I think cauliflower is the most delicious roasted vegetable out there. To bring out it’s best flavor, I like to roast it until it’s really caramelized and has almost no bite. It takes so well to whatever flavor profile you introduce – here, we balance out the heat from the curry powder and cayenne with some sweetness from golden raisins and cool, crispness from the celery.
CURRIED CAULIFLOWER
Ingredients
- 1 large head of cauliflower
- 2 tbsp coconut oil
- 1 tbsp curry power
- ¼ tsp salt
- Dash of cayenne pepper
- 2 tbsp yellow raisins
- 1 celery, thinly sliced on the bias
- 2 tbsp chopped celery leaves
Instructions
- Preheat oven to 425°.
- Chop the cauliflower into florets and place on a large baking sheet.
- In a small bowl, whisk together coconut oil, curry powder, salt and cayenne.
- Pour oil mixture over the cauliflower and toss to coat evenly.
- Roast for 20 minutes, then flip and roast for an additional 20 minutes.
- Remove from the oven and top with raisins, celery and parsley. Toss to combine and serve immediately.
- 1 large head of cauliflower
- 2 tbsp coconut oil
- 1 tbsp curry power
- ¼ tsp salt
- Dash of cayenne pepper
- 2 tbsp yellow raisins
- 1 celery, thinly sliced on the bias
- 2 tbsp chopped celery leaves
