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Home Court Habits: The Secret to Effortless Weight Control
10 Reasons You Aren’t Losing Weight When You Think You’re Doing Everything Right
How To Burn More Calories Without Breaking A Sweat
The 7 Habits of Highly Effective Foodists
How To Make Cauliflower Taste As Good As French Fries: Roasted Curried Cauliflower
Roasted Curried Cauliflower
I’ve resisted publishing this recipe for months because I was worried it was too simple for an entire blog post. But every time I cook it for someone (which I do all the time because it is so easy and delicious) they ask me for the recipe so they can try it themselves. Now I can just send them a link 🙂
What’s weird is that this is just roasted cauliflower, it couldn’t sound any less glamorous. But for some reason roasting cauliflower completely transforms it from a vegetable people are pretty sure they don’t like into something they just can’t get enough of.
The coolest part of all is that anyone (like ANY anyone) can make this. I like to add curry powder to mine, but you can play around with whatever spices you like, or just make it plain. The trick is to use a very hot oven, around 450-500 degrees. Covering the cauliflower for the first 15 minutes steam cooks it. Then when you remove the foil the high heat browns and caramelizes it, giving the cauliflower a slightly crisp texture and complex flavor that is irresistible.
It still freaks me out how good this recipe is.
Roasted Curried Cauliflower Recipe
Serves 2-4
Ingredients:
- 1 large cauliflower (or several small ones), ~2 lbs
- Curry powder
- Olive oil
- Kosher or sea salt
Preheat oven to 500 degrees. Break cauliflower into medium-small florets and place into large bowl or baking pan. Be sure the pieces are as evenly sized as possible, or they will cook unevenly. The smaller you make the pieces, the quicker they will cook and the more caramelized they will become, which I consider a good thing.
Drizzle cauliflower pieces generously with olive oil and season well with salt and curry powder. Distribute evenly in a single layer at the bottom of a baking pan. If necessary, use a second baking pan to be sure the pieces aren’t too crowded.
Cover the pans with foil and place into the oven. Roast, covered for 10-15 minutes. The cauliflower should be slightly soft and start looking translucent. If not replace foil and cook another 5 minutes.
When the cauliflower has finished steaming, remove the foil and toss with tongs. Continue to roast, stirring every 8-10 minutes until the tips of the cauliflower begin to brown and become crisp as pictured. Approximately 30-35 minutes.
Adjust salt to taste (you will probably need another sprinkle) and serve.
Have you ever tried roasted cauliflower?
Originally published July 21, 2010, and is widely considered my best recipe of all time.
Since cauliflower is not in season quite yet I decided to experiment with broccoli. I seasoned it with Ginger and Curry powder. Very tasty.
try this with siraccha veganaise dip – yum!
I did this recipe tonight. I followed all the steps, as you write here. And… yes! It is very good. I´m not gonna lie, it is not like french fries, but it´s a fantastic, healthy, original, tasty option.
Thanks so much!
is this still good if there are leftovers (ie microwave it at work the next days).
Of course 🙂
Love that we can compare french fries to cauliflower! Yes all over social media right now iwth cauliflower mash, cauli-rice but all for good reason. Healthy and delicious. Thanks for sharing another great recipe! xx Michelle
Love that you compare french fries to cauliflower! Yes all over social media right now with cauliflower mash, cauli-rice but all for good reason. Healthy and delicious. Thanks for sharing another great recipe! xx Michelle
I usually hate cauliflower. It’s just so bland by itself, and even adding some butter or salt to it doesn’t cut it for me, but I really need to try this, it looks so good. IDK about curry powder though, I’ve never had it. I might just use some Italian seasoning, garlic, and crushed red pepper for a little kick.
This recipe is a game changer, the BEST cauliflower I’ve ever had. Do you think we could cook other vegetables the same way? I’m thinking broccoli, brussels sprouts, sweet potatoes, purple potatoes, onions, etc.?
Absolutely! Works great with carrots too, though you don’t need the steam portion. I roast them whole with a little ground cumin and salt and my kids go nuts for them. The high temp really caramelizes the flavors. Some ovens work better at 475F.
I roast cauliflower all the time, as well as Brussels sprouts. Didn’t know about covering it with foil. I will try that the next time I roast either of them. The seasoning I use is just salt and black pepper, and both my husband and I find them very tasty that way. I use curry powder all the time, but I’m not sure I’m brave enough to try it on cauliflower. We’ll see. I just got some Keen’s curry powder, and it would probably be perfect.