Good morning to all! What a HOT HOT HOT weekend we just had…wow! Hopefully ya’ll were able to cool off somehow in a refreshing body of water even if it was a kiddie pool. Luckily, this week is going to cool down and get comfortable, but let’s keep things a little bit spicy with curry roasted cauliflower.

My taste buds have been on an Indian kick lately. We have a few great spots to dine in or take out here in Grand Rapids, which makes it easy when in route home from work. Dining out is great, but being able to reincarnate a dish in the comfort of your own home is relaxing and rewarding, not to mention you know exactly what is going into the dish.

Curry cauliflower {from In Harmony Farms} is a healthy dish that can be an appetizer {with naan bread} or be served with basmati rice for the main course…you pick…it is kind of a tough decision.

Curry roasted cauliflower with copy space, selective focus

Curry Roasted Cauliflower

~ 2 heads cauliflower, washed and cut into florets

~ 2 tablespoons olive oil or coconut oil

~ 2-4 tablespoons curry powder

~ 1 tsp. red pepper flakes

~ Salt & pepper to taste

~ 1/2 of a lemon, juices squeezed

~ 1 tablespoon chopped cilantro


Pre heat the oven to 450. In a bowl, toss the cauliflower and drizzle the oil on the florets. Add the curry, red pepper flakes and salt & pepper.Toss to coat evenly.

Pour the florets out onto a baking dish and bake for about 25 minutes, flipping every 5-7 minutes to avoid burning. Once the florets are tender and browned pull from the oven.

Scoop the cauliflower into a bowl, squeeze the lemon and chopped cilantro and stir until combined.

Serve and most importantly ENJOY!

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