Malibu Cooking Program Day 7 of 15: Roasted Chili-Curry Cauliflower

Time to Prepare: 50 minutes (10 minutes active)


1 tbsp. curry powder

1 tbsp. garlic powder

1 tbsp. chili powder

2 cups of cauliflower florets

½ cup olive oil

1 1/2  tsp. kosher salt

1/2 tsp. pepper

cilantro, for garnish


Preheat the oven to 425 degrees.

Cut cauliflower head into bite-sized florets. Clean and cut the stalks off of the cauliflower heads. It helps to cut each floret in half, splitting it from top to bottom.

Place all of the florets into a large mixing bowl and drizzle in the olive oil, then sprinkle in the seasonings. Toss the florets to ensure they all have an even coat and are covered in the oil. Once each floret is shining from the oil, sprinkle in salt, pepper, and the curry and chili powders. Toss the bowl often while adding in the spices to ensure each floret becomes evenly coated in the seasonings.

Take the coated florets out of the bowl and lay them flat on a greased baking sheet or non-stick baking mat. Pour any leftover oil and seasonings from the bowl out onto the florets.

Place the tray in the oven and bake until the middles soften and edges begin to brown and caramelize --about 40 minutes. To ensure a crisp exterior, flip the cauliflower at the halfway mark of baking.

Finely chop the cilantro and generously sprinkle on top after baking. Serve this spicy dish hot from the oven or at room temperature after they have cooled.