Curry Roasted Cauliflower

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What vegetable is the darling of the low carb world?  That’s right — cauliflower.  I’ve lost track of the number of recipes that I’ve seen that use cauliflower as a substitute for potatoes, bread and other starchy things.  Sometimes I want my cauliflower to taste like cauliflower, only better.  Adding some curry powder does the trick!

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Isn’t that a pretty one?  This isn’t really a recipe.  It’s more of a suggestion of how to turn a beautiful vegetable into something that is even more tasty!

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A few fresh carrots and some onion to add color and more flavor.

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All mixed and ready for some seasoning love!

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I added some salt and cumin to my regular mild curry powder to make it even more yummy!  Confession time — I don’t measure when I do this sort of thing.  I’d estimate that that I added a teaspoon each of salt, pepper and cumin to a tablespoon of curry powder.  Taste your curry powder and decide what you think it needs.

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It’s amazing what some olive oil and curry seasoning will do — these vegetables ready for the oven to get roasty and toasty and delicious.  I massage the veggies with a few tablespoons of olive oil then sprinkle over the seasoning and toss to coat each piece.  Next I slide them into a 400F degree oven for 20 minutes or until the vegetables are well browned and tender.

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They really do taste as good as they look!  I’ve done the same thing with other veggies — root vegetables like turnips and parsnips are particularly good given this treatment.

 

D.

 

 

 

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