Roasted Cauliflower Curry | Sweet, Spicy and Vegan - Pakistani Style

April 23, 2017

Roasted Cauliflower Curry | Sweet, Spicy and Vegan - Pakistani Style. An exciting fusion of Pakistani spices combine with crunchy roasted cauliflower in this classically cooked dish.

1 medium cauliflower, cut in bite sized florets
2 tbsp olive oil
1 lemon, juiced
1 red onion, thinly sliced
1 cup tomato purée (or 1 cup purée = 3 ripe tomatoes, diced, or one can of diced tomatoes)
2 garlic cloves
½ tsp cumin
½ tsp dried coriander seeds (parsley is a great alternative too. ½ tsp dried coriander seeds = ¼ cup fresh parsley or 1 tsp dried)
½ tsp red pepper flakes
½ tsp curry powder
salt and pepper to taste
½ inch ginger, peeled and grated (½ inch = ca. 1.5 cm)
Optional:
Fresh coriander for garnishing

Preheat oven at 350°F (180°C). Toss the cauliflower florets with salt, black pepper, lemon juice and half of olive oil. Place the florets on a baking tray and of it goes into the oven. After 10 minutes...
See the full directions on my site

Nutritions

Calories
178

Sodium
21mg
0% DV

Fat
13g
20% DV

Protein
3g
6% DV

Carbs
16g
5% DV

Fiber
5g
20% DV