This warmly spiced roasted cauliflower brings a beautiful mix of fall comfort and bright, lively flavor. The curry spices deepen as the cauliflower caramelizes in the oven, while a fresh chutney-inspired crumble adds just the right touch of sweetness, crunch, and lift. It’s simple enough for weeknights yet special enough for a holiday table—an easy way to bring color, warmth, and nourishment to any autumn meal.
Ingredients
Cauliflower
1 large heads
cauliflower
cut into florets
3 tablespoons
extra virgin olive oil
1½ teaspoons
curry powder
½ teaspoons
turmeric powder
½ teaspoons
ground coriander
½ teaspoons
garlic powder
¼ teaspoons
sea salt
Chutney Crumble
⅓ cups
raw almonds
4 large
medjool dates
pitted
¼ cups
cilantro
finely chopped
2 tablespoons
minced
red onions
2 teaspoons
lime zest
