Roasted Curried Cauliflower
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* Have kids measure the non-spicy ingredients, and teach them how to break up a cauliflower. Once in the oven, time to measure the nuts, capers and parsley!

Dietitian's Tip: Cauliflower belongs to the cabbage family (cruciferous) of vegetables that includes Brussels sprouts, broccoli, bok choy and turnip. Dietitians believe the glucosinolates that cauliflower contains may have anticancer properties. Like all vegetables though, they are a lower in calories, filling, and chock full of vitamins. Reason enough to fill half your plate with vegetables.
  • 1 medium-sized head of cauliflower (about 8 cups)
  • ¼ cup (60 mL) olive oil
  • 2 tsp (10 mL) curry powder
  • ½ tsp (2 mL) chili powder
  • ½ tsp (2 mL) coarse salt
  • ¼ tsp (1 mL) coarsely ground pepper
  • ¼ cup (60 mL) toasted pine nuts (skip if you are sending leftovers to school for lunch)
  • 2 tbsp (30 mL) drained capers (optional)
  • 2 tbsp (30 mL) chopped parsley (or 2 tsp (10 mL0 dried parsley)
  1. Break 1 medium-sized head of cauliflower into large florets (about 8 cups).
  2. Toss with olive oil, curry powder, chili powder, coarse salt, and coarsely ground pepper.
  3. Roast in single layer on lined rimmed baking sheet in 425°F (220°C) oven, stirring occasionally, until softened and golden, 15 to 20 minutes.
  4. Toss with toasted pine nuts, drained capers and chopped parsley.
Buying tip:
Choose a head of cauliflower that is heavy for its size with bright fresh green leaves. Wilted leaves, browning and loosely compacted florets are a sign the head is less than fresh.

Storing tip:
I made the mistake recently of cutting up 3 heads of cauliflower thinking I would blanch them later. I didn't get around to it and of course the pieces went brown fast because they were cut. (Yes, I did say 3 heads, they were on sale for $1.50 and looked so fresh and gorgeous!) Lesson learned, don't cut until you are ready to use and your cauliflower will stay fresh longer! BTW, I blanched my cauliflower florets and now they're ready to make bubbly cheesy salmon cauliflower casserole this fall.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
Recipe by Yummy Lunch Club at