High-heat roasting transforms cauliflower into an addictive vegetable
First let me say that I used to hate cauliflower. I hated it raw. I hated it boiled. I hated it steamed. The only way I would tolerate it was smothered in cheddar cheese sauce. When our friends Wil and Carolyn had us over for dinner and served roasted cauliflower, I wanted to be a good guest, so I took a small serving and hoped it wouldn’t be too terrible.
It was a revelation. Gone was that bitter, sulfurous taste, replaced with lovely chewiness and a crispy exterior.
When I saw this recipe in Sunset magazine, I knew I had to try it. I’ve renovated it slightly, removing the extra lemon juice at the end, which added too much acidity for me. I’ve added chipotle powder instead of cayenne, because everything tastes better with a smoky flavor. If you like spicy food, use a hot curry powder like Madras. I use a medium curry powder, but ask in the store as they all vary.
To make this more of a meal, I often double the oil/spice blend and add potatoes and onions. See notes at the end for details. It’s also an incredible way to cook sliced plantains. Skip the lemon juice to make it migraine-friendly, until you’ve had a chance to test lemons for yourself.
vegan, gluten-free, low-sodium, migraine, paleo, reduced-sugar diets
Roasted curried cauliflower
- 2 tbsp olive oil (extra virgin)
- 1 tbsp lemon juice (fresh) (omit for migraine diet)
- 1 tbsp curry powder mild (no salt added)
- 1/2 tsp sea salt (omit for low-sodium and migraine diet)
- 1/2 tsp smoked paprika pimenton
- 1/4 tsp chipotle powder or cayenne
- 1 head cauliflower
- Preheat the oven to 450F/230C/gas mark 7.
- Wash the cauliflower and shake it dry. Remove the leaves and cut out the core. (You can compost the leaves. I cook them and feed them to my dog, but she's used to vegetables.)
- Cut the cauliflower in long slices, about 1/2 inch thick.
- In a large bowl, whisk together oil, lemon juice, curry powder, salt, and pepper.
- Add cauliflower slices (and optional other vegetables) and toss to coat. Spread vegetables in a single layer in a large baking pan that you have sprayed with oil spray.
- The slices should be evenly coated and colored with the mixture.
- Bake until cauliflower is tender, chewy, and brown, 25 to 30 minutes. Stir after 15 minutes, flipping the slices over with tongs.
- 115 calories
- 7 g fat
- 0 g cholesterol
- 348 mg sodium (79 mg sodium with salt omitted)
- 650 mg potassium
- 12 g carbohydrate
- 5 g fiber
- 5 g sugars
- 4 g protein
- 3 Weight Watchers Points Plus