BEST CURRIED CAULIFLOWER
BEST CURRIED CAULIFLOWER
As the days get cooler, I love adding root vegetables and warming spices into my diet.
Warning! Don’t make this if you can’t handle your house smelling like curry!
I open my doors and windows and it’s gone in a few days, BUT it is strongly aromatic and for you curry lovers, heaven.
This is a beautifully colorful side dish and so EASY! You could even add some chopped cashews at the end for a C R O N N N C H.
I like to use the green outer leaves of the cauliflower, and add carrots and red onions.
BEST CURRIED CAULIFLOWER (serves 4)
INGREDIENTS
1 head cauliflower, cut into florets
1 onion, thinly sliced
1-3 carrots, rough cut (1” chunks)
15-20 cherry tomatoes (halved)
1 bunch cilantro
1/4 – 1/3 C olive oil
Seasoning:
2-3 TBSP curry powder (mild)
1/4 – 1/2 tsp cinnamon
1 – 1 1/2 tsp salt
Juice of 1 lemon
1/4 tsp fresh ground pepper
DIRECTIONS
Put cauliflower, onions and carrots in large bowl.
Pour lemon juice over and mix.
Add olive oil and mix.
Blend curry powder, salt, pepper and cinnamon in small dish.
Sprinkle over vegetable mixture and mix until incorporated.
Spread in single layer on baking sheet.
Bake at 375 for 20-25 min, turning midway.
Dress with chopped cilantro and tomatoes.
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Catherine Tingey
Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 31 years and teaching privately for 11 years.
About the Author
Catherine Tingey+ Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 31 years and teaching privately for 11 years.
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