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Curry-Lime Roasted Cauliflower

5 comments |


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Okay, I'm just going to say it. This is the ONLY roasted cauliflower recipe you will ever need. Ever. I know, thats confident, but it's really really good. Like most things I make, this recipe is super easy, and can be made in about...20 minutes flat. Perfect side for get togethers (it can be eaten cold or warm), or for weekly meal prep since it holds up well in the fridge, Honestly the cauliflower just gets more flavourful when it has time to sit in the fridge for awhile. 

Roasting it at a high temperature gives it great flavour. It's slightly tender and crisp on the outside, but it still has a slight crunch when you bite into it. The curry + cumin pair so well with bold flavours of garlic and lime, and the creaminess of the mayonnaise pulls it all together. Really is a perfect recipe that requires minimal effort, but has maximum flavour. 

Still don't believe me? Here's a review from my assistant and top recipe eater. lol 

"This is seriously the only cauliflower I’m ever going to need!! It was just as delicious served cold as it was warm and the it had such a delicious and unique flavour profile I couldn’t stop thinking about this dish for days!!"

I hope you give it a try! 

Enjoy

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Curry-Lime Roasted Cauliflower

Ingredients:

  • 1 large head cauliflower, cut into large bite-size pieces
  • 2 tablespoons avocado oil or extra virgin olive oil
  • ½ tablespoon curry powder
  • 1 teaspoon ground cumin
  • Pinch salt and pepper
  • 3 tablespoons mayonnaise
  • juice of 1 lime + zest
  • 1-2 cloves garlic, minced
  • 1 tablespoon fresh chopped cilantro

Method:

  1. Preheat the oven to 450F and line a large baking sheet with parchment paper.
  2. In a large bowl, drizzle the cauliflower pieces with avocado oil and season evenly with the curry powder, and cumin. Season with a generous pinch of salt and pepper, and toss together.
  3. Roast for 15-20 minutes, tossing halfway through, until it begins to brown and crisp up. While the cauliflower is roasting, add the mayonnaise, lime juice, zest, garlic, and cilantro to the same large bowl used to season the cauliflower. Mix well.
  4. Add the roasted cauliflower to the bowl with the mayo mixture and mix to combine well. Add more cilantro, if desired, and season with more salt to taste if necessary.

5 comments


  • Jen |

    Made this tonight and I could not stop eating it. I will definitely double this recipe next time. Thank you for this!!!! So delicious.


  • Judy Best |

    This is/was SO good!


  • Rose Peter |

    This is AMAZING!!! Thank you for the best recipe ever! Wait, the Za’tar fries were pretty yum too!


  • Melanie |

    Totally agree that this recipe is the only cauliflower recipe you’ll need! Amazing depth of flavor and a total “comfort” food for the fall. I had a bag of frozen cauliflower that’s been staring at me in my freezer so defrosted, absorbed as much water as possible, and then followed your recipe exactly. I am thinking that the veggies don’t get as crisp if they’ve been frozen, but wasn’t a huge deal. Highly suggest doubling the recipe as it’s amazing and probably freezes well, too. Thanks for sharing! :)


  • Sandy Diaz |

    Cooking this right now!


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