Roasted Curry Cauliflower

This content originally appeared on ForGoodMeasure. Republished with permission.

Cauliflower has never been so popular. It has come into the limelight mashed, riced, crusted and my favorite … roasted. Infused with a powerful blend of curry spices, this dish is reminiscent of Indian cuisine, but the red wine vinegar makes it truly unique and strangely addicting. If you’re interested in leftovers, make a double batch.


Roasted Curry Cauliflower

Course Side Dish
Servings 6 cups
Calories 113kcal


4 tablespoons butter7 cups cauliflower cored and cut into florets1 cup onion cut into wedges1 tablespoon paprika1 teaspoon curry powder½ teaspoon ground cumin½ teaspoon coriander½ teaspoon salt teaspoon black pepper2 tablespoons red wine vinegar¼ cup fresh cilantro chopped


Preheat oven to 450 degrees.
Line a rimmed baking sheet with parchment.
Melt butter until liquid.
Toss cauliflower and onion in melted butter.
Mix spices, salt, and pepper in a small bowl, sprinkling over cauliflower mix.
Add vinegar and toss to combine.
Spread on prepared baking sheet.
Bake for 30 minutes, stirring once midway to ensure even browning.
Sprinkle with cilantro and serve warm.


Naturally low-carb & gluten-free


Serving: 1cup | Sodium: 299mg | Sugar: 3g | Fiber: 3g | Cholesterol: 20mg | Calories: 113kcal | Fat: 8g | Protein: 2g | Carbohydrates: 9g

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

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