Easy| Servings: 4 | Ready In: 30 minutes | Yield: 8-10 cups soup
- 1 teaspoon curry powder
- 4 medium Yukon Gold Potatoes, cut into wedges
- 1 head cauliflower, cut into florets
- 1/2 teaspoon salt
How it’s Done:
Preheat your oven to 425 F. Line a baking sheet with parchment paper.
To make the Oil-Free Curry Roasted Cauliflower and Yukon Gold Potatoes: Combine potatoes and cauliflower with the curry powder and salt. Toss well until evenly coated.
Spread the potatoes and cauliflower into a single layer on the baking sheet. Roast at 425 for 20-25 minutes, stir every 8-10 minutes.
The veggies are ready when the potatoes are knife-tender.
Remove from oven and serve
Oil-Free Roasting: Parchment Paper helps prevent sticking and makes for easier cleanup during roasting.
Curry Spice Tip: I opt for a trusted spice brand, like Frontier Co-op, which uses minimal added salt and no weird preservatives or fake colors. You can make your own curry blend from scratch with a mix of: fenugreek, turmeric, cumin, coriander, cinnamon, ginger, black pepper, and cayenne (or red pepper).
Different Vegetables: Cauliflower and potatoes are nice to use in this recipe because they have a neutral flavor, allowing you to really taste the curry flavor (and see the color!) For more flavor, you can try parsnips, celery root, carrots, or butternut squash. To accent the gold color, use yellow cauliflower or try golden beets and yellow carrots.
Serving size: 1/4 of a recipe (12.7 ounces).
Calories From Fat (3%) 5.84
% Daily Value
- Total Fat 0.69g 1%
- Saturated Fat 0.16g <1%
- Cholesterol 0mg 0%
- Sodium 369.13mg 15%
- Potassium 1314.22mg 38%
- Total Carbohydrates 41.06g 14%
- Fiber 8.22g 33%
- Sugar 5.27g
- Protein 6.46g 13%
- Calcium 90.29mg 9%
- Iron 54.08mg 300%
- Vitamin A 21.97IU <1%
- Vitamin C 0mg 0
Shopping and Gear List
- Frontier Organic Seasoning, Vindaloo, 1.9 Ounce
- Reynolds Kitchens Parchment Paper (SmartGrid, Non-Stick, 50 Square Foot Roll, 3 Count)