Please don’t let the word “curry” deter you from reading further.
Admittedly, a “curried cauliflower” recipe didn’t initially catch my motherly eye either. When you have kids, the blander the recipe the better. At least, that’s what we think! Parents assume little ones fear flavor, so we keep feeding them plain pasta and they continue to ask for it (because that’s all they really know!). Thus the picky eating cycle begins.
Heck, research shows that babies are exposed to flavours through amniotic fluid when they are still in mom’s tummy, so why limit their exposure now! Give your little one a chance to explore different foods AND flavours as much as you can. Worst case scenario: you have more curried cauliflower for yourself. That is, until your kids realize what they are missing.
This traditional Indian spice gives plain ol’ white cauliflower a golden glow and addictive flavor. Most importantly, the curry comes with a nutritional benefit.
- Turmeric is a concentrated source of curcumin, a phytonutrient that has incredible anti-inflammatory properties and has been shown to improve liver function. The added bonus for our kiddos is that turmeric is a source of iron. Just 2 teaspoons of this spice will boost your child’s iron by 1.9 mg (getting them closer to their daily requirement of 7-11 mg).
Daily consumption of Curry Powder is known to boost memory (those who regularly had curry spiced dishes performed better on memory tests).
Roasted Curry Cauliflower
- 1 head of cauliflower, chopped into florets (chop up the stems too!)
- 2-3 Tbsp avocado oil
- 1-2 tbsp curry powder
- 2 tsp cumin powder
- 2-3 garlic cloves
- Few shakes of turmeric
- Few shakes of chili powder (optional)
- Sea salt
- Pre-heat over to 350 degree oven.
- Poor oil into a large mixing bowl.
- Add curry powder, cumin, garlic, turmeric, chili powder and a pinch of sea salt.
- Chop up head of cauliflower and add to oil mixture. Mix until coated.
- Spread cauliflower evenly into a baking dish or cookie sheet and bake for 40-45 minutes.