Curried Roasted Broccoflower

Curried Roasted Broccoflower Florets

My usual approach to unused vegetables in the fridge is to move them around the shelves for a few weeks and then dump them into the compost. Well, I am proud to say that I finally managed to break that habit! (Sorry compost, less food for you from now on). When I found some stray broccoflower florets hanging around the other day I promptly turned them into these cute little vegetarian snacks. It wasn’t even difficult, I just briefly marinated them in a mix of oil, curry powder and salt and pepper and then roasted them on a baking sheet until they were nice and tender on the inside and crunchy on the outside. Yum!

(A quick side note: If you’ve been following this blog for a while you know that I have so far posted series of recipes that each focused on one particular spice. I’ve decided to retire this concept and from now on I’ll be posting individual recipes. All recipes will still focus on spices, of course, they just won’t hang together in series any more, that’s all. :-)).

Curried Roasted Broccoflower
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer/Snack
Serves: 2
Ingredients:
  • ½ head broccoflower
  • 2 tablespoons vegetable oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ teaspoon curry powder
Instructions:
  1. Heat the oven to 400 degrees F.
  2. Cut the broccoflower into bite-sized florets.
  3. Whisk oil, salt, pepper and curry powder together in a bowl.
  4. Toss the florets in the marinade until well coated.
  5. Distribute the florets on a baking sheet in a single layer.
  6. Roast the florets until tender (about 20 minutes total, 10 minutes on each side).
  7. Take the florets out and spread them on a paper towel to remove any excess oil.

Curried-Roasted-Broccoflower

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2 comments

    • Nicole B. says:

      Thanks for stopping by, Pang! Yeah, these little guys are super-quick, easy and require just a few everyday ingredients.

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