An Indian-inspired spice blend adds a warm hue and gives this vegetable dish an exotic taste.

One serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese.

Prep Time: 10 Minutes
Cook Time: 15-20 Minutes


    • 1 head of cauliflower, cut into uniform florets
    • 1-2 T avocado oil, melted coconut oil, or ghee
    • 2-4 t of curry powder, to taste
    • sea salt
    • freshly ground black pepper
    • half a lemon
    • 1/4 cup minced cilantro leaves


  1. Preheat oven to 450 F
  2. Put the rack in the lower middle of the oven.
  3. Put the florets in a bowl and tossed them with oil.
  4. Add curry powder, salt, and pepper.
  5. Dump the seasoned florets on a foil-lined baking sheet and covered it tightly with another sheet of foil.
  6. Put the tray in the oven for 15 minutes and then remove the top layer of foil. Roast the cauliflower for 20 more minutes, flipping the florets every 8 minutes or so until they are softened and browned in parts.
  7. Remove from oven and transfer to a serving bowl.  Squeeze lemon over the top and sprinkle with cilantro.

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