Roasted Curried Cauliflower
Cauliflower is a member of the cabbage family that has many uses in cooking. It is often a great low-glycemic substitute for potatoes in purees and gratins, and it is a nice addition to stir-fries and vegetable medleys. It is often overlooked on its own as a key vegetable to be paired with a meal, but when roasted with a little oil and salt, it turns succulently sweet and caramel brown.
This month’s recipe turns the dial on the flavor profile of roasted cauliflower up several notches. The sweetness of the coconut oil and the maple syrup paired with the soy sauce and the spice of the curry gives it a contrast of flavors that makes the cauliflower tantalizing. It is so easy to prepare that even the most novice cook can pull it off, and it is likely that you already have most of the ingredients in your pantry. The fact that the recipe costs under a couple of dollars to prepare is a nice bonus as well. The recipe makes about 4 servings.
- 1 large head of cauliflower, cut into florets
- 2 tablespoons coconut oil melted
- 1 tablespoon curry powder
- 1 tablespoon maple syrup
- 2 teaspoons soy sauce
- 1 teaspoon salt
- Preheat oven to 425 degrees.
- Melt coconut oil in a small sauce pan.
- Thoroughly mix all ingredients together in a bowl. Spread cauliflower out on a greased/sprayed sheet pan. Leave any remaining juices in the bowl and discard.
- Roast in the oven for about 20-25 minutes until cooked through and golden brown.
Calories: 119 / Fat: 7g / Saturated Fat: 6g / Carbohydrates: 11g / Fiber: 3g / Protein: 3g
Brandon McDearis is the owner of Your Way Cuisine, www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.