Cauliflower roasted to perfection with coconut oil, curry powder, garam masala and fennel seeds. It’s easy to whip up, amazingly flavorful and one of my all-time favorite vegetable side dishes. 

Gosh, don’t you wish every day could be the Sunday of a 3-day holiday weekend? I feel like everyone is just walking around smiling because they’re so relieved, relaxed and excited for an extra day of weekend fun. It’s the best.

I had big plans to get a ton of house stuff done this weekend, buuuuttt we ended up spending the majority of it hanging out with friends instead and it was delightful. If you follow me on snapchat (eatingbirdfood) you probably already saw a few highlights, but here’s a little recap — a birthday celebration equipped with mojitos and dancing, LTB action at Pure Barre, farmers market fun, a coffee walk, wine, grilling out, Balderdash, 21 Day Fix workouts, pool time and an evening bike ride to get donuts from Sugar Shack. Doesn’t get much sweeter.

I hope your weekend was just as a lovely.

Today’s recipe is one that I make ALL.THE.TIME. It’s similar to my Crackling Cauliflower recipe but a tad more basic and not spicy. Don’t get my wrong, I adore the crackling cauliflower dish and make it for potlucks and holidays often, but sometimes I don’t want to deal with mincing garlic or buying a big thing of cilantro (and having most of it sit in the fridge getting wilted and slimy).  <– Anyone else feel me on this?

Some nights I just want a simple side that can be tossed together mindlessly and still taste delicious. If you’re looking for something like that and you like cauliflower…  this recipe is for you!

Roasting already helps to bring out the natural sweetness of vegetables but using coconut oil for roasting is my favorite because it adds an extra hint of sweetness that is absolutely delightful. If you haven’t tried it yet, you must! If you’re like me you’ll be hooked and won’t want to roast veggies in any other oil.

If you don’t have fennel seeds on hand you can certainly make this dish without them, but they’re definitely worth grabbing if you can find them. They add a sweet flavor and a nice crunch to the cauliflower.

Roasted Curried Cauliflower

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★★★★★

5 from 2 reviews

• Author: Brittany Mullins
• Prep Time: 5 mins
• Cook Time: 30 mins
• Total Time: 35 mins
• Yield: 4

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Description

Cauliflower roasted to perfection with coconut oil, curry powder, garam masala and fennel seeds. It’s easy to whip up, amazingly flavorful and one of my all-time favorite vegetable side dishes.

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Ingredients

• 1 bunch cauliflower, chopped into florets
• ½ large yellow onion, diced
• 3 Tablespoons coconut oil, liquid
• ½ tablespoon curry powder
• ½ tablespoon garam masala
• ½ tablespoon fennel seeds
• 1 teaspoon sea salt
• 1 teaspoon ground pepper

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Instructions

1. Preheat oven to 400° F.
2. Combine oil and spices (curry powder through ground pepper) and toss with cauliflower and red onion until all pieces are well-coated. Place cauliflower in a baking dish and roast for 25 to 30 minutes, stirring about every 15 minutes for even cooking. The cauliflower should be crisp-tender and golden brown when done.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 150
• Sugar: 4g
• Fat: 11g
• Carbohydrates: 11g
• Fiber: 5g
• Protein: 3g

What’s your go-to side dish? Obviously mine is roasted vegetables. 🙂