Roasted Curry Cauliflower
Roasted cauliflower tossed with a lime curry sauce, topped with toasted almonds, and served on a creamy jalapeno spread
Equipment
- 1 Large Baking Sheet
- Mixing Bowl
- Measuring Cups and Spoons
- Sharp Knife
- Cutting board
- Sauce Pan
- Small skillet
- Zester
- Spatula
- Blender
Ingredients
For the Roasted Cauliflower:
- 1 large head of cauliflower cut into florets
- 2 tbsp olive oil or avocado oil
- 1 tbsp Thai Green Curry Paste
- 1 tsp cumin optional
- Salt and black pepper to taste
For the Lime Curry Sauce
- 1-2 tbsp neutral oil
- 1 small shallot finely minced
- 2 cloves garlic minced
- 1 tbsp mild curry powder
- ½ tsp garam masala
- Zest of 1 lime
- Juice of 1 lime to taste
- ¼ cup coconut milk
- Salt to taste
Toasted almonds
- 1/2 cup sliced almonds
Creamy Jalapeño Dip
- ½ cup Vegan yogurt or sour cream
- 1 small jalapeño seeded (or not, for more heat)
- 1 clove garlic
- Juice of ½ lime
- Handful of cilantro
- Salt to taste
Instructions
For Cauliflower
- Heat oven to 425°F (220°C).
- Toss cauliflower with olive oil, spices, salt, and pepper.
- Roast on a lined tray for 20-30 minutes, flipping halfway, until deeply golden and crisp at the edges.
For Lime Curry Sauce, While Cauliflower is Baking
- Heat oil in a small pan over medium heat.
- Sauté shallot until soft (2–3 min), add garlic.
- Stir in curry powder and garam masala; toast briefly until fragrant.
- Add coconut milk, lime zest, and juice. Simmer 2–3 minutes.
- Season with salt. The sauce should be bright, lightly creamy, and spoonable.
Toasted Almonds
- Toast in a dry skillet over medium heat until golden and fragrant. Set aside.
Creamy Jalapeño Dip
- Grill or bake jalapeno until skin is blistered.
- Cool for 2 minutes, peel, and then deseed.
- Add to the blender with the rest of the ingredients
- Blend everything until smooth and pale green.
To Assemble
- Toss hot roasted cauliflower with the lime curry sauce.
- Sprinkle generously with toasted almonds.
- Serve with creamy jalapeño dip on the side or under the cauliflower
Side Ideas:
- Basmati or jasmine rice (plain or with a little butter)
- Coconut rice
- Warm naan or flatbread
Notes
- The Jalapeno sauce can be made in advance
- The calorie count is based on using full-fat ingredients, such as coconut milk and sour cream.
- The calories can be reduced by using lighter versions or substitutions, such as yogurt.