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Curry Roasted Cauliflower and Carrots


Curry Roasted Cauliflower and Carrots
  • Gluten Free!
Serves: 4Ready In: 45 minutes

Why We Like It


Excellent way to liven up roasted veggies!  We love roasting vegetables with simply olive oil, salt and pepper, but the spices in this version make it so good, especially warm out of the oven...you will be lucky if it all makes it to the dinner table!

Preheat oven to 400 degrees

Mix First:

  • 3 Tbsp olive oil
  • 1/2 tsp lemon zest (grated lemon peel)
  • 1 Tbsp curry powder
  • 2 garlic cloves (finely diced, or 1/2 tsp garlic powder)
  • 1/2 tsp turmeric
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Add to a large bowl and stir to combine.

Add Veggies and Roast:

  • 1 head of cauliflower (cut into bite size florets)
  • 12 oz baby carrots (petite size, left whole)

Add to the bowl with the seasonings and stir until well coated.

Spread the veggies onto a large greased baking sheet in a single layer (you may want to line your pan with parchment paper or foil because turmeric can stain your pan).

Roast for 15 minutes, remove from the oven and stir or turn so they brown evenly.  Return to the oven and roast 12-15 minutes more.  (You can cook longer if desired).

Serve and Enjoy!

Quick Tips


The turmeric spice will turn the cauliflower yellow (it is the reason ballpark mustard is yellow!) because of its pigment, curcumin.  Turmeric is one of the ingredients used to make curry and has been used for many years in the Chinese and Indian medicine systems to be a good anti-inflammatory agent.  See our coaching tip for more on turmeric!

Nutrition Information for one serving


  • Calories: 170
  • Fat: 11 g
  • Saturated Fat: 1.6 g
  • Total Carbohydrate: 18 g
  • Cholesterol: 0 mg
  • Fiber: 6 g
  • Sugars: 7 g
  • Protein: 3 g
  • Sodium: 305 mg
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