Roasted Curried Cauliflower

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Preparation : 10 min Cooking : 30 min
270 calories/serving

Ingredients

1 3/4 tsp coriander seeds, crushed 0.1 oz
1/2 cup olive oil 4.2 fl.oz
1/3 cup lemon juice, freshly squeezed 2 lemons
2 1/2 tsp curry powder 0.4 oz
2 tsp paprika 0.3 oz
1/4 tsp cayenne pepper [optional] 0.1 oz
ground pepper to taste [optional]
1 pinch salt [optional]
7 cups cauliflower, cut into equal-size florets 2.4 lbs
1 onions, cut into quarters 7.1 oz
2 1/2 tbsp fresh cilantro, chopped [optional] 0.2 oz

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 (330 g)

Amount

% Daily Value

Calories

270

Fat

21 g

32 %

Saturated 2.9 g
+ Trans 0 g

14 %

Cholesterol

0 mg

Sodium

80 mg

3 %

Carbohydrate

21 g

7 %

Fibre

6 g

26 %

Sugars

8 g

Net Carbs

15 g

Protein

6 g

Vitamin A

10 %

Vitamin C

210 %

Calcium

7 %

Iron

17 %
More info

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
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 2 ½
Fats 4
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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