Curried Cauliflower

This curry roasted cauliflower needs just 4 ingredients to make and makes a fabulous side dish! Ready in just 20 minutes, it's crispy, crunchy, and SO delicious!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 120kcal

Author Arman Liew

Ingredients

1 large cauliflower chopped into bite-sized florets, 900g
2 tablespoons olive oil 30mL
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon curry powder 8g

Instructions

Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper. Pat the cauliflower dry, ensuring there is no moisture on it.
In a large mixing bowl, add the cauliflower and toss through the salt, pepper, and curry powder. Add the olive oil and, using your hands, mix well to ensure all florets are coated with the spices and the oil.
Add the cauliflower in an even layer on the baking tray and cook for 20 minutes, flipping halfway through. The cauliflower should be golden brown and fork-tender.
Remove from oven and serve immediately.

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.

TO FREEZE: Place the cooked and cooled cauliflower in an airtight container and store it in the freezer for up to six months.

TO REHEAT: I prefer reheating the cauliflower in a 350°F oven or air fryer until hot and crispy around the edges again. I avoid the microwave, as it softens the cauliflower.

Nutrition