Cauliflower offers impressive amounts of vitamin C, vitamin K and beta-carotene, and it’s easily roasted in this delicious, Indian-spice-inspired dish. This side dish goes with just about anything from fish to shrimp to chicken, or simply serve a larger portion as the main event tonight!
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1 ½ pounds plum tomatoes, quartered
2 cloves garlic, peeled and smashed
2 tablespoons extra virgin olive oil, divided
¼ teaspoon (2 pinches) kosher salt
1 head cauliflower
1 teaspoon curry powder
¼ cup sliced almonds
¼ cup fresh cilantro, chopped
- Heat the oven to 400°F.
- On a rimmed sheet pan, toss together the tomatoes, garlic, 1 tablespoon of oil, and one pinch of salt. Spread into a single layer.
- Remove the cauliflower’s outer leaves, and quarter it through its core. Nestle the wedges into the tomatoes. Drizzle the wedges with the remaining oil and rub well to coat. Sprinkle with curry and remaining salt. Roast until the wedges are tender and can be easily pierced with a paring knife, 50 to 55 minutes.
- Cook the almonds in a small dry skillet over medium heat for 3-5 minutes, tossing often, until golden brown and fragrant.
- Divide the cauliflower wedges and tomatoes among 4 plates, sprinkle with the almonds and cilantro, and serve.
Makes 4 servings
Each serving has:
Total fat 11g
Saturated fat 1.3g
Dietary fiber 5.6g
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness