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The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
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This blissful originally appeared on ForGoodMeasure. Republished with permission.
Cauliflower has never been so popular. It has come into the limelight mashed, riced, crusted and my favorite … roasted. Infused with a powerful blend of curry spices, this dish is reminiscent of Indian cuisine, but the red wine vinegar makes it truly unique and strangely addicting. If you’re interested in leftovers, make a double batch.
Roasted Curry Cauliflower
Ingredients
- 4 tablespoons butter
- 7 cups cauliflower cored and cut into florets
- 1 cup onion cut into wedges
- 1 tablespoon paprika
- 1 teaspoon curry powder
- ½ teaspoon ground cumin
- ½ teaspoon coriander
- ½ teaspoon salt
- ? teaspoon black pepper
- 2 tablespoons red wine vinegar
- ¼ cup fresh cilantro chopped
Instructions
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Preheat oven to 450 degrees.
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Line a rimmed baking sheet with parchment.
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Melt butter until liquid.
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Toss cauliflower and onion in melted butter.
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Mix spices, salt, and pepper in a small bowl, sprinkling over cauliflower mix.
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Add vinegar and toss to combine.
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Spread on prepared baking sheet.
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Bake for 30 minutes, stirring once midway to ensure even browning.
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Sprinkle with cilantro and serve warm.
Notes
Nutrition
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
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The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
