Curry Coconut Oil Roasted Cauliflower – a delicious recipe with cauliflower, coconut oil, salt, black pepper, ground turmeric, ground cumin. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 400u00b0F.
2
Line a large baking sheet with parchment paper.
3
Make sure the cauliflower florets are roughly 1-inch wide and arrange them on the baking sheet.
4
Drizzle the cauliflower with coconut oil. Sprinkle with salt, black pepper and spices. (Pro tip: Substitute this spice mix with garam masala for a flavorful twist on this recipe.)
5
Use a rubber spatula to toss until it is evenly coated in the oil and spices.
6
Roast for 22-25 minutes on the middle rack of oven, stirring halfway through the cooking time, until the cauliflower is crisp-tender and slightly charred.
7
Check to see that cauliflower is done. Remove from oven or add time as needed.
8
Serve immediately.
63
kcal
Calories
6
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 bag cauliflower florets 1 lb., 1 1/2 tablespoons coconut oil melted, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and more.
Yes, Curry Coconut Oil Roasted Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
