Roasted Curried Cauliflower

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Preparation : 10 min Cooking : 30 min
270 calories/serving
  • Can be done in advance
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

1 3/4 tsp coriander seeds, crushed 2 g
1/2 cup olive oil 125 mL
1/3 cup lemon juice, freshly squeezed 2 lemons
2 1/2 tsp curry powder 8 g
2 tsp paprika 6 g
1/4 tsp cayenne pepper [optional] 1 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g
7 cups cauliflower, cut into equal-size florets 1.1 kg
1 onions, cut into quarters 200 g
2 1/2 tbsp fresh cilantro, chopped [optional] 5 g

Method

  1. Preheat the oven to 230°C/450°F.
  2. Crush the coriander seeds either with a mortar and pestle or using a rolling pin. Place the seeds in a bowl. Whisk in the oil, lemon juice, spices, and salt.
  3. Prepare the vegetables : Cut the cauliflower into equal-size florets. Peel the onion, cut it into quarters lengthwise, then pull apart the quarters to separate the layers. Add the cauliflower and onion to the vinaigrette bowl, then toss to coat well. Spread the vegetables in single layer on a large baking sheet.
  4. Roast the vegetables until golden and tender-crisp, stirring occasionally, about 30 min.
  5. Serve warm or at room temperature. You may garnish with chopped fresh cilantro.

Nutrition Facts Table

per 1 serving (330g)

Amount

% Daily Value

Calories

270

Fat

21 g

32 %

Saturated 2.9 g
+ Trans 0 g

14 %

Cholesterol

0 mg

Sodium

100 mg

4 %

Carbohydrate

22 g

7 %

Fibre

6 g

26 %

Sugars

8 g

Net Carbs

16 g

Protein

6 g

Vitamin A

11 %

Vitamin C

210 %

Calcium

7 %

Iron

17 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 5 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Manganese, Potassium, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Iron, Magnesium, Pantothenic Acid
Source of  :
Calcium, Copper, Niacin, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Zinc
Low  :
Sodium

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 2 ½
Fats 4

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This recipe is in the following categories

Vegetables | Side dishes | Vegan | Vegetarian | High Iron | Kosher | Halal | High Fibre | Low Sodium | Bake | Indian