Roasted Curried Cauliflower

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 132.7
  • Total Fat: 6.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 44.2 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 5.1 g
  • Protein: 3.6 g

View full nutritional breakdown of Roasted Curried Cauliflower calories by ingredient
Submitted by:


Adapted from Adapted from
Number of Servings: 5


    2 lbs cauliflower (6-7 C)
    6 whole garlic cloves
    2 red peppers, chopped into large pieces
    1 med sweet potato, diced
    1 t coriander seeds, toasted and ground (opt)
    1 T cumin powder
    1 T curry powder
    1 T hot paprika
    2-3 T EVOO
    2 T balsamic vinegar
    1/4-1/2 C cilantro, chopped
    1/2 t salt
    pepper to taste

    Water or chicken broth to add during roasting if vegetables start drying out.


Preheat oven to 475. Wash and chop cauliflower into smallish florets. Chop up red pepper and sweet potato (vegetables should all be around same size). Skin garlic cloves. Add oil, vinegar and spices to ziploc bag. Mix. Put vegetables in large ziploc bag and make sure all get coated. Coat baking tray with Pam. Pour vegetables out of bag onto tray and pepper. Roast til tender, stirring occasionally, 20-25 min. Sprinkle with chopped cilantro before serving.

Adjust oven temp and cooking times to your own oven.

Number of Servings: 5

Recipe submitted by SparkPeople user EXENEC.

Rate This Recipe