Curried Cauliflower and Carrots

  • Yield : 4 to 6 servings
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m
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  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • Kosher salt and freshly ground pepper
  • 1/3 cup olive oil, plus more for topping
  • 1 medium head cauliflower, cut into florets
  • 2 carrots, peeled and cut into 1-inch chunks
  • 1 red onion, cut into eighths
  • 1 tablespoon finely chopped fresh flat-leaf parsley


Step 1

Preheat the oven to 425 degrees F.

Step 2

Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.

Step 3

Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.

Step 4

Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.

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