Curry Roasted Cauliflower Wedges with Cilantro Chutney

5 from 2 votes

Curry Roasted Cauliflower Wedges with Cilantro Chutney

Cutting cauliflower into wedges rather than "steaks" is so much easier and they don't fall apart! Curry Roasted Cauliflower Wedges with slightly spicy Cilantro Chutney is a light and lively side dish you'll put on repeat!

Prep Time10

Cook Time30

Total Time40

Course: Side Dishes - Vegetables

Cuisine: Indian

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Cauliflower

1 large head of cauliflower
1/4 cup olive oil
1 tablespoon curry powder hot or mild
Salt and freshly ground black pepper to taste

Cilantro Chutney

1/2 cup Greek yogurt preferably whole (5% fat)
1 bunch cilantro with stems, coarsely chopped
1 jalapeno pepper or serrano, seeded if desired, coarsley chopped
1 teaspoon fresh lemon juice
2 cloves garlic chopped
1 teaspoon minced ginger
Salt to taste

Instructions

Cauliflower Wedges

Preheat the oven to 425 degrees. Cut the head of cauliflower into 4 even wedges.
Place the cauliflower wedges in a roasting pan. Drizzle with olive oil, covering the cauliflower wedges as evenly as possible with the oil.
Sprinkle the curry powder over the cauliflower wedges, covering them as evenly as possible. Season with salt and black pepper.
Place in the oven with the cut sides down and roast for 15 minutes. Tip the wedges so the other cut side browns and roast another 15 minutes. Serve with chutney.

Cilantro Chutney

Combine the chutney ingredients in a mini food processor or blender. Process until smooth. Season to taste with salt. Serve with cauliflower.

Notes

SUBSTITUTIONS:

Try turnips, rutabaga, kohlrabi, potatoes, butternut squash or acorn squash.

TIPS:

In testing this roasted cauliflower curry recipe, I also tried combining the oil and curry powder and then drizzling it over the cauliflower. I found coating the cauliflower first with the oil and then sprinkling the curry powder over the wedges provided better distribution of the curry spice over the cauliflower.
If your cauliflower has brown spots on it from being stored too long, you’ll want to remove them. The easiest way to remove them so you don’t cut too much cauliflower off is to use a microplane or other fine grater/zester to shave them off.

MAKE AHEAD:

The cilantro chutney can be made 1 day ahead of time and refrigerated.

Nutrition