Roasted Curry Ginger Cauliflower

Let's talk about cauliflower. I think it's safe to say that cauliflower is not high on anyone's list of favorite vegetables. It's white, bland, and has zero pizazz. I have to admit that I never grab a cauliflower floret from a veggie tray-the carrots and broccoli are just so much prettier. And, after all, we eat with our eyes, so colors are a pretty big deal in the food world. Sorry boring, white cauliflower; sometimes the truth hurts.

For all of you who are not crazy about cauliflower, you should give this recipe a try. I was skeptical at first, but after tasting this Roasted Curry Ginger Cauliflower, I'm a believer that all plain, boring, unappealing foods can be turned into something amazing.

I made this side dish to go along with my Crock Pot Curry Chicken. I was in a very curry mood. While my crock pot was cooking away, I tossed together the cauliflower with the olive oil and spices and popped them in the oven-the prep work couldn't be easier. After 30 minutes in the oven, the unappealing cauliflower turned into something that was making my mouth water. The richness of flavors from the curry and ginger make this cauliflower one of the tastiest vegetables I've ever tried. And with very little oil used, this side dish is relatively healthy! Easy, delicious, appealing, and healthy? How about this recipe also requires minimal clean-up. Yep, just crumble up the aluminum foil and throw it away and you are done. This recipe is hands down one that you need to try. If you are not a fan of curry, that's quite alright; use this recipe as a base and substitute your favorite spices in place of the curry and ginger. This is one of my new favorite dishes, and I'm confident that it will become one of yours as well.

Roasted Curry Ginger Cauliflower (adapted from Peanut Butter Fingers)
(3-4 side servings)

1 medium size cauliflower, trimmed and cut into florets
2 Tbsp olive oil
2 tsp ground curry
3/4 tsp ground ginger
3/4 tsp garlic powder
1/2 tsp seasoning salt (or regular salt)

Preheat oven to 375 degrees. Line a cookie sheet with aluminum foil.

Toss all of the ingredients together in a large bowl until cauliflower is evenly coated.

Pour cauliflower onto prepared cookie sheet. Roast in oven for 25-30 minutes, or until cauliflower is tender.

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Nutritional Info
Servings Per Recipe: 4
Amount Per Serving:
Calories: 95.6
Total Fat: 7.1 g
Cholesterol: 0.0 mg
Sodium: 333.8 mg
Total Carbs: 7.5 g
Fiber: 3.6 g
Sugars: 0.0 g
Protein: 2.8 g

Pros:
-Very easy to make
-Minimal clean-up (just toss the aluminum foil and wash one bowl!)
-Unique and delicious way to prepare cauliflower
-Great leftovers
-These are also a great snack-you can dip this in spicy mustard, a ranch sauce, or eat plain
-Versatile-add different spices to cauliflower

Cons:
-High in sodium for a side dish (you can reduce salt to 1/4 tsp or eliminate it entirely)