Total Time: 30 minutes
I use to hate cauliflower. The only way I’ve had it in the past was boiled or steamed. When I learned about the magical transformation of roasting vegetables, it opened up a gateway of new possibilities for me. Roasting cauliflower is already delicious, but adding adding sweet paprika and curry powder adds a nice warmth of flavor to your taste buds without the harsh heat. The panko bread crumbs adds texture without the messiness of deep frying. This Roasted Cauliflower with Curry recipe is not only simple, but a budget-friendly vegan side dish you can add to your weekly dinner routine.
1 head cauliflower, stems removed, cut into florets
3 tablespoons extra virgin olive oil
2-3 teaspoons of curry powder
1/2 teaspoon of sweet or smoked paprika
2 tablespoons of panko bread crumbs (this can easily be omitted if you’re gluten-free)
Generous pinch of flaky sea salt divided
Preheat oven to 400ºF.
In a large mixing bowl, add cauliflower and drizzle in the extra virgin olive oil. Toss until everything is well coated.
In a small bowl, mix the curry powder and paprika until there are no more lumps. Season the cauliflower with the curry mix and a salt until it’s well coated.
Add the panko bread crumbs and gently toss to coat the cauliflower.
Spread the cauliflower single layer out onto a rimmed baking sheet and place in the oven.
Bake for 20 to 25 minutes, stirring and flipping the florets halfway through, until cauliflower begins to brown and is tender.
Taste, and season with more salt if needed. Serve immediately.