ROASTED CAULIFLOWER IS DELICIOUSLY NUTRITIOUS
Not only is curry-flavored roasted cauliflower incredibly delicious but it’s also very healthy! My kids love cauliflower, especially when it’s cooked. Cauliflower is one vegetable I stock in our fridge weekly.
The flavor profile of cauliflower, when roasted, becomes much sweeter and tender. Plus, you end up with a crispy top when roasting.
How to Choose a Head of Cauliflower
Cauliflower is typically in season in the fall and spring. However, you can buy it year-round. When selecting a head of cauliflower look for compact, creamy white curds and firmly attached, bright green leaves. Try to avoid brown spots or loose sections that are spread out. If you happen to purchase a head of cauliflower with some brown spots you can safely cut those away. Cauliflower is on the Environmental Working Group’s Clean Fifteen list. Meaning cauliflower contains fewer concentrations of pesticides and is safe to buy conventionally. However, I still try to purchase organic whenever I can.
Health Benefits of Cauliflower & Curry
This cruciferous vegetable is a nutrient powerhouse. Adding curry ups the antioxidant game. Plus, the flavor of roasted cauliflower which brings out a sweeter side and the savory and sweet tone of curry make a delicious combination.
Every cup of cauliflower is packed with almost all the essential vitamins and minerals that you need on a daily basis. Hence, why it’s considered a superfood. (Is it just me or does that term “superfood” make you picture a red cape wrapped around a mighty head of cauliflower?) Either way check out the stats on this guy:
- Loaded with nutrients: Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic acid (Fancy word for Vitamin B5), Choline, Folate, Potassium, Manganese, Phosphorus and Magnesium.
- High in fiber: One cup of cauliflower contains 3 grams of fiber. That’s 10% of the recommended daily intake.
- Antioxidant-rich: Similar to other cruciferous vegetables, this bad boy contains high amounts of glucosinolates and isothiocyanates. It also contains other antioxidants like carotenoid and flavonoid.
- Low in carbohydrates: Only 5 grams of carbohydrates and a total 25 calories are found in one cup, but who’s counting?
Roasting cauliflower helps release a phytochemical known as indole. The National Cancer Institute shares that indoles are currently being studied for their potential in preventing certain types of cancers.
Now on to the main star of the show. Curry powder. I always thought it was its own spice like cinnamon. However, curry is a mixture of spices that includes cumin, coriander, turmeric, pepper, mustard, ginger, clove, cardamom, bay leaf, and fenugeek. This deep yellow blend of goodness originated from India.
The flavor of curry is warm and robust. It’s also full of anti-inflammatory and anti-oxidant components. Flavorful and beneficial. It’s like adding extra power to an already stacked powerhouse. Reminds me of the extra power button I had in my old 4-runner. Was it needed? Not all the time, but it certainly provided that extra boost.
How to Store Roasted Cauliflower
You can safely store leftover roasted cauliflower in the fridge for up to four days in an airtight container. I highly recommend using Pyrex bowls with lids.
All in all, who doesn’t like a crispy, tender (not mushy) veggie superhero? At our house, two little pairs of hands are known for snatching them off the pan before I can serve them up for dinner. My kids live for curry-flavored roasted cauliflower. I hope it becomes a star in your home too. Enjoy!
Did You Make It?
Please let me know what you think. Leave a comment and star rating below. Also, be sure to share a picture of your creation on Instagram and tag #megansophiewellness.
Curry-Flavored Roasted Cauliflower
- 1 head cauliflower
- 1 tablespoon olive oil
- 1 large pinch sea salt (I highly recommend Maldon's flaky sea salt)
- 1 pinch black pepper
- 1 teaspoon cumin (or more if desired)
- Preheat oven to 425 degrees.
- Cut head of cauliflower into evenly sized florets.
- Place on the pan, together at first so you can add the seasonings.
- Add 1 tablespoon of olive oil. Enough to lightly coat the florets but not too much to drown them in it. Use your hands (or spatula) to coat the florets. If you find you need more add it.
- Add salt and pepper. Toss the cauliflower around to fully coat.
- Lastly, add the curry. I typically just sprinkle it on but you can measure it out if you'd like. The main goal is make sure most of the florets are covered.
- Next make sure cauliflower is evenly spread out on the pan.
- Roast in the oven for about 15 minutes. Then using a spatula stir the cauliflower around.
- Cook for another 10-15 minutes depending on how crispy you like it to be. You'll start to see some light to dark browning on the top of the florets.
- Take out and serve immediately. You can also add additional salt and pepper to taste.
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