This post may contain affiliate links. We may make a (very) small amount of money if you click on or purchase through those links at no additional cost to you. This helps keep the lights on, but rest assured we do not link to products that we do not personally use and recommend.
Cauliflower is really experiencing a renascence right now. You can’t swing a dead cat without hitting some kind of recipe somewhere for cauliflower “rice”, cauliflower pizza crust, or cauliflower “mashed potatoes”. This humble vegetable that was my least favorite thing to ever cross my plate as a child has become the darling of the Gluten-free/ Paleo/ Clean Eating/I-Should-Really-Eat-More-Veggies type groups around the world. It’s everywhere! And because I am really weird, I am proud of the cauliflower for re-inventing itself and making it’s way to center stage.
The problem is, I am still not a big cauliflower eater. I have tried my best to embrace the new-fangled ways of covering up the “cauliflower-y” taste and somewhat dry texture of the vegetable. I am truly jealous of those who can happily eat bowls of cauliflower casserole, cauliflower alfredo sauce, and cauliflower tater tots and have all of their carb cravings satisfied.( You would think covering something in cheese and cream would make it more appetizing!) I have had some successes, I actually really like the faux mashed potatoes and I am a big fan of this Curried Cauliflower. It also happens to be one of my husband’s favorite veggie dishes. And if making lots of cauliflower means my hubby is eating more veggies then I am in.
As a side note, I know that you may not have all of these spices on hand, but most are widely available at the grocery (If I can find them, so can you) and besides the curry powder, you can leave out any of the other spices you can’t find (although if you leave out the turmeric, the dish won’t be yellow). If you are a spice junkie like I am, you can find these spices and so many more online at Penzeys.com
- Preheat oven to 425 degrees. Separate the cauliflower into florets, place into a large bowl, set aside. In a smaller bowl, whisk together the remaining ingredients, except for the cilantro. Pour the dressing over the cauliflower and toss together (don’t use your hands…they will be yellow if you do). Spread the cauliflower in an even layer on to a baking sheet and roast for 25-35 minutes, or until the cauliflower is tender and browned. Spoon the cauliflower into a serving bowl, sprinkle with cilantro and serve hot.