Roasted Curried Whole Cauliflower

Photo by Carolanne B.
Adapted from usatoday.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from usatoday.com

Ingredients

  • 1

    head cauliflower (about 3 pounds)

  • 3 1/2

    tablespoons olive oil

  • 2

    tablespoons curry powder

  • 1/2

    teaspoon salt

Directions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Wash cauliflower and trim greens from the stem side. Use a knife to cut around the base of the cauliflower, removing the center core but leaving the florets intact. Place on the prepared pan. In a small bowl, whisk together the oil, curry powder and salt until blended. Brush mixture onto cauliflower so that it is evenly distributed and generously coated. Reserve any leftover mixture to use as a garnish when serving. Roast the cauliflower about 1 hour, until it is golden brown and fork-tender. If color is perfect but additional cooking time is required, tent the cauliflower with aluminum foil and roast until cooked through. Cut into wedges to serve.

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