Roasted Curry Cauliflower

Roasted Curry Cauliflower Recipe
Leo Gong
"Living in an Indian American household, I love to create quick dishes with southern Indian flavors," Shelly Monfort says.


Makes 4 to 6 servings
Total time: 45 Minutes

Recipe from


Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 65
Caloriesfromfat 78 %
Protein 1.2 g
Fat 5.7 g
Satfat 0.7 g
Carbohydrate 3.6 g
Fiber 1.7 g
Sodium 241 mg
Cholesterol 0.0 mg


2 tablespoons olive oil
1 tablespoon plus 1/2 tsp. fresh lemon juice
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon cayenne (optional)
1 head cauliflower, leaves and core removed, florets cut into 1/4-in.-thick slices
Fresh cilantro leaves


1. Preheat oven to 450°. In a large bowl, whisk together oil, 1 tbsp. lemon juice, curry powder, salt, and cayenne if you like. Add cauliflower slices and toss to coat. Spread cauliflower in a single layer in a large baking pan.

2. Bake until cauliflower is tender, chewy, and brown, 25 to 30 minutes. Sprinkle with remaining 1/2 tsp. lemon juice and garnish with cilantro.

Note: Nutritional analysis is per serving.

Shelly Monfort, Los Gatos, CA,


January 2007
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