Curry Roasted Cauliflower Recipe

Name: Curry Roasted Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds cauliflower (about 1 medium head), cut into medium sized florets; 2 tablespoons olive oil; 2 teaspoons curry powder; 3/4 teaspoon salt, divided; 1/2 cup greek yogurt; 2 tablespoons tahini paste; 1 1/2 tablespoons lemon juice (from half of a lemon); 1 tablespoon water; 1 teaspoon honey; 1/4 teaspoon cumin; 1 1/2 cups cooked freekeh (from 1/2 cup dried) or other whole grain; 1/3 cup cashews; 1/3 cup golden raisins

Servings: persons

1 1/2 pounds cauliflower (about 1 medium head), cut into medium sized florets
2 tablespoons olive oil
2 teaspoons curry powder
3/4 teaspoon salt, divided
1/2 cup greek yogurt
2 tablespoons tahini paste
1 1/2 tablespoons lemon juice (from half of a lemon)
1 tablespoon water
1 teaspoon honey
1/4 teaspoon cumin
1 1/2 cups cooked freekeh (from 1/2 cup dried) or other whole grain
1/3 cup cashews
1/3 cup golden raisins

1
Preheat oven to 400 degrees.
2
In a large bowl, toss together the cauliflower pieces, olive oil, curry powder, and 1/2 tsp of salt until well combined. Spread in a single layer on a baking sheet, and roast at 400 degrees until tender and beginning to brown, about 25 minutes. Stir once halfway through roasting to help keep even browning.
3
To make the tahini sauce, whisk together the yogurt, tahini paste, lemon juice, water, honey, cumin, and the remaining 1/4 tsp salt. Add a bit more water to the sauce if you'd like a thinner consistency.
4
Divide the freekeh evenly between plates (or bowls, or what have you), top with equal amounts of arugula, roasted cauliflower, cashews, and golden raisins. Drizzle tahini sauce over top and serve immediately.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds cauliflower (about 1 medium head), cut into medium sized florets, 2 tablespoons olive oil, 2 teaspoons curry powder, 3/4 teaspoon salt, divided, and more.

Yes, Curry 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.

Curry Roasted Cauliflower

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