diner salé · petit prix · sans gluten · sans lactose · sans noix · sans Å“uf · souper salé · vegan · végétalien · végétarien ·

Indian Roasted Cauliflower

Wondering how to cook cauliflower? Nutritionist and culinary creator Julie Desgroseilliers has created a recipe using our delicious organic cauliflower from this week's anti-waste basket. An easy side dish for the whole family to enjoy. Since you eat the stem and leaves, it might just become your child's favorite!

Portion

 6 people

Time

 40 minutes

Preparation

 15 minutes

Cooking

 25 minutes

Conservation

2 to 3 days in the refrigerator

Freezing

 Yes

Ingredients

  • 1 large cauliflower
  • 30 ml (2 tablespoons) maple syrup
  • 30 ml (2 tablespoons) olive oil
  • 7.5 ml (1/2 tbsp) curry powder
  • 5 ml (1 teaspoon) garlic powder
  • 5 ml (1 teaspoon) onion powder
  • 2.5 ml (1/2 teaspoon) ground cinnamon
  • 2.5 ml (1/2 teaspoon) ground cumin
  • Salt
  • Pepper

        Steps

        1. Preheat the oven to 230 C° / 450 F°.
        2. Break up the cauliflower florets, cut the stem into slices and the leaves into pieces.
        3. In a large bowl, mix the cauliflower pieces with the spices and other ingredients.
        4. Place the mixture on a baking sheet lined with parchment paper.
        5. Bake for 25 minutes until the cauliflower is tender and golden.

        Tips

        We leave it up to you to pair it with the protein of your choice: fish, tofu or even chicken.

        Recipe made by Julie Desgroseilliers

        Photo credit: Julie Desgroseilliers

        Back to Anti-waste recipes