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–+ servings
Roasted Curried Cauliflower from Stephanie Weaver | Gluten-free, vegan, low-sodium

Roasted curried cauliflower

My most-hated vegetable, transformed!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Per serving:
  • 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
If you have leftovers, you can throw them in a blender with vegetable or chicken stock and puree them into a lovely soup.
This is an excellent and surprising way to prepare sliced plantains. Flip them after 10 minutes of baking, and check after 20 minutes. They will burn more easily.
If you want to create more of a main dish meal, add 6 red potatoes, scrubbed, and then pre-cooked 3-4 minutes (boiled or microwaved). Cut them into medium chunks after pre-cooking.
Cut up a peeled yellow, white, or red onion into chunks. Double the oil/seasoning blend and toss all the veggies with the cauliflower. I bake the potatoes in a separate pan, as they often need a little more time, even when pre-cooked.
You can add two links of low-fat chicken or turkey sausage for the carnivore in your life and call this a meal.