The moment I fell in love with cooking was when I discovered the power of organic spices. I grew up in a house where vegetables were almost always steamed with a bit of salt, pepper, and butter. That being the case, I was not a veggie fan. Of course as I grew older, I learned that I’d have to find a way to enjoy what I knew to be an uninspiring source of nutrients.
Over the years I learned that proper seasoning was key to making delicious and nutritious meals. I experimented with fragrant spices like cumin, cayenne, and cardamom and quickly fell in love with the vibrant flavors often found in Indian cuisine. Cue Mountain Rose Herbs Curry Blend Û? this stuff changed my life! I found it to be delicious added to soups and curries, homemade dressings, and one of my all-time favorites Û? crispy curry roasted cauliflower. I’m officially hooked!
Curry Roasted Cauliflower Recipe
This mouth-watering recipe is vibrant and slightly spicy. It can be enjoyed as a side dish or added to soups, curries, and rice bowls.
Ingredients
- 1 medium-large head of organic cauliflower
- 2-3 Tbsp. melted ghee (or organic olive oil)
- 2 Tbsp. fresh lemon juice
- 2 tsp. organic Curry Blend Powder
- 1/2 tsp. fine sea salt
- 1/4 tsp. organic cinnamon powder
- 1/4 tsp. organic cumin powder
- Freshly ground black pepper to taste
Directions
- Wash and pat dry cauliflower.
- Remove stem from cauliflower and break apart or cut into bite-sized pieces. Set aside.
- Preheat oven to 425 degrees.
- In a large mixing bowl, combine ghee or oil with lemon juice.
- Add spices and mix well to form a liquid paste.
- Add cauliflower pieces to the mix and gently mix with a spoon to coat evenly.
- Line a baking sheet with parchment paper.
- Add cauliflower to the parchment lined baking sheet, leaving about an inch of space between each piece.
- Pop in the oven and roast for 20-25 minutes or until you start to see charred bits.
- Remove from oven, let cool, and enjoy!
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