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By Katja Heino 17 Comments
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Curried Cauliflower

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Curried Cauliflower savorylotus.com

Sometimes the most delicious things are the most simple things.  Have you ever roasted cauliflower in the oven?  If you haven’t, you should.  It’s amazing. 

My favorite way to roast cauliflower is with curry spices.  Turmeric is not only delicious, but it has tons of antioxidant and anti-inflammatory properties as well. Ginger and garlic are both immune boosting and will help you stay healthy during cold and flu season.  I always add a titch of cinnamon to my curries to balance out the flavors with a bit of sweet.

Curried Cauliflower ~ savorylotus

I you’ve been reading my blog, you know that I am a big fan of cauliflower.  Cauliflower is actually a super vegetable.  It is loaded with Vitamin C, Folate, B Vitamins, Vitamin K, and Omega-3 fats.  It also is considered to be anti-inflammatory and has anti-oxidant properties.  Cauliflower supports your own body’s detox mechanisms by helping to activate detoxification enzymes.  It also has been shown to be beneficial for cardiovascular health by decreasing inflammation which helps reduce the risk of blood vessel damage. (source)

You are not going to believe how delicious and satisfying this recipe is.  It’s the perfect side dish to any savory meal.  Or make it for a hearty and nutritious snack.

Be sure to check out my post on 32 Delicious Grain Free Cauliflower Recipes for more ways to eat this amazing food.

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Curried Cauliflower

★★★★★ 5 from 1 reviews
  • Author: Katja from Savory Lotus
  • Yield: 4-6 1x
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Ingredients

Scale
  • 1 head of cauliflower (cut into bite sized florets)
  • 1 tsp turmeric powder (like this)
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp ginger powder
  • 1/4 tsp cinnamon powder
  • 4 TBS coconut oil (like this)
  • 1/2 tsp unrefined sea salt (I use this one)
  • 3–4 cloves fresh garlic, minced

Instructions

  1. Preheat oven to 450’F
  2. Mix turmeric, cumin, coriander, ginger, and cinnamon in a small bowl. Set aside.
  3. Melt coconut oil on low heat in a large pot.
  4. Add spice mixture and allow spices to temper for 1 minute on low to medium heat, stirring occasionally. Do not let it smoke. Turn off heat.
  5. Add cauliflower, salt, and fresh garlic. Mix well to thoroughly coat the cauliflower.
  6. Transfer to large baking pan and bake for 20-25 minutes, until golden and brown. Be sure to flip the cauliflower with a spatula a time or two while baking.
  7. Enjoy!

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Curried Cauliflower - savorylotus.com

If you LOVE cauliflower, you may also enjoy my Cheesy Bacon Cauliflower Bites and  Cauliflower Crust Pizza with Caramelized Onions.

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Filed Under: Sides, Whole30 Recipes Tagged With: curried, Paleo, paleo meals, vegetables

Reader Interactions

Comments

  1. joannabanana21 says

    February 5, 2014 at 3:29 pm

    this looks great. i absolutely love whole foods curried cauliflower with kalamata olives. it is so good and this reminds me of it.

    Reply
    • Katja says

      February 6, 2014 at 3:29 pm

      cauliflower and olives sounds delish!

      Reply
  2. Antoinette says

    February 6, 2014 at 8:16 pm

    I just made this tonight…yummmmy!

    Reply
  3. Lisa says

    May 13, 2015 at 2:55 pm

    Made it today. So yummy!!

    ★★★★★

    Reply
  4. Carla says

    October 18, 2016 at 7:37 am

    I made this last night. Soooo tasty! The flavors are perfect for Fall. My only regret is not making two heads of cauliflower, because it is deliciously irresistible right out of the oven. Definitely a keeper!

    Reply
    • Katja Heino says

      October 18, 2016 at 12:05 pm

      Hi, Carla! Yay! I am so glad that you loved it. And thanks so much for taking the time to leave some feedback. 🙂

      Reply
  5. Kari says

    March 23, 2019 at 11:30 am

    What would be a good main dish to serve with his?

