Last updated on May 9th, 2018 at 11:42 am

Vegan recipe for Spicy Roasted Cauliflower, with toasted almonds and lime. A great way to indulge in those great Indian food flavors without all of the fat and calories

1 Small Head Cauliflower Cut into Florets (450-900 grams before cleaning)
1 1/2 Teaspoons Curry Powder
1/2 Teaspoon Cumin
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Ginger Powder
Pinch of Salt (to taste)
2 Tablespoons Olive Oil
1/4 Cup Sliced Almonds (toasted)
1 Lime Cut into Supremes (directions to follow)

How to
Preheat oven to 425F/220C.

In a medium size bowl mix together the curry powder, cumin, garlic powder, ginger and salt.

Once the dry ingredients are mixed, stir in the olive oil and stir to thoroughly combine.

Add the cauliflower florets to the bowl of olive oil and spices.

Mix the cauliflower into the spice mixture to thoroughly cover all of the florets.

Pour the florets onto a baking sheet and make sure that there is space between the cauliflower so that they will roast evenly.

Roast cauliflower for 30 – 40 minutes. Cauliflower should be brown on the edges and slightly softened.

While the cauliflower is roasting…

For the Toasted Almonds:
Heat a pan over medium high heat and add almonds to the pan.

Toss the almonds until they start to turn golden in color.

Remove from heat and set aside.

For the Lime Supremes:

To create the lime segments, lay the lime on its side and slice off both ends.

Set the lime up on one of the ends and slice off the peel and pith to expose the fruit.

Continue this around the entire lime.

Holding the peeled lime in the palm of your hand, slide the knife blade parallel to the inside of one of the lime sections and cut down to the center of the lime. Place the blade parallel to the other side of the lime section and cut down to the center of the lime. The segment (supreme) should lift out. Place all of the supremes into a small dish. If you wish, you can cut the supremes into smaller pieces.

Once the cauliflower is done roasting, transfer it to a bowl.

Stir in the lime segments into the roasted cauliflower.

Sprinkle the toasted almonds on top.


Recipe courtesy of My Man’s Belly.

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