Curried Cauliflower for the week
- Yield 4 servings
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Curried Cauliflower for the week sits in the Vegetables section of Regbie. The card serves 4 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 large cauliflower head, cut into uniform florets
- 3 tablespoons avocado oil, melted coconut oil, extra virgin olive oil, or ghee
- 3 tablespoons Madras curry powder, or a reliable kind of curry powder
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 tablespoon freshly squeezed lime juice, or lemon juice
- ¼ cup minced cilantro leaves, skippable
Method
Warm the oven to 450°F with the rack in the lower middle position in the oven. In a large bowl, toss the cauliflower florets with the avocado oil and curry powder. Tip in a healthy pinch of salt and some freshly cracked black pepper.
Lay out the seasoned florets in a single layer on a parchment-lined rimmed baking sheet, cover it tightly with foil, and roast in the oven for 15 minutes.
Lift the foil and roast the cauliflower for 20 more minutes, flipping the florets halfway through. The cauliflower’s done when it’s tender on the inside and nicely browned on the outside.
Move the roasted cauliflower to a serving platter, and season with lime juice. Trust me: the tangy zing will add brightness and balance to the rich and spicy cauliflower. If desired, sprinkle a handful of minced cilantro on top, and serve.
Warm air fyer to 400°F. In a large bowl, toss the cauliflower florets with the avocado oil and curry powder. Tip in a healthy pinch of salt and some freshly cracked black pepper.
Air fry the cauliflower for 15 to 20 minutes, tossing the florets every 5 minutes or so. The florets are ready when the outside is brown and crispy and the center is tender. Depending on the size of your air fryer, you may need to divide the florets into two batches.
Move the roasted cauliflower to a serving platter, and season with lime juice. If desired, sprinkle a handful of minced cilantro on top, and serve.
Kitchen notes
- Leftover curried cauliflower can be stored in an airtight container in the refrigerator for up to 4 days.
- Leftovers taste great cold, room temperature, or reheated!
