Indian curries and masalas are distinct in flavor and aroma because of the spices used in the cooking. Curry powder made of different spices is a special entity that is used across most curries, masalas and even gravies. A spoon of the curry powder is all it takes to make a whole bowl of aromatic and flavorful vegetable. Make some and store it well to use across all your culinary experiments.
This curried cauliflower carrot recipe is perfect to be served with roti, bread or hot rice. With chunks of cauliflower and carrots, this recipe is loaded with textures and flavors.
Curried Cauliflower (with carrots) recipe taste great when they are served hot. Pack them in insulated storage containers or lunch box so you can eat it warm after a few hours.
Health benefits
Cauliflower is a rich source of vitamin C, K, B6 as well as Potassium. Loaded with fiber, cauliflower is great for gut health and aids in better digestion and weight loss.
Ingredients
tsp curry powder: 2
tsp cumin: 1
kosher salt and freshly ground pepper
cup olive oil, plus more for topping: 1/3
medium head cauliflower, cut into florets: 1
carrots, peeled and cut into 1-inch chunks: 2
red onion, cut into eighths: 1
tbsp finely chopped fresh flat-leaf parsley: 1
How To Make Curried Cauliflower (with carrots) recipe
- Preheat the oven to 425 degrees F.
- Whisk together curry powder, salt, cumin, pepper and olive oil in a medium sized bowl.
- Spread a layer of carrots, cauliflower, and onion on a large baking sheet suitably lined with tin foil.
- Not touching the sides of the oven, place the vegetables and roast them till they are all soft, tender and well browned. This will take about 40 minutes or so.
- Stir a bit and pop the dish back in the oven for another 15 minutes or so.
- Transfer prepared vegies to a serving bowl and liberally sprinkle some parsley and olive oil on top. The dish can be served hot or at room temperature.
Trivia
Mark Twain once said, “Cauliflower is nothing but a cabbage with a college degree”.