Cauliflower is readily available year-round, but it really peaks in the Fall. This cruciferous vegetable offers loads of health benefits; it's considered fantastic medicine for breast cancer survivors. The dish also uses nutty, delicious, and surprisingly healthy coconut oil, which raises your good cholesterol (the HDLs). And just like with the curry powder used in the recipe, a little coconut oil goes a long way — you only need one tablespoon of each. Curry cauliflower proves to be a warming side for a fragrant Fall supper, but I can't help but start snacking on it as soon as soon as it's out of the oven.
- 1 head cauliflower, cut into florets
- 1 tablespoon coconut oil, melted
- 1 tablespoon curry powder
- 1/2 teaspoon sea salt
- Preheat the oven to 400ºF.
- Line a rimmed baking sheet with parchment paper.
- Place cauliflower florets in a large bowl, and drizzle with the melted coconut oil. Toss well with your hands.
- Sprinkle on curry powder and sea salt. Toss the cauliflower again for an even coat.
- Spread out the florets evenly on the baking sheet. No pieces should be touching.
- Roast for 10 minutes. Either gently shake the sheet in the oven, or quickly remove the baking sheet from the oven to flip the pieces. Roast for another 6 minutes.
Image Source: Calorie Counter
- Side Dishes
- Makes four servings
- Calories per serving