How many people made the world’s best chewy granola bars over the weekend?! YUM!
Today, I’m sharing something with you that’s so embarrassingly simple, something that I eat so often (5+ times per week!), that I’m surprised I haven’t shared it or talked much about it before.
First things first: I LOVE CAULIFLOWER. I love it so much that if it proposed to me before Matt did, I might have married it. (Ok, that’s an exaggeration, but I’m prone to hyperbole when it comes to foods I’m obsessed with. Remember my love letter to watermelon?) The thing is, I used to claim to hate cauliflower. I don’t know exactly when or why that changed a couple years ago (though I’m pretty sure it involved aloo gobi), but in any case, I am completely, utterly, passionately, violently in love with cauliflower today. If juicy pink watermelon is my favorite fruit and summertime sweetheart, then nutty roasted cauliflower is my most beloved vegetable and constant cold-weather companion.
Especially with curry powder. I’m currently going through at least three heads of cauliflower per week in this way, and showing no signs of stopping. Quite often I’ll roast and eat a whole head in one sitting. My “recipe” is criminally simple, and yet life-changingly delicious. Please, if you think you don’t like cauliflower, try it this way. If you’re ambivalent about cauliflower, try it this way. And if you like cauliflower, definitely try it this way…and prepare to fall madly, dangerously, head-over-heels in love.
Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, Nut-Free, Sugar-FreePer normal serving: 96 calories, 5.2g fat (4g sat), 11.6g carbs, 6g fiber, 4.2g protein
Per Amber-sized serving: 287 calories, 15.7g fat (12g sat), 34.7g carbs, 17g fiber, 12.6g protein
- 1 medium head cauliflower, stem removed, cut or broken into small florets
- 1 tablespoon melted coconut oil (or another high-heat-safe oil)
- 1 tablespoon good-quality curry powder
- 1/8 to 1/4 teaspoon sea salt
- Preheat the oven to 400°F (hint: chop your cauliflower while the oven is heating up) and line a rimmed baking sheet with parchment paper or (greased) aluminum foil.
- Place the cauliflower in a large bowl and drizzle on the oil; toss until coated.
- Sprinkle on the curry powder and salt and toss again until fairly evenly coated, then spread the cauliflower onto the lined baking sheet in a single layer.
- Roast for about 15 minutes, then remove from the oven just long enough to gently toss the mixture around with a spatula or fork.
- Return to the oven and roast for 10 to 15 more minutes, until the cauliflower is fork-tender and golden brown and your kitchen smells nutty and fragrant.
- Remove from the oven and let cool just slightly for a minute or two, then serve while still hot.
The curry powder you use can make all the difference, so get yourself a good one. Make sure to get a milder variety if you don’t like things too spicy.
If you’d like to forego the oil, you can just mist the cauliflower with cooking spray before you add the curry and salt.
How am I supposed to even attempt to describe to you how good this is?! I can’t. I just can’t.
I’m powerless in the face of such exquisite, radiant explosions of toasty, spicy flavor.
Ok, I need to go make another batch. Now.