Roasted Curry Cauliflower

This recipe is shared with permission from For Good Measure. Jennifer Shun is a writer, skilled home cook, and mother of a daughter living with type 1 diabetes. She shares her recipe development, food styling, and photography passions on her diabetic lifestyle blog

Servings: 6


  • 4 tablespoons butter
  • 7 cups cauliflower, cored and cut into florets
  • 1 cup onion, cut into wedges
  • 1 tablespoon paprika
  • 1 teaspoon curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon coriander
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons red wine vinegar
  • ¼ cup fresh cilantro, chopped


  1. Preheat oven to 450 degrees.
  2. Line a rimmed baking sheet with parchment.
  3. Melt butter until liquid.
  4. Toss cauliflower and onion in melted butter.
  5. Mix spices, salt, and pepper in a small bowl, sprinkling over cauliflower mix.
  6. Add vinegar and toss to combine.
  7. Spread on prepared baking sheet.
  8. Bake for 30 minutes, stirring once midway to ensure even browning.
  9. Sprinkle with cilantro and serve warm.

Nutritional Info for 1 cup:

Calories: 113, Fat: 8g, Carbs: 9 (6 net), Fiber: 3, Sodium: 299mg, Sugar: 3, Protein: 2g

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