Cauliflower is one of my all-time favorite vegetables. It is in the Brassica family, which means cruciferous anti-cancer powerhouse! I try to eat at least one serving of cruciferous vegetables each day. I think of it as my anti-cancer “supplement”. Now, raw cauliflower can be a little chalky in texture. I don’t mind it, but there is something divine about roasting cauliflower. Roasting vegetables brings out the natural sugars and gives them a bit of smoky flavor. The curry powder in this recipe adds just the right punch of flavor to the cauliflower, which makes it absolutely addicting! Seriously. I eat this cauliflower like popcorn. It’s THAT good!
1 medium head cauliflower
1 tablespoon grape seed oil*
sea salt and black pepper
1/2 – 1 teaspoon curry powder
*If you prefer not to use any oil, moisten the cauliflower with some vegetable broth before adding spices. Preheat the oven to 400 degrees F. Wash and core the cauliflower and cut the florets into bite-size pieces. Place in a large bowl. Toss the cauliflower with the grape seed oil, sea salt/pepper and curry powder. Turn out the cauliflower onto a large rimmed baking sheet lined with parchment. Bake for 20-30 minutes, until the cauliflower is browned in spots and is tender. Serve immediately.