    Reply
    • Katja Heino says

      March 26, 2019 at 11:18 am

      I serve it with just about anything. You could serve it with a whole roasted chicken and braised greens on the side. Similarly, you could do baked chicken thighs and a big green salad. Or maybe a nice steak and salad. It really goes with just about anything. lately, I’ve been mixing the curried cauliflower with steamed kale. It’s delish that way. My family loves it.

      Reply

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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👩‍🌾🪴👩‍🌾 celebrated ONE year of 👩‍🌾🪴👩‍🌾 celebrated ONE year of living in the mountains of NC by starting the process of putting down more roots • we made the HUGE leap from CA to NC last year and have been creating a new life with new businesses, new school, new friends, more time with family, some lonely days, missing community, lots of challenges + things to adjust to • asheville has been good to us in many ways • it’s incredibly beautiful with so much flowing water • grateful to be in such a lush, nature-filled place 

👩‍🌾🪴👩‍🌾 we are ready to settle into the land here a bit more • we’ve already planted 15 fruit trees and lots of berries • this weekend we started assembling the 8 garden beds we got from @vego_garden • looking forward to filling them with living soil to grow high vibe food 🥬🥦🥒🍅🫐 • we chose these non-toxic metal beds instead of wood hoping they will last longer • they seems super sturdy + we love the look • but holy hardware... lots of nuts + bolts 😆

👩‍🌾🪴👩‍🌾 here’s to deeper roots + growing more food with @alexeibcreative and our little human • looking forward to sharing more as we create a living food forest in our yard 🥦🥒🥬🍏🍐🍎🍉🫐🧅🥕🍠
👩‍🍳why i make my own crackers: bc most cra 👩‍🍳why i make my own crackers: bc most crackers are loaded with inflammatory seed oils (canola, sunflower, safflower, soy, etc) • these SAVORY SEED CRACKERS are made with just a few simple ingredients • so easy to make • gluten free, nut free, grain free  and vegan-friendly • they have just the right amount of crispy saltiness, which is why we eat crackers, isn’t it?

INGREDIENTS

* 1 cup sunflower seeds -preferably soaked and dehydrated (activated)
* 1/2 cup pumpkin seeds – preferably soaked and dehydrated (activated)
* 1/2 cup sesame seeds 
* 2 tbsp nutritional yeast 
* 3 tbsp melted ghee or coconut oil
* 2 tbsp coconut aminos OR gluten free tamari 
* OPTIONAL: coarse sea salt (or regular salt) for sprinkling 

INSTRUCTIONS
1. Preheat oven to 300’F.
2. Place sunflower and pumpkin seeds into food processor and process until you get a coarse flour-like consistency (about a minute or so).
3. Add remaining ingredients and pulse until well combined and mixture sticks together and begins to form a ball.
4. Press mixture into a firm ball and press down onto a surface lined with parchment paper.  Cover with a second piece of parchment paper and roll out to 1/4 inch (or thinner) depending on how thick you want your crackers.
5. Lift parchment paper and place onto large baking sheet. Score into desired sized crackers with sharp knife or pizza cutter. Sprinkle with coarse sea salt or regular salt, if desired. 
6. Bake for 18-22 minutes until desired crispiness. Use the sharp end of a spatula to separate crackers. Allow to cool completely before storing in air-tight glass jar. (If you like them EXTRA crispy, pop them back in the oven for a minute or 2 after you separate them.)
🧘🏽‍♀️ how are you investing in yoursel 🧘🏽‍♀️ how are you investing in yourself? • what are you doing DAILY to build your wellness bank, to create abundance, to fuel + nourish your body, to make yourself more resilient, to create peace in your mind? 

🧘🏽‍♀️ it’s the small daily habits that build a BIG healthy life • only you can show up for yourself this way • resist making excuses • lean into consistency • remember that you, just like plants + toddlers , thrive on rhythm + routine • pour into yourself just a little bit every day 💗
🌊🙏🌊 sunday church • have a sweet day, y 🌊🙏🌊 sunday church • have a sweet day, you beautiful humans 💗
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