Wednesday, October 2, 2013

Lemon Curry Roasted Cauliflower and Beets

I recently stumbled upon a new type of artisan food shop specializing in flavored balsamic vinegars and olive oils. They are phenomenal! I made this simple, low fat, gluten and dairy free veggie dish in 30 min. Served in one of my flower bowls with brown rice, it was a perfect autumn evening meal.


Lemon Curry Roasted Cauliflower and Beets


  • 2 tbs olive oil
  • 1 tsp curry powder
  • 1 large clove of fresh garlic (crushed/minced)
  • 1 tbs lemon juice
  • 1 large head of fresh cauliflower
  • 3 fresh beets
  • zest of half a lemon
  • Kosher salt
  • 2 t lemon balsamic vinegar
  • optional garnishes: chopped green onion tops, sesame seeds


  1. Preheat oven to 425 degrees.
  2. Mix together oil, curry, garlic and lemon juice in a large bowl.
  3. Cut florets off cauliflower, and put in bowl.
  4. Cut beets into thin rounds.
  5. Sprinkle in the lemon zest and mix to coat.
  6. Spread the veggies on a cookie sheet. 
  7. Sprinkle with a few generous pinches of Kosher salt.
  8. Place in oven to roast for 25 minutes (turn a couple times during roasting), or until cauliflower is soft and caramelized in spots.
  9. Transfer to bowl, add balsamic vinegar and stir to coat
  10. Top with garnishes as you like

Here is the vinegar and olive oil I used


And the flower bowls, in Autumn glazes




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