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Nutrition Facts
Serving Size 1 (121g) Recipe makes 4 servings
Calories 175
Calories from Fat 138		(79%)
Amount Per Serving		%DV
	Total Fat 15.4g	23%
	Saturated Fat 2.0g	10%
	Monounsaturated Fat 11.0g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 321mg		13%
Potassium 345mg		9%
Total Carbohydrate 8.8g		2%
	Dietary Fiber 3.3g	13%
	Sugars 4.7g
Protein 2.8g		5%
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Hilda's Kitchen

Leggy Peggy

Curry Roasted Cauliflower

Recipe #201700 | 45 min | 15 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: PaulaG
Dec 23, 2006

This recipe comes from kraftfoods.com. I find cauliflower a rather bland vegetable; however, the addition of curry powder really perks it up.

SERVES 4 (change servings and units)

Ingredients

1/4 cup olive oil
2 teaspoons curry powder
2 teaspoons sugar
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups cauliflower florets, washed
2 tablespoons slivered almonds

Directions

1
Preheat oven to 400 degrees.
2
Mix the olive oil, curry powder, sugar, lemon juice, salt and pepper in a small mixing bowl.
3
Place the washed and well drained cauliflower florets in a 13 x 9 inch baking dish; pour the oil mixture over the florets and toss gently.
4
Cover with foil and bake 15 minutes; remove from oven and stir in almonds mixing lightly.
5
Return to oven and bake uncovered for an additional 10 to 15 minutes or until cauliflower is browned and almonds are toasted.

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Featured Reviews for This Recipe

From: BarbryT

On Nov 3, 2009

Simply outstanding. I had a “special” green cauliflower from the local farmers' market--it yielded 3 cups of florets. The conversion still had me using ¼ C of olive oil—which was too much for three cups of cauliflower. I think two tablespoons would have done fine. The sugar was a surprise of which I was skeptical—but it was wonderful. Oh, and I had a lime cut so I went ahead and used that rather than cutting a new lemon. I REALLY LIKE THIS!

0 people found this review helpful

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From: Oolala

On Dec 11, 2008

This was nice and different. I made it in a covered pyrex bowl so I mixed everything together in the 1 bowl and used the glass cover instead of foil. Worked great. Thank you!

1 person found this review helpful

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From: Cookin-jo

On Jan 25, 2007

The flavour of this cauliflower was wonderful, such a nice change from plain old cauliflower. I used a hot curry powder...yum! I ran into a problem with the oil burning on one side of the pan but fortunately noticed before the cauliflower was burned. I think next time I'll use an 8x8 pan and add a bit of water or broth. Outstanding flavour and very easy. Thanks PaulaG

3 people found this review helpful

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From: Peter J

On May 28, 2009

Great way to liven up some cauliflower! I cooked in small ramekins and served straight from them. Only change I made to suit what I had on hand was to use cashews instead of almonds.

1 person found this review helpful

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