Is this recipe gluten-free and/or vegan?

Yes! This recipe is both gluten-free and vegan.

Do I have to wash cauliflower before roasting?

Most cauliflower is pre-washed and comes wrapped in plastic to keep it clean (and prevent the leaves and florets from wilting.) It doesn't need to be washed unless it is visibly soiled. If purchased unwrapped it should be washed and then dried before continuing with this recipe as water will prevent the cauliflower from browning.

Why is my roasted cauliflower mushy?

The cauliflower is likely overcooked. It may have softened too much before it had a chance to brown. To prevent that, make sure that your oven is hot, and the pan is not overcrowded. You want hot air to circulate around the pan and cauliflower easily so that it will brown before it softens too much.

What do you eat with roasted cauliflower?

Roasted cauliflower is great served with crispy baked chicken , lentils and sauteed kale . We also add it to power salads with tempeh and add it to buddha bowls.

Curry Roasted Cauliflower Recipe

Name: Curry Roasted Cauliflower Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 head of cauliflower, about 2 pounds; 1 tablespoon plus 1 teaspoon extra-virgin olive oil; 1 ½ teaspoons curry powder; 1 teaspoon kosher salt; 2 teaspoons lemon juice; 1 tablespoon chopped cilantro, or to taste

Description

This Curry Roasted Cauliflower is an easy 30 minute side dish to add to your weeknight dinner menu. The peppy kick from curry powder adds a flavorful boost that makes you want to eat all your vegetables!

Ingredients

Units Scale

1 head of cauliflower, about 2 pounds
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 1/2 teaspoons curry powder
1 teaspoon kosher salt
2 teaspoons lemon juice
1 tablespoon chopped cilantro, or to taste

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Instructions

Preheat oven to 425 degrees F.
Remove outer leaves from the cauliflower. Cut it in half and cut out and discard the core. Cut the cauliflower into bite-sized pieces.
Toss the cauliflower in a large bowl with the olive oil to coat. Sprinkle on curry powder and salt and toss to coat.
Spread out in an even layer on a large rimmed baking sheet and transfer to the oven.
Roast the cauliflower until the bottom is beginning to brown, about 10 minutes. Turn over and continue roasting until tender, 5 to 7 minutes more. Return to the bowl and toss with lemon juice and cilantro.

Notes

Reheating Leftovers

The easiest way to reheat roasted cauliflower is to place it in a microwave-safe bowl, cover with parchment and then microwave it on high for 1 to 2 minutes until it is steaming hot.
It can be reheated in the oven, but this will cause the cauliflower to soften more. To reheat it in the oven, place the cauliflower in a small oven-proof casserole dish. Cover with foil and bake at 350 degrees, stirring once or twice, until the cauliflower is steaming hot, about 20 minutes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: side dish
Method: roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 110
Sugar: 3 g
Sodium: 627 mg
Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 8 g
Fiber: 3 g
Protein: 3 g