Roasted Cauliflower with Curry

Roasting caramelizes the cauliflower's edges, bringing out its subtle sweet flavor.


9 servings (serving size: 2/3 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 18 Minutes

Nutritional Information

Calories 38
Caloriesfromfat 38 %
Fat 1.6 g
Satfat 0.2 g
Protein 1.9 g
Carbohydrate 5.2 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 158 mg
Calcium 22 mg


3 (10-ounce) packages fresh cauliflower florets (about 7 cups)
Cooking spray
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley


1. Preheat oven to 500°.

2. Place cauliflower in a single layer on a jelly-roll pan; coat cauliflower lightly with cooking spray. Bake at 500° for 18 minutes or until crisp-tender, stirring once. Transfer cauliflower to a serving bowl.

3. Combine olive oil and next 3 ingredients in a small bowl, and pour over cauliflower. Add lemon juice and parsley, tossing gently to coat.

Jennifer Cofield,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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