Curry Roasted Cauliflower with Sweet Peas

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There will not be anything quite so lovely on your tongue as cauliflower, oiled and overtly salted, caramelized and crisped in the oven.

The white florets begin to blacken. They soften and sweeten in a light, honeyed way.

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Here I tossed a head of cauliflower with curry spice and turmeric. I gave them 20 minutes to meet and mingle in the heat of a fiery oven. The florets absorbed the hot orange, the saffron yellow, the heady aromatics of India and all that reeks exotic.

Once their skins started to crackle and char, I pulled them from heat and tossed them with green peas because I just adore contrasting color. I also love the way spiced curry is mellowed with sweet popping peas. curry_cauliflower-5

Roast a sheet pan full of curried cauliflower and pile the florets on top of sweet and creamy double coconut rice.

Curry Roasted Cauliflower with Sweet Peas

Yield: 6 Servings

Calories per serving: 113

Fat per serving: 5g

Ingredients

  • 1 large head cauliflower, cut into florets (about 5 cups)
  • 2 tablespoons olive oil or grapeseed oil
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon turmeric
  • 2 cups frozen sweet peas, thawed
  • chopped fresh cilantro leaves, for serving

Instructions

  1. Preheat the oven to 450°. Line a large baking sheet with aluminum foil. Toss the cauliflower with the oil on the baking sheet, then add the spices, salt and pepper, and toss again to coat. Spread the cauliflower into a single layer. Roast until the cauliflower florets are beginning to blacken and are easily pierced with a fork, about 20 minutes. Stir the thawed peas with the hot florets on the baking sheet, sprinkle with fresh cilantro, and serve.

Notes

Calories 113, Fat 5g, Carb 14g, Fiber 6g, Sugars 3g, Protein 5g

http://www.canyoustayfordinner.com/2011/08/08/curry-roasted-cauliflower-with-sweet-peas/

Comments

  1. Johnny says

    That absolutely looks delicious!! :)

    The cauliflower and last post’s Roasted Potatoes whould go great with some roasted chicken!

  2. says

    This is a shameful admission for a dietitian, but I can’t stand cauliflower (there is something reminiscent of flatulence when it is cooked incorrectly), however, I think this spicy concoction might lure me back into love with this pale brassica vegetable :)

  3. says

    Something about curry scares me. I mean, I love to eat it but I haven’t really experimented with it in the kitchen! I wouldn’t even know where to start or what type to buy!

  4. Katie G says

    It’s 8:55am here on the east coast. I’ve barely even made it through my first cup of coffee this morning and I am already drooling and dreaming about indian spiced cauliflower for dinner tonight. Mmmm….

  5. vilma says

    Hi Andie!
    so my husband will LOVE this recipe, thanks for sharing.
    I missed the post where you asked your readers to request anything we would like to see on your blog.

    Well here’s mine (if it’s not too late):

    What are the ESSENTIAL ingredients to have in your kitchen? Granted, you have your flour, eggs, milks, oils, salts and peppers, variety of dry spices… etc..
    But what would you say a “cook” (used loosely in my case) should always have on hand so we can create something such as this delicious looking recipe?

  6. says

    YUM. All your roasted veggie recipes lately are making me crave cold autumn nights. Not helping my desire to don a chunky sweater, whip out the Libby’s and go to town on some pumpkin whoopie pies. Too bad it’s still 85 degrees where I am…

  7. says

    Oooh, these are like the ones from the Whole Foods hot bar…I’ve been wanting to recreate these (with some yummy tandoori chicken!

  8. says

    Hmmm, I LOVE roasted cauliflower!!! I think your recipe adds a nice change to how I normally make it though, so I can’t wait to try it!! :) And the hubby is going to love this recipe too, I can already tell!

  9. Sharon says

    Can we get the recipe for the coconut rice? I’ve tried making it with coconut milk, coconut juice and adding coconut extract but nothing seems to impart enough of a coconut flavor.

  10. says

    I made these the night before we head out for a trip. One head of cauliflower had to be used up and this was the perfect recipe for it. I don’t cook with curry unless I have a clear, easy instructions. You made it every easy with this recipe.

    Thanks again. Also, this pack some heat! I think the chili pepper got spread out to about 3 cauliflower florets and I ate all 3 of them in a row. wowza…my lips are tingling right now.

  11. Jessica says

    Oh My Goodness…

    I saw this and immediately wanted to try it. The Man I am Going to Marry was skeptical…I usually heat a curry sauce (from a jar, shameful, I know, but I add different spices and things to it, so I feel like that makes it okay), with chicken and store bought naan. That meal is OOC delicious. However, REALLY unhealthy.

    So I gave this a go. Let me tell you, I think that my fiance may just leave me for you! He loved it that much :-p

    I also went out on a limb (because if I am going to go out on a limb, I am going to go WAY out) and made my own naan. King Arthur Flour Company (kingarthurflour.com) makes an “Indian Flatbread Flour” which I purchased the last time I was there. These came out so nice and light, they were the perfect compliment to the meal.

    I have a feeling the store bought sauce is going to be sitting in the pantry for quite some time, and the store bought naan went in the freezer tonight, where it will be forgotten. :-) Thank you!

  12. Mary says

    Where do I find the recipe for creamy double coconut rice? Sounds wonderful. I love coconut and curry together!

  13. Neda says

    This tastes fantastic! I had my doubts when I saw peas in there, but this tastes so good, I might have to make peace with them.

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