Curry Baked Broccoli and Cauliflower

When I find a dish that works its way into my routine – popping up on my dinner plate at least once or twice a week – I feel obligated to share it here.  Partly because it’s a recipe I’ve tested multiple times and know works, but also because it is usually pretty simple and always satisfying.

While I had previously been pretty bored by broccoli and cauliflower, expecting only to toss them in a puréed soup or stir fry, I had been hearing a lot of buzz about baked or roasted broccoli.  When I googled the topic I found it pinned with the phrase “best broccoli of your life,” so I made it that night and both my boyfriend and I agreed.  Light years better than steamed or sautéed broccoli, I’m tempted to say I never want it any other way.

Curry Baked Broccoli and Cauliflower
about 1 lb broccoli crown
about 1 lb cauliflower crown
3 tbsp coconut oil
1 tsp coriander
2 tsp cumin
2 tsp turmeric
1 tsp kosher salt
1 tsp black pepper
1/2 tsp cayenne pepper (optional)

Choose nice big broccoli and cauliflower crowns that weigh about 1 lb total, if you can’t find one big enough you can get two or three that weigh that much.

Chop the florets off and slice them into small pieces, leaving the thick stems behind.  You can cut up the stems and roast them the same way (they take a few minutes less to roast), I just don’t prefer that part so I save it for making blended soups. Toss the broccoli and cauliflower pieces with the coconut oil in a large bowl and set aside.

Mix all the spices together separately, using whole coriander and/or cumin seeds that are freshly ground if you can, it makes a huge difference in flavor.  Only add cayenne pepper if you like a little spice.  Here you’ve got your own homemade curry powder, and you can multiply the portions if you want to keep some extra on hand.  Of course there are lots of different ways to make curry powder so you can play with the proportions you prefer, whether you like more spice or more of a subtle, earthy flavor.  You can also use a pre-made curry mix (about 2 tablespoons,) the flavors just won’t be quite as fresh.

Slowly toss the curry powder in with the broccoli and cauliflower, to assure an even coating.  Evenly spread out on a baking tray and roast at 425F for about 20-25 minutes, taking out and tossing every 5 minutes.

This makes the perfect side, but many nights I just eat a big bowl of this on its own.  Enjoy!

Yields 3-4 servings as a side


9 Responses to “Curry Baked Broccoli and Cauliflower”
  1. veggievixen says:

    omg, curry baked cauliflower is one of my favorite things to make. looks delicious!

  2. Rose says:

    This a great idea…thanks for sharing.

  3. Eco Mama says:

    Love the blue in the bowl contrasting with the orange curry, beautiful!
    Eco Mama

  4. Courtney says:

    Made this last night and it was da bomb! I’m a total convert. Thanks!

  5. Garrett says:

    Just finished a bowl and my mouth is still tingling. Thank you for the recipe, it was delicious!

  6. Gayel says:

    I am on a calorie eating plan and have been looking for ways to make low cal veggies tasty for lunches and to go with dinners. Loved it, thankyou so much.

  7. Gayel says:

    This is the tastiest recipes for curried Cauli and Broccoli that I have ever tasted. going to mix some other vegies and a tin of tomatoes to make some of it into a soup for a cold day 🙂 .


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