I couldn’t have been more happier when I found this post by THE FABULOUS SISTERS . Because this humble vegetable is one of my favorite too when it serves , roasted. It is one of those things you can binge eat and forget about consequence.
Tandoori cauliflower is among my my favorite roasted cauliflower dishes. if you have ever tasted it, then you know what I am talking about. I will eat tandoori roasted cauliflower anytime and anywhere, even when I am trying to avoid fried food.
Sunday snack cauliflower
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Why I like cauliflower is that it is so versatile. It can absorb and carry any flavor you give it, so there are so many cooking methods. My favorite way to eat cauliflower is to roast it with red curry seasoning and and stir fry with potatoes.
However, if you like to snack on this beautiful vegetable, this roasted cauliflower recipe mighty be what you are looking for.
Roasted Rosemary-Parmesan Cauliflower
Servings
6 minutes
Preparing Time
10 minutes
Cooking Time
35 minutes
Calories
kcal
INGREDIENTS
One head of cauliflower
Two tablespoon of red curry powder
Half a teaspoon of crushed red pepper
Half a teaspoon of turmeric
Teaspoon of salt
Three tablespoons of Butter or olive oil
DIRECTION
- Wash and break the cauliflower in to individual florets of bite size pieces
Keep the pieces roughly the same size to help cook evenly
- Mix all the seasoning together and and rub over the cauliflower florets and let it marinate for 15 minutes
- Lay down on a cookie sheet and spray with cooking oil or coat with butter
- Bake on 400 degrees centigrade until crispy roasted on the edges
mine took 35 minutes. keep and eye on for crispy golden edges and then yours will be done. Time might vary on oven temperature
NOTES
Serve with Greek yogurt or garlic hummus for a delicious and nutritious snack.
