Curry Cauliflower

An easy way to make cauliflower tastier is to add a curry mix during the roasting process. Using the “steam then roast” method you can also significantly reduce the amount of oil required. Adjust the spices to your liking and experiment with the curry paste to get it just right. It can be made spicier and you can use less oil.

Curry Cauliflower Recipe by DAREBEE
INGREDIENTS
1 medium cauliflower
1 small onion
1 garlic clove
2 cups of water

For the dressing:
1 tablespoon curry powder
1 teaspoon cinnamon
2 teaspoons olive oil
1/4 teaspoon black pepper
2 teaspoons salt
Makes 4 portions (or 2 large ones)
Calories 76 per portion
Total Fat 2.9g
Total Carbohydrate 11.9g
Dietary Fiber 5.4g
Protein 3.5g
Calcium 58mg
Iron 2mg
Potassium 517mg

1Wash the cauliflower and separate it into small florets. Slice the onion and the garlic and combine with the florets in a deep roasting dish.

2Pour two cups of water into the dish and cover it with foil.

3Roast the cauliflower, covered, in the oven at 392°F (200°C) for 1 hour or until the florets become soft. A fork should be able to easily go through one.

4Take the dish out and uncover. Combine the spices - curry powder, cinnamon and pepper with olive oil and add the mix to the dish. Mix well and return the dish to the oven. Roast for another 10 minutes or until the cauliflower begins to golden. Serve hot. It goes well with hard boiled eggs.

Curry Cauliflower Recipe by DAREBEE
Curry Cauliflower Recipe by DAREBEE
Curry Cauliflower Recipe by DAREBEE
Curry Cauliflower Recipe by DAREBEE
Curry Cauliflower Recipe by DAREBEE