Honey Curry Roasted Cauliflower – With Spiced Almonds

30 mins
Serves 1
https://recipesparadise.com/honey-curry-roasted-cauliflower/

Directions

  1. 1Soak the cauliflower florets in a bowl of salted water for 10 minutes to remove debris and help seasoning stick.
  2. 2Soak the cauliflower florets in a bowl of salted water for 10 minutes to remove debris and help seasoning stick.
  3. 3Soak the cauliflower florets in a bowl of salted water for 10 minutes to remove debris and help seasoning stick.
  4. 4Drain and thoroughly pat the cauliflower florets dry to ensure crispiness.
  5. 5Drain and thoroughly pat the cauliflower florets dry to ensure crispiness.
  6. 6Drain and thoroughly pat the cauliflower florets dry to ensure crispiness.
  7. 7Preheat your oven to 425°F (220°C).
  8. 8Preheat your oven to 425°F (220°C).
  9. 9Preheat your oven to 425°F (220°C).
  10. 10Line a baking sheet with parchment paper or a silicone baking mat.
  11. 11Line a baking sheet with parchment paper or a silicone baking mat.
  12. 12Line a baking sheet with parchment paper or a silicone baking mat.
  13. 13In a large bowl, combine the cauliflower florets with olive oil, warmed honey, curry powder, smoked paprika, garlic powder, salt, and black pepper.
  14. 14In a large bowl, combine the cauliflower florets with olive oil, warmed honey, curry powder, smoked paprika, garlic powder, salt, and black pepper.
  15. 15In a large bowl, combine the cauliflower florets with olive oil, warmed honey, curry powder, smoked paprika, garlic powder, salt, and black pepper.
  16. 16Toss the ingredients well to coat the cauliflower florets evenly.
  17. 17Toss the ingredients well to coat the cauliflower florets evenly.
  18. 18Toss the ingredients well to coat the cauliflower florets evenly.
  19. 19Spread the seasoned cauliflower on the baking sheet in a single layer, ensuring they are not crowded to allow for proper roasting.
  20. 20Spread the seasoned cauliflower on the baking sheet in a single layer, ensuring they are not crowded to allow for proper roasting.
  21. 21Spread the seasoned cauliflower on the baking sheet in a single layer, ensuring they are not crowded to allow for proper roasting.
  22. 22Roast for 25 to 30 minutes, flipping halfway through, until the cauliflower is golden-brown and slightly crispy at the edges.
  23. 23Roast for 25 to 30 minutes, flipping halfway through, until the cauliflower is golden-brown and slightly crispy at the edges.
  24. 24Roast for 25 to 30 minutes, flipping halfway through, until the cauliflower is golden-brown and slightly crispy at the edges.
  25. 25For extra crispiness, optionally place the tray under the broiler for 2–3 minutes at the end.
  26. 26For extra crispiness, optionally place the tray under the broiler for 2–3 minutes at the end.
  27. 27For extra crispiness, optionally place the tray under the broiler for 2–3 minutes at the end.
  28. 28While the cauliflower roasts, heat a dry skillet over medium heat.
  29. 29While the cauliflower roasts, heat a dry skillet over medium heat.
  30. 30While the cauliflower roasts, heat a dry skillet over medium heat.
  31. 31Add the almonds to the skillet and toast for 3–4 minutes, stirring often, until they are lightly golden and fragrant.
  32. 32Add the almonds to the skillet and toast for 3–4 minutes, stirring often, until they are lightly golden and fragrant.
  33. 33Add the almonds to the skillet and toast for 3–4 minutes, stirring often, until they are lightly golden and fragrant.
  34. 34Remove the toasted almonds from heat and set aside.
  35. 35Remove the toasted almonds from heat and set aside.
  36. 36Remove the toasted almonds from heat and set aside.
  37. 37Once the cauliflower is done, transfer it to a serving dish.
  38. 38Once the cauliflower is done, transfer it to a serving dish.
  39. 39Once the cauliflower is done, transfer it to a serving dish.
  40. 40Sprinkle the toasted almonds and chopped fresh parsley or cilantro over the top.
  41. 41Sprinkle the toasted almonds and chopped fresh parsley or cilantro over the top.
  42. 42Sprinkle the toasted almonds and chopped fresh parsley or cilantro over the top.
  43. 43Serve immediately while warm and crispy.
  44. 44Serve immediately while warm and crispy.
  45. 45Serve immediately while warm and crispy.

Ingredients

  • 1 head large head of cauliflower, cut into medium florets
  • 1 head large head of cauliflower, cut into medium florets
  • 1 head large head of cauliflower, cut into medium florets
  • 2 tablespoons olive oil (or avocado oil)
  • 2 tablespoons olive oil (or avocado oil)
  • 2 tablespoons olive oil (or avocado oil)
  • 1.5 tablespoons honey, slightly warmed
  • 1.5 tablespoons honey, slightly warmed
  • 1.5 tablespoons honey, slightly warmed
  • 1 teaspoon curry powder
  • 1 teaspoon curry powder
  • 1 teaspoon curry powder
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 0.33 cup whole almonds (or slivered, roughly chopped)
  • 0.33 cup whole almonds (or slivered, roughly chopped)
  • 0.33 cup whole almonds (or slivered, roughly chopped)
  • 1 handful fresh parsley or cilantro, chopped
  • 1 handful fresh parsley or cilantro, chopped
  • 1 handful fresh parsley or cilantro, chopped
  • Pinch chili flakes (if you want a touch of heat)
  • Pinch chili flakes (if you want a touch of heat)
  • Pinch chili flakes (if you want a touch of heat)

Equipment

large bowlbaking sheetparchment papersilicone baking matdry skilletserving dish

Tips

  • Use high heat (425°F) for crisp edges and caramelization.
  • Avoid crowding the pan to prevent steaming; use two trays if doubling the batch.
  • Gently heat thick honey before mixing for even coating.
  • Don't fear strong seasoning as flavors mellow in the oven.
  • Experiment with other fresh herbs like flat-leaf parsley, mint, or dill.
  • Cut florets roughly the same size for uniform roasting.
  • Let the cauliflower rest briefly after roasting to settle flavors and maintain crispness.
  • To get a deep golden color, use high heat and don 't skip the honey.
  • For other nuts, try chopped walnuts, pecans, or cashews, and don 't skip toasting.
  • If you don 't have curry powder, use a mix of turmeric, cumin, and coriander, or garam masala.
  • Add chili flakes or cayenne for spiciness.
  • When doubling the batch, use two trays to avoid overcrowding.