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This is one of the first roasted vegetables that became a staple in our house as we were all losing weight.  It could NOT be more simple or satisfying.

The measurements for spices here are adjustable depending on how large your head of cauliflower is…. You just want the whole tray to look well seasoned.


1 head cauliflower, florets broken into smallish pieces, stems chopped as well

1 T. Curry Powder

1 t. salt

1/2 t. cayenne pepper, black pepper or crushed red pepper flakes (to taste)

Preheat oven to 425.

Toss cauliflower onto baking sheet and spray with cooking oil.

Add seasonings and toss again to coat. Roast for 25-30 minutes until all pieces are tender and some are singed at the edges.


If you have leftover curried cauliflower and a bit of leftover chicken, whip up a batch of Curried Cauliflower and Chicken Salad.

You can eat it on Wasa Bread along with a salad, or make into sandwiches using Low Glycemic Ezekiel Raisin bread.

You can also turn it into the quickest soup by sauteing a little onion and garlic in a saucepan, adding some chicken broth and the curried cauliflower and cooking it on medium heat until all the veg are tender. Then just puree it with your stick blender, in the pot, and you’re done.

Also, anytime you’re making Chicken Cauliflower Enchiladas and have leftover curried cauliflower you need to finish off, toss any leftovers in there as well. Waste not!



About Lisa McRee

After 25 years as a local and network anchor, Lisa was just another American mother struggling, and failing, to lose weight. Finally, she cracked the code, and lost 30 pounds, quickly and for good, by doing what she loves: reporting, cooking and eating! The Skinny is the inside story on how she did it, and how you can, too!
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