Kids-approved Roasted Curried Cauliflower Recipe

There’s just something about vegetables that children seem to wanna run away from, isn’t it? As they grow older, Vera and Leroy’s palates for veggies evolve, and getting them to eat their greens (or, whites, in this case!) can be tricky! So, I attempted a bold dish that involves cauliflower in the recipe!

So, what inspired me to attempt this new dish? We had a similar side dish of curried cauliflowers and chickpeas from Baker and Cook the day before. Surprisingly, the hubs was pretty bowled over by its rich, tasty flavours! Thus, I had in mind to recreate it since we had some cauliflowers and curry powder at home.

The kids though, are not really fans of our usual stir-fried cauliflower or boiled versions. If it’s deep fried cauliflowers, they’d eat it, but not as much as how they wolfed down this version that I made. I mean, they even asked for seconds!!! How rare, and that’s like true testament of how much they loved this veggie dish that’s popularly found in the Indian cuisine! HAHA!

Here’s sharing my quick and easy Roasted Curried Cauliflower Recipe my kids enjoyed! It’s not spicy, but you may wish to adjust the hotness level as preferred! Be warned! Its savoury taste and full bodied flavours made these veggies extra addictive too!

Roasted Curried Cauliflower Recipe

This recipe was inspired by Simply Recipes.

Ingredients:

1/2 head of medium-sized cauliflower – slice florets into desired length and thickness (I’m leaving this open because some prefer chunky cauliflowers for more bite, while others may prefer skinny florets.)
4 cloves garlic, sliced
Extra virgin olive oil – amount enough to coat the cauliflower.
1/2 cube of Japanese curry powder – bought this from the supermarket and mine was “mild hot”.
1/4 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon ground black pepper
2 teaspoons of hot water (optional) – to dissolve the cube of curry powder which I kept in the fridge, adjust amount of more is needed. Omit if you’re using curry powder.
2 Tbsp lemon juice (optional)

Cooking Method:

Pre-heat oven to 200°C and line baking tray with baking sheet.
Mix the curry powder, paprika, turmeric, ground black pepper, olive oil and hot water in a bowl. Add the hot water if you need to dissolve the curry powder cube. Combine them using a teaspoon so it’s easier to stir and mix the liquid.
Add the cauliflower and garlic slices into the bowl with the curry and toss to coat. Do ensure each cauliflower is well-coated then place them on the baking sheet in a single layer.
Roast in oven at 200°C for 20 minutes until well browned. Check halfway through the cooking for doneness, and rotate the pan for more even cooking. They are best enjoyed with some bite, so do avoid over-cooking as they would become too soft. Enjoy them hot, but when serving little kids, they’re best enjoyed at room temperature!

curried cauliflower recipe indian inspired — Vera enjoyed the rich flavours of these Curried Cauliflower! She’s a rather adventurous eater aka food connoisseur, so I was happy to know she gave her thumbs up!

Tips for preparing this yummy cauliflower recipe:

I’ve used the Japanese premix curry cube but you can replace it with curry powder. The curry cube contains salt, hence salt is omitted from my recipe. Do check the ingredients on the packaging!
Turmeric has a wealth of good health benefits: it offer anti-inflammatory goodness and helps to boost immune system, thus I decided to add this spice into the kids’ diet.
Did you know that Paprika is a spice made from grinding dried bell peppers and chili peppers? Its flavour is pretty mild in comparison to chili and cayenne peppers. Interestingly, Paprika is bursting with vitamins C, K, E, A and B, iron, and beta-carotene which are good for skin and health! Think: anti-aging, anti-bacterial, anti-inflammatory.. even helping to prevent anemia, thanks to its high dose of Vitamin C!
It’s slightly on the salty side, so I definitely wouldn’t recommend this to babies or really young kids. But of course, to each his own! :)