Keeping it simple with Curry Roasted Cauliflower

March 18, 2013

OneHungryMama Curry Roasted Cauliflower

I was never much of a batch cook, but your boobs aren’t the only thing that change after childbirth. Today, two kids in, I find that setting aside a couple of hours to cook every weekend saves me an exponential number of hours during the week, and a little sanity, too.

When people hear “batch cooking,” they often think vats of soup, trays of lasagna and pots of stew. Sometime I go that route, especially in the winter when we’re more often stuck inside, but batch cooking doesn’t always have to be complicated or slow going. I don’t have much time on the weekends either, so it’s often a simple matter of prepping in bulk, making overnight oatmeal, or whipping up a jar of quick thai peanut sauce or pizza sauce. Sometimes it’s just roasting veggies like this Curry Roasted Cauliflower.

All it takes is a cauliflower…
OneHungryMama Curry Cauliflower

…olive oil and three spices: curry powder, salt and cumin seed.

OneHungryMama curry cauliflower spices

I used to think that roasted veggies were only good straight out of the oven, but now I love having them on hand to make a quick side dish, top pizza, add to salad or throw in pasta. This Curry Roasted Cauliflower is packed with enough flavor to jazz up an otherwise super simple meal of quick sautéed fish or chicken breasts. For a vegetarian meal, you can take this cauliflower straight from your fridge into a pot with brown rice (just cooked or made ahead), a can of chickpeas and a quick coconut curry sauce (also just cooked or made ahead).

OneHungryMama Curry Roasted Cauliflower

To make this, drizzle washed and trimmed cauliflower florets with olive oil, salt, curry powder and cumin seed. Don’t worry about measurements, just sprinkle and toss with your hands. You want each floret to have some oil and spice on it. Then spread the florets on a baking sheet in a single layer and roast in a 375 degree oven for about 40 minutes until tender all the way through and browned in spots. Taste and add more salt as necessary. Allow the cauliflower to cool all the way if storing in the fridge. This will keep for 3 days if kept in a well sealed container.

Note: This is great for eaters 6+ mos. For early eaters, just puree into an age appropriate texture (you may need to use water, breast milk and/or formula to achieve the right consistency) or cut into age appropriate bite sizes.

4 Responses

  1. Rana says:

    I recently just started my own food blog and always love checking out other food blogs for inspiration. I came accross yours and loved it! This recipe looks good! My husband loves roasted cauliflower, so I’ll have to make this for him soon!

  2. Elizabeth says:

    This recipe looks fantastic and offers such a smart way to approach everyday vegetables. Here on out, I’m going to try my hand at batch cooking. I’m sure it will lead to many tasty, healthy dishes just like this one.

  3. ali says:

    love this! it looks beautiful and healthy. i’ll definitely be making this soon! =]

  4. Crista says:

    two of my favorite things: cauliflower & curry. YUM. great recipe!

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