Ginger Curry Roasted Cauliflower

Well, this was definitely a first. I can't say that I've ever made a veggie dish and actually licked the mixing spoon after as if it were cake batter. Last night I came home from work and was in a really weird mood for dinner. We're in that awkward "leaving for vacation in two days" stage where you have the bare minimum in the fridge so you don't wast any food. 

Left in our fridge: pork roast (today's crock pot meal!!), a head of broccoli, goat cheese, some tomatoes and a head of cauliflower...plus a door full of condiments. I know finishing that tupperware of goat cheese will be NO problem, so I figured I needed to work in a veggie. LOL 

One thing I love about my fitness and nutrition challenge groups is on Tuesday's we all share a healthy recipe with each other and it usually inspires me to try new things! We call it Tasty Tuesday! 

A challenger posted a roasted cauliflower dish from a blog a couple weeks ago and have been dying to recreate it myself. Result: I literally almost finished the entire thing before Andrew came home. <<I'm serious. The leftovers made me really happy at lunch today so I'm glad I didn't get TOO greedy!

Here's what you need...

Ingredients:

  • One head of Cauliflower
  • 2 TBS melted coconut oil
  • 1 TSP EVOO
  • 1/4 Cup coarsely chopped Cilantro
  • 1/4 TSP (heaping) Sea Salt
  • 1 TBS Lime Juice
  • 1/3 Cup Goat Cheese
  • 1/4 TSP grated fresh Ginger
  • Black Pepper
  • 1 TBS Yellow Curry Powder

Recipe: 

Preheat oven to 425 degrees.

Chop up the cauliflower in medium sized florets. Don't make them too small because they'll fall apart a bit one they're cooked and you don't want to be left with a bunch of crumbly pieces!

Place the cauliflower in a large mixing bowl & coat with the melted coconut oil. Sprinkle curry powder, ginger, salt and a bit of freshly cracked black pepper over top. Stir around until the florets are evenly covered.

Line some cookie sheets with tin foil and spray with cooking spray so the cauliflower doesn't stick while baking. Evenly spread out the florets on the sheet(s) and pop into the oven for 30 minutes. 

Once properly cooked, the cauliflower should be turning a deep yellow color with golden edges and you should be able to easily stick a fork or knife through it if it's cooked thoroughly. 

Dump the cauliflower back into the mixing bowl and drizzle the olive oil + lime juice and sprinkle the cilantro & goat cheese in. Mix around well and serve hot (or cold!)

Next time, I'll definitely be doubling my recipe!