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Whole Roasted Curry Cauliflower

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Simple whole roasted curry cauliflower, the perfect easy side dish for any kind of meal.

Simple and Spicy Whole Roasted Cauliflower

The simplest way of cooking this vegetable. Rub it with oil and spices and make whole roasted curry cauliflower. And if you like this veggie combined with curry, try this Cauliflower and Potato Curry.

Gone are the days when eating cauliflower only meant struggling through a mushy plate of overcooked white something. Actually, I pretty much avoided eating it as a side dish for years, I loved it in form of a creamy soup or a typical Romanian Salad, but never enjoyed it as a side dish.

It was always so soft and overcooked and it smelled weird. I rarely cooked it myself as a side dish, it used to be a “treat” I was actually having in restaurants or at parties.

But then I discovered that it can actually be roasted instead of boiled to death. What a revelation!

Simple and Spicy Whole Roasted Cauliflower

What do you need?

Cauliflower:

  • Either two mini ones, like those pictured, weighing about 300 g/ 10.6 oz or a regular-sized one.
  • Usually, I would divide the head into smaller florets, spice them well, and roast them. But from time to time, as a special treat, I bake a whole cauliflower. And I do that mostly when I have the luck of finding such beautiful colorful mini ones.
  • The small pieces need about 45 minutes roasting time, until they were cooked through, but still retaining a good bite.
  • If you are using a regular-sized head (they weigh about 800 – 1000 g/ 1.7 – 2.2 lbs around here) increase the roasting time. Usually, I would need about 1 hour and 20 minutes or maybe a bit more for a large head of about 1 kg/ 2.2 lbs.
  • Make sure to start checking after about one hour and 10 minutes roasting time and keep checking until the vegetable is done to your liking.

Spices:

  • I chose to spice the veggies with cumin and a rather spicy yellow curry powder, so Indian-style, so to say.
  • But any spices or mixtures you like are absolutely fine.
  • I often spice them with a mixture of oil, crushed garlic, and paprika (sweet and hot) or with other oil spice mixtures including ground coriander and cumin, some cinnamon, different sorts of curry powder, za’atar, dried herbs and so on.
  • Really, the spice mixture can be different every time you cook the recipe, this way it will never get boring.
Simple and Spicy Whole Roasted Cauliflower

How to serve?

Serve the whole roasted curry cauliflower as a side dish for any kind of roast, for chicken, stews or goulash or even as a main meal with a dip on the side, some really good flatbread, olives and maybe a good tomato and cucumber salad. Or serve it over couscous or bulgur, again with a nice yogurt dip on the side.

Simple and Spicy Whole Roasted Cauliflower

More cauliflower recipes:

Cauliflower in White Sauce

Cauliflower in Tomato Sauce

Baked Broccoli and Cauliflower Balls

Cauliflower and Potato Mash

Vegan Cauliflower Mac and Cheese

whole roasted curry cauliflower heads on a serving platter with chopped parsley

Whole Roasted Curry Cauliflower

Yield: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Simple whole roasted curry cauliflower, the perfect easy side dish for any kind of meal.

Ingredients

  • 2 small heads cauliflower, each about 300 g/ 10.6 oz (Note)
  • 3 tablespoons vegetable oil
  • 1 teaspoon yellow curry powder
  • ½ teaspoon ground cumin
  • ½ fine sea teaspoon salt
  • lemon wedges and herbs to serve

Instructions

  1. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  2. Wash and thoroughly dry the cauliflower. I usually do that in advance, so that the cauliflower has the time to get really dry.
  3. In a small bowl mix together the oil and all the spices. Rub the cauliflower very well with this mixture.
  4. Place the cauliflower into a roasting pan and roast for about 40-45 minutes or until done to your liking. You should be able to easily insert a skewer into the cauliflower, but make sure it doesn't get mushy.
  5. If your cauliflower is larger, see note. Squeeze some fresh lemon juice on top and sprinkle with chopped herbs (parsley, mint, chives, etc). Serve immediately.

Notes

You can use regular sized cauliflower, which usually weighs between 800 – 1000 g/ 1.7 – 2.2 lbs. The roasting time will have to be increased, the cauliflower will need about 1 hour and 20-30 minutes in this case. Keep checking!

Nutrition Information:
Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 127Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 288mgCarbohydrates: 7gFiber: 4gSugar: 3gProtein: 3g

Nutritional information is not always accurate.

Kathy @ Beyond the Chicken Coop

Monday 5th of March 2018

I need to give roasted cauliflower a try. It certainly looks and sounds delicious. I love all the seasoning you've used.

Adina

Wednesday 7th of March 2018

You should definitely try roasted cauliflower, Kathy. I find it so much better than cooked, world's apart.

Sissi

Monday 5th of March 2018

I bake whole cauliflower very often, simply brushed with chilli oil, and sometimes divided into florets, Indian style. My favourite ways to have cauliflower!

Adina

Wednesday 7th of March 2018

Mine too, Sissi. I experiment a lot with the spices as well.

Anca

Sunday 4th of March 2018

Yum, looks delicious. I should bake a cauliflower, it's healthy and I love the taste too.

Adina

Wednesday 7th of March 2018

Thank you, Anca.

Nammi

Sunday 4th of March 2018

That cauliflower looks delish. and you are right about the over cooked cauliflower smell, very unappetizing. have anice weekend

Adina

Wednesday 7th of March 2018

Thank you, Nammi.

Marvellina | What To Cook Today

Sunday 4th of March 2018

I have never actually roasted a whole cauliflower before!!! I will have to try this!

Adina

Wednesday 7th of March 2018

It is lovely, Marvellina, you should try it!

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