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Roasted cauliflower curry has become a household favorite in my family. The first time I prepared it, I was a bit skeptical about how well the cauliflower would absorb the flavors. However, this dish exceeded my expectations, earning rave reviews from everyone, including my pickiest eaters. The roasted cauliflower adds a delightful crunch and depth of flavor that makes this curry stand out from others. It’s a perfect blend of spices and textures, creating a comforting and satisfying meal. As a bonus, it’s a great way to introduce more vegetables into our diet without anyone noticing. This recipe has become a staple at our dinner table, requested frequently by both young and old alike.

Ingredients

The magic of this roasted cauliflower curry lies in its carefully selected ingredients. To create this delicious dish, you will need:

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 can (14 oz) of diced tomatoes
• 1 can (14 oz) of coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

Follow these simple steps to create a mouth-watering roasted cauliflower curry:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, turmeric, chili powder, salt, and pepper. Spread the florets evenly on the prepared baking sheet.
3. Roast the cauliflower in the preheated oven for 20-25 minutes, or until golden brown and tender.
4. While the cauliflower is roasting, heat a bit of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent.
5. Add the garlic and ginger to the skillet, cooking for an additional minute until fragrant.
6. Pour in the diced tomatoes and coconut milk, stirring well to combine the ingredients.
7. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 10 minutes.
8. Once the cauliflower is roasted, add it to the skillet, stirring to coat the florets in the curry sauce.
9. Simmer for a few more minutes, allowing the cauliflower to absorb the flavors.
10. Garnish with fresh cilantro before serving.

Nutrition Facts

This roasted cauliflower curry is not only delicious but also nutritious. The recipe serves four people, with each serving containing approximately 300 calories. It’s a healthy option for those looking to enjoy a flavorful meal without too much guilt.

Preparation Time

This dish is relatively quick to prepare, making it perfect for weeknight dinners. The total preparation and cooking time is around 45 minutes, with 20 minutes dedicated to roasting the cauliflower and the remaining time spent simmering the curry.

How to Serve

Roasted cauliflower curry can be served in various delightful ways:

• With Rice: Serve over steamed basmati or jasmine rice to soak up the delicious curry sauce.
• With Naan: Pair with warm naan bread for a complete meal.
• As a Side Dish: Serve alongside grilled chicken or fish for a well-rounded dinner.
• With Quinoa: For a healthier option, serve over cooked quinoa.
• With Salad: Complement with a fresh green salad for a light and refreshing contrast.

Additional Tips

Here are some tips to enhance your roasted cauliflower curry experience:

1. Adjust the Spice Level: Feel free to increase or decrease the amount of chili powder to suit your taste.
2. Try Different Vegetables: Add other vegetables such as bell peppers or peas for variety.
3. Use Fresh Spices: Freshly ground spices can enhance the flavor of the curry significantly.
4. Make Ahead: This curry can be made ahead of time and stored in the fridge for up to three days. Reheat gently before serving.
5. Garnish Creatively: Besides cilantro, you can also use toasted almonds or cashews for an added crunch.

FAQ Section

Here are some frequently asked questions about roasted cauliflower curry:

1. Can I use frozen cauliflower?

Yes, frozen cauliflower can be used, but it may result in a softer texture. Be sure to thaw and pat dry before roasting.

2. What can I use instead of coconut milk?

If you’re not a fan of coconut milk, you can substitute it with heavy cream or almond milk for a different flavor profile.

3. How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to three days.

4. Can I add protein to this dish?

Yes, you can add cooked chickpeas, tofu, or chicken to increase the protein content of the curry.

5. Is this recipe vegan-friendly?

Yes, this recipe is vegan as it uses plant-based ingredients. Ensure that any additional sides or garnishes are also vegan to maintain the dish’s vegan status.

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