Last night Ryan and I made buffalo chicken burgers for dinner and while they were quite tasty, a ridiculously easy side dish of ginger curry roasted cauliflower was the highlight of our meal.
I’ve been making roasted cauliflower with curry powder for ages, but the simple addition of ginger really kicked up the flavor and had me immediately wishing I made a double batch. The cauliflower disappeared in a flash!
Ginger Curry Roasted Cauliflower
Makes four side-dish servings
- 1 head cauliflower, trimmed and cut into florets
- 1 tablespoon olive oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon curry powder
- 1/4 teaspoon garlic salt
- Preheat oven to 375 degrees
- Toss everything together in a bowl and pour onto a baking sheet sprayed with cooking spray
- Roast in the oven for 25 – 30 minutes
Though the head of cauliflower I chopped up wasn’t too big, Ryan and I had no problem polishing off the entire thing between the two of us. We loved this dish and were really hungry, but I’d say that under normal circumstances the recipe would likely yield four side-dish servings.
This morning I awoke in a pancake mood!
I made a batch of almond butter pancakes topped with shaved coconut and a bit of syrup.
Plus some extra-foamy coffee on the side!
A little extra foam makes a normal cup of coffee feel extra special. It’s the little things!