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Curried Cauliflower with Cranberries // Choosing Raw
5 from 3 votes

Curried Cauliflower & Cranberries

Author - Gena Hamshaw
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yields: 4 servings

Ingredients

  • 1 head cauliflower (medium or large)
  • 3/4 cup fresh cranberries
  • 2 cloves garlic, minced
  • 1 tablespoon mild curry powder
  • 1 tablespoon maple syrup (or agave syrup)
  • 2 tablespoons avocado oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper (to taste)

Instructions

  • Preheat oven to 400F. Line a baking sheet with foil or parchment.
  • Cut and core your head of cauliflower. Separate the florets and break them into 2-inch pieces.
  • Place the cauliflower florets into a large mixing bowl. Add the cranberries, garlic, curry powder, maple syrup, and avocado oil. Coat all of the ingredients well with your hands. Transfer the florets to the prepared baking sheet.
  • Transfer the cauliflower and cranberries to the oven. Roast for 25-35 minutes, or until the cauliflower florets are tender and lightly crisping at the edges, flipping once halfway through. Serve or store.