Paleo Curried Cauliflower
Embrace bold flavors with this Paleo Curried Cauliflower recipe, a vibrant dish that’s as nutritious as it is delicious. Perfect for clean eating enthusiasts and paleo dieters alike, this recipe elevates humble cauliflower with a blend of warm spices like turmeric, cumin, and curry powder, paired with the richness of coconut oil. Roasted to golden perfection, each bite offers a tender, caramelized texture with a hint of zesty lemon juice. Fresh ginger and garlic deepen the aromatic profile, while a sprinkle of cilantro adds a refreshing finish. Ready in under an hour and packed with wholesome ingredients, this gluten-free, vegan-friendly dish makes an excellent side or satisfying plant-based main.
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Recipe Information
Ingredients
- 1 head cauliflower
- 3 tablespoons coconut oil
- 1 small yellow onion
- 3 medium garlic cloves
- 1 inch piece ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh cilantro
Instructions
Preheat your oven to 400°F (200°C).
Break the cauliflower into bite-sized florets and rinse well under cold water. Pat dry with a kitchen towel to remove excess moisture.
Melt the coconut oil in a small saucepan over medium heat. Once melted, set it aside to cool slightly.
Chop the onion into small pieces. Mince the garlic cloves and ginger.
In a large mixing bowl, combine the melted coconut oil, chopped onion, minced garlic, and ginger. Add cumin, coriander, turmeric, curry powder, sea salt, and black pepper. Mix until well combined.
Add the cauliflower florets to the mixing bowl with the spice mixture. Gently toss to coat the cauliflower evenly with the spice mixture.
Transfer the coated cauliflower to a large baking sheet, spreading it out in a single layer to ensure even roasting.
Roast the cauliflower in the preheated oven for 25 to 30 minutes, or until the edges are golden brown and the cauliflower is tender.
Remove the roasted cauliflower from the oven and drizzle with lemon juice. Toss to combine.
Transfer the curried cauliflower to a serving dish. Garnish with freshly chopped cilantro before serving.
Serve immediately as a side dish or enjoy it as a main vegan option.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4614 mg | 201% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 16.0 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2298 mg | 49% | |
*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.
