Community Pick
Curry Roasted Cauliflower
"This recipe comes from kraftfoods.com. I find cauliflower a rather bland vegetable; however, the addition of curry powder really perks it up."
photo by DianaEatingRichly
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 2 teaspoons curry powder
- 2 teaspoons sugar
- 1 teaspoon lemon juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 4 cups cauliflower florets, washed
- 2 tablespoons slivered almonds
directions
- Preheat oven to 400 degrees.
- Mix the olive oil, curry powder, sugar, lemon juice, salt and pepper in a small mixing bowl.
- Place the washed and well drained cauliflower florets in a 13 x 9 inch baking dish; pour the oil mixture over the florets and toss gently.
- Cover with foil and bake 15 minutes; remove from oven and stir in almonds mixing lightly.
- Return to oven and bake uncovered for an additional 10 to 15 minutes or until cauliflower is browned and almonds are toasted.
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Reviews
-
Absolutely scrumptious recipe- this is now in my perma recipe rotation. I like to roast it a bit longer, till the edges are really caramelized and crispy. Also tried once with some broccoli florets thrown in and it worked well, though the cauliflower definitely the best of the two when done this way.<br/><br/>Thank you for a deeeeeeeeeelish recipe! This would turn even the staunchest cauliflower-hater into a raving cauli-lover. (I can also see it being a huge hit at potlucks and parties, and a very affordable dish to contribute!) -
Really good cauliflower, loved the bit of heat. I used one large head of cauliflower and omitted the slivered almonds. Next time I think I would use one teaspoon of sugar as it was a bit to sweet for me. Simple to make and wonderful flavor. Served with Paula's Recipe #100062. Made and reviewed for ZWT 4. -
I made this for dinner tonight and my husband couldn't stop raving about it. He asked to make it a favorite. I need to double the recipe next time! -
Simply outstanding. I had a “special� green cauliflower from the local farmers' market--it yielded 3 cups of florets. The conversion still had me using ¼ C of olive oil—which was too much for three cups of cauliflower. I think two tablespoons would have done fine. The sugar was a surprise of which I was skeptical—but it was wonderful. Oh, and I had a lime cut so I went ahead and used that rather than cutting a new lemon. I REALLY LIKE THIS! -
This was easy and excellent. I used red curry paste instead of curry powder simply because it's a family preference. Also left off the sugar. Will totally be making this again and soon.
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Tweaks
-
Cashew nuts instead of almonds, and juice of half a lemon, not just a tablespoon. I used medium curry powder. And the burned bits taste delicous
-
So good! I used coconut oil instead of olive oil (I warmed it to a liquid consistency) and the taste is addictive. I made three batches and we only ate one batch for dinner. The leftovers are almost all gone! I backed off a little on the sugar and added a little more salt and cooked it longer to brown it. Great recipe. Thanks! -
Great way to liven up some cauliflower! I cooked in small ramekins and served straight from them. Only change I made to suit what I had on hand was to use cashews instead of almonds.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
