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Roasted Cauliflower

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

In season now: 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


  • 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


  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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Comments on "Oven-roasted curried cauliflower recipe"

Ganesha March 13, 2012 | 10:27 PM

Just so you know, I make my own curry powder, as you do, and mlreey leave out the cumin :) I thought it looked very yum, and Stew, who loves curry, ate a whole bunch of it!Another excellent thing to do with leftover curried cauliflower is puree it with a bit of broth and boiled potato to make soup. A little cream or yogurt added it doesn't hurt either.Everything was MARVELOUS!!!!

Cher February 14, 2012 | 5:25 PM

I happened to have all of these ingredients in my kitchen tonight, including the cauliflower, and this was fantastic! I love the curry with the cauliflower. Very satisfying and delicious.

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