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Cauliflower has sometimes got a bad name because many people think that boiling it is the best way to go about it. But the secret to flavourful, textured and delicious cauliflower has got to be roasting. This cruciferous vegetable is low in calories but high in nutrients. It is a good source of fibre, vitamins C, K, and B6, and folate. It also contains antioxidants that may help protect against some chronic diseases.
It’s a magical little vegetable that pairs well with a multitude of flavours and cuisines and is incredibly versatile. But this recipe highlights some basic flavours for a yummy, but simple finish. You can always add to the spice mix before roasting or even add some more veggies to the tray. But since it’s a simple case of putting it in the oven and leaving it alone, this is the perfect meal for a busy day served up with a side of rice.
Ingredients
- 1 large cauliflower
- ½ onion, peeled, thickly sliced, root to tip
- 4 cloves garlic, sliced
- 2 tablespoons lemon juice
- ⅓ cup olive oil
- 1 ½ teaspoons yellow curry powder
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Method
- Pre-heat oven to 220°C and line a large rimmed baking with foil.
- Put the garlic, lemon juice, olive oil, curry powder, cinnamon, salt, and pepper in a large bowl and whisk till thoroughly combined.
- Add the cauliflower and onion slices to the bowl with the curry and toss to coat. Spread the cauliflower and onion slices on the baking sheet in a single layer.
- Roast in the oven at 220°C for 25 to 30 minutes until well browned.
- Check halfway through the cooking, and rotate the pan for more even cooking.
