Roasted curried cauliflower
- Imad Alarnab
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Serves 4
Easy
Prep: 20 mins
Cook: 12 mins
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I’m a big fan of cauliflower – I always love to take humble ingredients and make them the star of a dish
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Try Imad Alarnab's roasted curried cauliflower, then discover pan-roasted cauliflower steaks, bang bang cauliflower, Gobi Manchurian and more cauliflower recipes.
Roasted curried cauliflower recipe
Ingredients
Nutrition
CURRY CAULIFLOWER
- 2 large cauliflowers
- 100ml extra virgin olive oil
- 80ml agave syrup
- 1 tbsp curry powder
- 1 tbsp ground turmeric
SALAD
-
80g rocket leaves
-
10g red chilli
finely chopped
-
2 tbsp extra virgin olive oil
-
25g pomegranate seeds
-
1 tbsp tamarind syrup
-
1 tsp black onion seeds
Nutrition: per serving
- kcal680
- fat52g
- saturates8g
- carbs39g
- sugars31g
- fibre8g
- protein10g
- salt3.3g
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Method
-
step 1
Heat the oven to 210C/190C fan/gas 7. Cut the cauliflower into chunky florets. Put in a bowl and toss with the oil and agave syrup, then add the spices, 2 tsp of salt and a good grounding of black pepper, and toss well.
-
step 2
Put the cauliflower onto a large baking tray and bake for 12-15 mins or until tender. Leave to cool a little.
-
step 3
To assemble, put all of the salad ingredients in a large bowl and mix gently. Add the cauliflower and mix again, then arrange on a large platter or serving dish.
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Authors
Imad AlarnabChef
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