Eating Bird Food · by Brittany Mullins★ 5.0 (14)
Curry Roasted Cauliflower
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 5%
CARBS 7G20% OF CAL
3G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 12G80% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower florets coated in curry powder and oil until crispy and golden. Spiced and savory, slightly caramelized. A flavorful vegetable side.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 head cauliflower (chopped into florets (about 4-6 cups))
- 3-4 Tablespoons olive or avocado oil
- 1 Tablespoon curry powder
- 1 teaspoon fine sea salt
- ½ teaspoon ground pepper
- fresh cilantro or parsley (for topping (optional))
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 5%
CARBS 7G20% OF CAL
3G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 12G80% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 616mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 365mg
- Calcium
- 35mg
- Iron
- 0.81mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 616MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.