servings

Ingredients:

  • 1 head cauliflower, cut into small florets
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  •  2 tablespoons fresh cilantro, chopped

Directions:

  1. Preheat oven to 350 degrees F. Toss the cauliflower florets in a large bowl with the olive oil, lemon juice, curry powder, paprika and salt. Spread out on a single layer on a rimmed baking sheet and roast for about 30 minutes or until caramelized and tender.
  2. Transfer to a serving platter and top with cilantro.

More cauliflower recipes

Cauliflower quiche
Roasted cauliflower farfalle
Cauliflower soup drizzled with lemon oil

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