Curried Cauliflower
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 237.8
- Total Fat: 19.6 g
- Cholesterol: 0.0 mg
- Sodium: 718.0 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 8.1 g
- Protein: 5.3 g
View full nutritional breakdown of Curried Cauliflower calories by ingredient
Introduction
Adapted from an epicurious recipe.www.epicurious.com/recipes/food/view
www.epicurious.com/recipes/food/view
Number of Servings: 6
Ingredients
-
12 cups cauliflower florets (yield from about 4 lbs.)
1 large onion, peeled, quartered
1 t. coriander seeds
1 t. cumin seeds
3/8 c. olive oil
1/2 c. red wine vinegar
3 1/2 t. curry powder
1 1/2 t. sweet Hungarian paprika
1 t. smoked Hungarian paprika
1/2 t. cayenne pepper
1 3/4 t. salt
black pepper to taste
1/4 cup chopped fresh cilantro
Directions
Yield = 6 x 2 c. servings
Preheat oven to 450°F.
Mix cauliflower florets & onion leaves in roasting pan.
Toast coriander & cumin together in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle.
Whisk crushed seeds, oil, vinegar, curry powder, paprika, and salt together in small bowl. Pour dressing over vegetables & toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
Roast vegetables until tender, stirring occasionally, about 35 minutes. Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.
Note: Cauliflower may be removed from oven at just under tender, refrigerated, and reheated in single servings in the microwave. The entire batch may be reheated by returning to 450* oven until warmed through.
Number of Servings: 6
Recipe submitted by SparkPeople user FROLIC838.
Preheat oven to 450°F.
Mix cauliflower florets & onion leaves in roasting pan.
Toast coriander & cumin together in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle.
Whisk crushed seeds, oil, vinegar, curry powder, paprika, and salt together in small bowl. Pour dressing over vegetables & toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
Roast vegetables until tender, stirring occasionally, about 35 minutes. Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.
Note: Cauliflower may be removed from oven at just under tender, refrigerated, and reheated in single servings in the microwave. The entire batch may be reheated by returning to 450* oven until warmed through.
Number of Servings: 6
Recipe submitted by SparkPeople user FROLIC838.