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Kristen’s Favorite Easy, Healthy Recipe: Ginger Curry Roasted Cauliflower

Just like yesterday and the day before that, today we’re sharing another one of our fave healthy recipes in celebration of our birthday and the New Year!
I was never a big fan of cauliflower as a kid. It just seemed like the ickier version of broccoli, and I only sort of liked broccoli, so I’m pretty sure I never even gave poor cauliflower a try.
When my husband and I started dating, I learned that he really liked it, so when we’d make a vegetable dish that had broccoli, I began adding cauliflower as well, and whaddaya know? It was pretty darn good.
As you know, I’ve fallen head over heels in love with the SimplyRaw Kitchen cauliflower chowder, but that’s not the only cauliflower dish I’m grooving on.
ginger curry cauliflower

Ginger Curry Roasted Cauliflower Recipe by Peanut Butter Fingers

I found this Ginger Curry Roasted Cauliflower from Peanut Butter Fingers last spring, and it didn’t take me long to try it out. Never has there been a healthy side dish that my husband devoured quite so quickly — I had to move fast to make sure I got my share, which was shocking given that he swears he’s not a fan of curry. It’s even won praise from friends who swear they DO NOT LIKE cauliflower, which is just about as high as praise can come!
1 head cauliflower, chopped and trimmed (I like to chop it up fairly small so there’s lots of surface area for the flavor to stick to, but you can leave them larger for a prettier presentation)
1 tablespoon olive oil
1/2 teaspoon ground ginger (I tend to err on the side of a little more, personally)
1/4 teaspoon curry powder (ditto the note above)
1/4 teaspoon garlic salt
1. Preheat the oven to 375 degrees. Toss cauliflower with olive oil until well covered, then toss with the remaining ingredients. Don’t worry if some areas seem to be coated a bit more heavily than others, but do make sure each piece has a bit of flavoring.
2. Spread cauliflower out on a baking sheet sprayed with cooking spray, then roast for 25 to 30 minutes. Cauliflower should look slightly toasted but not dark. In theory, this makes four side-dish servings, but if you have more than two or three hungry people, you’re going to want to make more.
Have you learned to absolutely love any foods you avoided as a kid? —Kristen

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  1. Deb E says:

    This looks and sounds so good. Pinned to my gluten free eats board. Thanks!

  2. Lisa says:

    It is so very good! Definitely plan to make more than you think you’ll need.

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