Sunday, July 22, 2012

Curry Roasted Cauliflower

This is a flavor-packed side dish with excellent texture and low calories. It's also heart healthy and low-sodium, which has recently come to the forefront of my mind--one of my good friends and co-workers' sister, Gail, was recently diagnosed with some pretty severe heart problems. My friend has been trying to come up with creative and tasty dishes that are low-sodium but not bland to help make the family eat healthier for Gail. So one of my new goals is to try and find some low-sodium foods that won't take away any of the flavor.

Total Prep Time: 10 minutes

Total Cook Time: 30 minutes

What you will need:

(ignore the sea salt in the picture, that's left over from the last dish I made)
1 head of cauliflower
2 tbsps olive oil
1/2 tsp cumin
1 tsp curry powder

Preheat your oven to 400.

Cut the cauliflower into small florets, avoiding the heart of the cauliflower.

Put the cauliflower florets into a large bowl, then drizzle the olive oil, cumin and curry powder over them. Mix well with your hands so each piece of cauliflower is coated and has a slightly yellowish tinge. If you have turmeric, you can throw 1/2 a tsp in too to add some more vibrant flavor and color.

Dump the coated cauliflower onto a baking sheet.

Cook for approximately 25-30 minutes, stirring halfway through. Test with a fork to determine if the florets are tender.

Serve, and enjoy!

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