Sunday, February 23, 2014

Roasted Curried Cauliflower, Carrots, and Onions

Roasted Curried Cauliflower, Carrots, and Onions

Cauliflower is one of my favorite vegetables.  It is so versatile and so good for you! With Paleo diets being so popular these days, I have seen it grated to mimic rice and even used as pizza dough.  Not only is it high in fiber and vitamin C but it may also be a cancer fighter so I make it a point to cook it in my house weekly.  I have prepared cauliflower many different ways but this is the one that I keep coming back to each time.  We love it so much in our home that I double it and add additional vegetables, like carrot and onions!  The carrots add a wonderful sweetness to this dish and the onions become nicely caramelized. It is now a staple in our home and I am sure it will be in yours as well! Enjoy! See recipe below.



The veggies.......

All cut up and ready to go!

The ingredients for the mixture!




Make sure the veggies are nicely coated and into the oven they go!


 After 30 minutes, give the veggies a good toss!

All finished!



Roasted Curried Cauliflower, Carrots, and Onions

2 organic heads of cauliflower, cut into florets 
5 or 6 organic carrots, peeled and cut into 2" chunks
1 organic onion, quartered

2/3 cup extra virgin olive oil 
1 tsp Kosher or Himalayan salt 
1/4 tsp  freshly ground pepper 
1 Tbsp of a good Garam masala 
1 Tbsp black mustard seeds 


Directions:
Preheat your oven to 425 degrees F.
Cut up your veggies and spread them out in a roasting pan.  Mix together the oil, salt, pepper, Garam masala, and mustard seeds in a bowl.  Pour the mixture over the veggies and toss to make sure each piece is coated. Roast for 30 minutes and stir. Roast for another 30 minutes (or until all veggies are nice and crispy!).  All ovens are different so just keep an eye on them.  Add additional salt to taste. Serve over Basmati rice and enjoy!

Photos by Becky Loves Cooking
Recipe adapted from epicurean.com


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