Slow-Roasted Broccoli and Cauliflower with Curry
I love roasted vegetables and this Slow Roasted Broccoli and Cauliflower with Curry was such a tasty combination.
It’s not hard to notice that I’m a huge fan of roasted vegetables, is it? And this site has plenty of recipes for Roasted Broccoli and Roasted Cauliflower. But I’ve never combined those two vegetables in a roasted vegetable dish, and usually crunchy vegetables are roasted at high heat for a short time, so this recipe for Slow-Roasted Broccoli and Cauliflower with Curry takes a completely different approach.
I found the recipe idea in a Fine Cooking publication called Roasting, but I couldn’t find the recipe online anywhere. First bite-sized pieces of broccoli, cauliflower, and red onion slices (optional) are tossed with olive oil, curry powder, minced garlic, and some salt. Then the vegetables are roasted at low heat for an hour or more, a cooking technique that infuses the vegetables with the curry flavor but still keeps them fairly crisp when they’re done.
This roasted broccoli and cauliflower was loaded with curry flavor and I loved the delightful addition of a squeeze of lime at the table! If you’re not already a Fine Cooking fan, I really think it’s the best food publication you can buy, and this recipe is another winner from them.
How to Make Slow-Roasted Broccoli and Cauliflower with Curry:
(Scroll down for complete recipe including nutritional information.)
- Cut up broccoli, cauliflower, and red onion (if using) and toss with olive oil, minced garlic, curry powder, and a little salt.
- Spread vegetables out on a roasting pan and cook at 325F/170C, stirring about every 20-25 minutes.
- I cooked the veggie in these photos for about 70 minutes; start checking after an hour to see when they are done to your liking.
- Serve hot, and I do HIGHLY RECOMMEND serving with piece of lime to squeeze on at the table. This would taste great with Spicy Vegan Peanut Butter Tofu with Sriracha for a low-carb meatless meal.
Make it a Low-Carb Meal:
This would taste great with Spicy Vegan Peanut Butter Tofu with Sriracha for a low-carb meatless meal.
More Roasted Veggies to Make Your Drool:
Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts ~ Kalyn’s Kitchen
Roasted Broccoli and Asparagus Salad ~ Love and Olive Oil
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan ~ Kalyn’s Kitchen
Roasted Broccoli with Hippie Sauce ~ Dishing Up the Dirt
- 1 lb. broccoli, trimmed and cut into bite-sized flowerets
- 1 lb. cauliflower, trimmed and cut into bite-sized flowerets
- 1 small red onion, peeled, cut in half lengthwise, then cut into slivers (optional)
- 3 T olive oil
- 1 T minced garlic (we used minced garlic from a jar)
- 1 T curry powder of your choice
- salt to taste
- 2 cut limes to pass at the table (optional)
- Preheat the oven to 325F/170C.
- Spray a large baking sheet with non-stick spray.
- Trim broccoli and cauliflower, cutting into bite-sized flowerets and reserving the stems for another use if desired.
- Peel the onion and cut into slivers.
- Put the vegetables into a large plastic bowl and drizzle with the olive oil.
- Then sprinkle over the minced garlic, curry powder, and salt, and toss vegetables until they’re all coated with oil and seasonings.
- Spread out on baking sheet. (Mine was a bit crowded; use two baking sheets if needed.)
- Roast vegetables for an hour, or slightly longer, turning them every 20-25 minutes.
- I would start checking after about an hour and remove from the oven when they’ve reached your preferred level of doneness. We cooked them an hour and ten minutes, for broccoli and cauliflower that still had a tiny bit of bite left.
- Serve hot, with piece of lime to squeeze on at the table if desired.
Recipe adapted slightly from Fine Cooking Roasting; I couldn’t find the recipe or publication online.
Amount Per Serving: Calories: 120Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 43mgCarbohydrates: 9gFiber: 4.4gSugar: 3.1gProtein: 3.3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Slow Roasted Broccoli and Cauliflower with Curry is completely low-carb and gluten-free and is suitable for any phase of the original South Beach Diet. It’s also dairy-free, vegan, Paleo, and Whole 30 so you can serve it to anyone as long as they like these flavors!
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.