Curry Roasted Broccoflower
Elevate your vegetable game with this vibrant and flavorful Curry Roasted Broccoflower recipe! Combining the unique hybrid of broccoli and cauliflower with a bold blend of curry powder, cumin, paprika, and garlic, this dish is a perfect balance of spice and earthy sweetness. Roasted to golden perfection, the broccoflower develops irresistibly crispy edges and tender insides. Easy to prepare in under 35 minutes, it’s a healthy, gluten-free, and vegan-friendly side dish that pairs beautifully with grains or protein for a complete meal. For an extra pop of flavor, garnish with fresh cilantro and a squeeze of lemon. This recipe is your go-to for a simple yet impressive way to bring colorful, nutrient-packed veggies to your table.
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Recipe Information
Ingredients
- 1 broccoflower (whole head)
- 3 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 1 lemon (optional, for serving)
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Rinse the broccoflower head under cold water and pat dry. Cut the broccoflower into medium-sized florets, discarding the thick stem.
Place the broccoflower florets in a large mixing bowl.
In a small bowl or measuring cup, whisk together the olive oil, curry powder, ground cumin, paprika, garlic powder, salt, and black pepper until well combined.
Drizzle the spice-infused olive oil over the broccoflower florets and toss well to ensure every piece is evenly coated.
Spread the seasoned florets in a single layer on the prepared baking sheet, leaving space between each piece.
Roast the broccoflower in the preheated oven for 20–25 minutes, flipping the florets halfway through for even browning. The edges should become slightly crispy and golden brown.
Once cooked, remove the broccoflower from the oven and transfer to a serving dish.
Optional: Squeeze fresh lemon juice over the roasted broccoflower and garnish with chopped fresh cilantro before serving for added brightness and aroma.
Serve immediately as a healthy side dish or pair with rice, quinoa, or a protein of your choice for a complete meal.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2710 mg | 118% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 13.9 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1813 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
