Chili Curry Roasted Cauliflower

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Cauliflower must be in season now because it’s been dirt cheap. Not that it’s usually expensive, but lately it’s been like way cheap though. Way. I’m not complaining. I was able to experiment with Shrimp Fried Rice, and I also made a Mexican version with salsa and cheese that turned out well. I’ve been seeing a lot of roasted cauliflower recipes lately so I had to get in on that while the price is right.

All of the recipes I’ve seen though use yogurt. Not just a little but about a cup of yogurt to smear on the outside of the cauliflower. Not only is that out because of The Kid’s dairy allergy, but it pretty much adds a bunch of calories on there too. Yes, healthy calories but calories nonetheless. I got to thinking about why they needed the yogurt at all – to make a paste with the spices so they stick on the head and don’t just fall off. Then I thought about what I could use instead.

Hello! Mustard to the rescue. I have a ton of different types of mustards – honey, horseradish, spicy brown, yellow. I chose honey mustard this time and with the spices, you couldn’t even tell that it was in there. Perfect. It did add just enough glue along with the water to serve the purpose.

Chili Curry Roasted Cauliflower Chili Curry Roasted Cauliflower

  • 1 whole head of cauliflower
  • 1 Tbsp chili powder
  • 1 1/2 tsp cumin
  • 1 1/2 tsp garlic powder
  • 1/2 tsp curry powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tsp prepared mustard (like you use on a hot dog)
  • Water

Preheat your oven to 400 degrees and line a baking pan with foil. Remove the leaves from the cauliflower and trim the stem. Mix the spices in a small bowl and add the mustard. Mix the spices with a little water at a time until it makes a paste.

Use your fingers to smear the spices all over the head of cauliflower. You can try using a spoon but I found fingers work much better. Bake the cauliflower at 400 degrees for 35 minutes. Remove from oven and cool slightly before slicing.

I didn’t bother working up the calories and macros on this because the spices and mustard add next to no calories. The nutritional information is basically that of cauliflower alone and will just be based on the amount that you eat. How cool is that? Tons of flavor and crunch for no added calories.

You can break off pieces and eat them floret-style. I sliced mine like a chili curry pie. I’m using leftovers tonight in a salad to add some unexpected flavor to a plain old salad. It would also be pretty cool to serve it as a “brain” at Halloween. 😉

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