Roasted Curry Cauliflower Dip Recipes

EASY SHEET PAN ROASTED CAULIFLOWER WITH CURRY

Easy Sheet Pan Roasted Cauliflower with Curry image

Try this simple, melt-in-your-mouth, roasted spicy cauliflower, with just a hint of curry. Perfect as a vegan side dish or even as a quick and easy main dish.

Provided by Fioa

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
1 tablespoon yellow curry powder
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon ground black pepper
1 pound cauliflower florets, cut into 1/2-inch slices

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Combine olive oil, curry powder, lemon juice, salt, and ground black pepper in a bowl. Add cauliflower and toss until well coated. Place in a single layer in the prepared baking sheet.
Bake in the preheated oven until golden and crispy, about 25 minutes.

Nutrition Facts : Calories 124.6 calories, Carbohydrate 7.4 g, Fat 10.5 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.5 g, Sodium 616.6 mg, Sugar 2.9 g

ROASTED CURRY CAULIFLOWER DIP

Roasted Curry Cauliflower Dip image

Dip into this roasted curry cauliflower dip with crackers and chips. This recipe is healthy, vegan, easy to make, and a great addition to your next party. It tastes like hummus but isn't hummus.

Provided by Julia

Categories Appetizer

Time 35m

Number Of Ingredients 10

Ingredients

4 cups cauliflower florets (about 1 small head)
2 jalapeños (sliced lengthwise with membranes and seeds removed)
2 teaspoons curry powder
2 tablespoons olive oil
1/3 cup olive oil
1 tablespoon lemon juice (about half a lemon)
2 cloves garlic
1/2 teaspoon dried cilantro
1/2 teaspoon sea salt
1/4 teaspoon pepper

Steps:

Toss cauliflower florets and sliced jalapeños with 2 tablespoons of olive oil, either in a ziplock bag or a mixing bowl. Add curry powder and toss again. Lay out the cauliflower and jalapeños in a single layer on a baking pan and roast at 400 F until tender, about 20 minutes.
Add the roasted cauliflower and jalapeños plus all of the other ingredients to a food processor. Puree until smooth, pausing to scrape down the sides if needed. If the dip is too chunky, add more olive oil until it reaches your desired consistency.
Serve in a dipping bowl, optionally drizzling with more olive oil on top and garnishing with additional pepper, sea salt, and dried cilantro. Serve with chips or crackers.

Nutrition Facts : Calories 320 kcal, ServingSize 1 serving

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