Like green beans, cauliflower has never been a preferred veggie in my diet. It’s bland and doesn’t exactly scream “eat me!” with its pasty white color. In fact, the ONLY time you’ll find me gnawing on a dry floret of cauliflower is at a social outing when I forgot to bring snacks with me and the only gluten/dairy corn free food option is crudite. Believe me this does not happen often!
I’ve thought about trying cauliflower mashed potatoes or cauliflower pizza crust. And, while many people rave about these recipes, I’ve been reluctant. Until I realized that cauliflower is really a green vegetable in a white suit. Yup. This cancer-fighting veggie is similar to its green superfood cousin broccoli – rich in vitamin C and K, fiber and folic acid.
Despite being jazzed about the stellar health benefits of cauliflower, I didn’t exactly run to the grocery store to stock up. No, not right away. Not until I tasted the curry oil cauliflower from a local food & wine grocer, Shubie’s. After gobbling down half a plate of these spicy, slightly sweet little florets, I was smitten! The recipe below is my rendition of a simple and delicious version of curry oil cauliflower. Even my 13-month old gobbles it down!
2 heads organic cauliflower
1/2 C olive oil
2 TBS madras curry powder
1 tsp tumeric
1-2 tsp chili powder (go easy if you don’t love spice, add the most if you do)
Pinch of sea salt
1. Rinse and chop cauliflower into florets
2. Whisk all other ingredients together
3. In large bowl, toss cauliflower with curry oil mixture. Make sure to coat all florets fully with the curry oil.
4. Cook in baking dish on 375 degrees for 30-50 minutes, depending on how crunchy you like it.
What’s your favorite way to eat cauliflower? Will your kids eat this recipe? Try it! Let us know in the comments and enjoy!