Ingredients
Scale
- 2 pounds cauliflower florets (8 cups; 1 large or 2 small heads)
- 1/2 red onion ends trimmed and quartered
- 3 tablespoons avocado oil
- 2 teaspoons salt-free curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper optional
- 1/2 teaspoon kosher salt
- serving suggestions: fresh cilantro tahini sauce, cooked rice, fresh cilantro
Instructions
- Preheat the oven to 415°F and line a baking sheet with a silicone mat or use a nonstick baking sheet.
- In a large bowl, whisk together the avocado oil, curry powder, garlic powder, onion powder, cayenne (if using), and kosher salt until well combined.
- Add the cauliflower florets to the bowl and toss to coat evenly with the seasoning mixture. Then, incorporate the quartered onion and toss again.
- Spread the seasoned vegetables onto the prepared baking sheet. Bake in the oven for 15 minutes, then use a spatula to mix and flip the veggies. Return to the oven and bake for an additional 10 to 15 minutes until the edges crisp up.
- Serve warm, garnished with fresh cilantro and tahini sauce, or store leftovers in an airtight container in the refrigerator for up to 5 days.
Last Step:
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For added spice, increase the cayenne pepper according to taste.
Serve with cooked rice for a complete meal.
For a vegan option, ensure the tahini sauce is free from animal products.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 198
- Sugar: 3g
- Sodium: 695mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg