Steps to Prepare Chickpea Tomato Curry Vegan

Vegan Roasted Curry Cauliflower

Add in garlic, ginger, tomato puree, curry powder, cumin, coriander and garam masala and fry for a couple.

Recipe Summary Vegan Roasted Curry Cauliflower

Delicious way to eat roasted cauliflower. I prefer to use all organic ingredients. Enjoy hot as a side dish or atop rice bowls or soups.

Ingredients | Chickpea Tomato Curry Vegan

4 tablespoons extra-virgin olive oil, or more as needed

2 tablespoons lemon juice

4 teaspoons curry powder

2 teaspoons fine sea salt

½ teaspoon cayenne pepper

½ teaspoon garam masala

3 pounds cauliflower

Directions

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Wash and pat Cauliflower dry. Remove tough core and break (or cut) the florets into bit sized pieces. Set aside.

Combine olive oil, lemon juice, curry powder, salt, cayenne, and garam masala in a large bowl; mix into a paste. Add cauliflower and gently mix with a spoon to evenly coat with the spice paste. Transfer cauliflower to the prepared baking sheet and spread out in one layer.

Roast in the preheated oven until cauliflower begins to caramelize, 20 to 25 minutes.

Feel free to substitute ghee for the olive oil, though the dish is no longer vegan if you do.

Info | Chickpea Tomato Curry Vegan

prep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Vegan Roasted Curry Cauliflower

Fruits and Vegetables, Vegetables, Cauliflower, Roasted,