Roasted Cauliflower with Curry

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

Yield: 9 servings (serving size: 2/3 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 38
  • Calories from fat: 38%
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Protein: 1.9g
  • Carbohydrate: 5.2g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 158mg
  • Calcium: 22mg


  • 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. 1. Preheat oven to 500°.
  2. 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. 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.
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