Curry-Garlic Roasted Cauliflower

Foundations Referenced

• → Curry Spice Blend
• → Garlic-Herb Butter

Ingredients

• 1 large head cauliflower, cut into florets
• 3 tbsp olive oil
• 2 tbsp curry spice blend (→ foundation)
• 4 garlic cloves, thinly sliced
• Salt, pepper
• 2 tbsp garlic-herb compound butter (→ foundation)
• Squeeze of lemon juice
• 2 tbsp chopped cilantro
• 2 tbsp toasted sliced almonds

Method

1. Preheat oven to 425°F. Line a sheet pan with parchment.

2. Season: Toss cauliflower florets with olive oil, curry spice blend, sliced garlic, salt, and pepper. Spread in a single layer — crowding steams instead of roasts.

3. Roast: 25–30 min, tossing once halfway, until deeply golden and tender with charred edges.

4. Finish: Transfer to serving dish. Top with slices of garlic-herb compound butter (it melts into a quick sauce). Squeeze lemon over top. Garnish with cilantro and almonds.

What You're Learning

• High-heat roasting for Maillard browning on vegetables
• Why single-layer spacing matters (steam vs. roast)
• Using a pre-made spice blend for efficiency
• Compound butter as an instant finishing sauce
• Balancing richness (butter) with acid (lemon) and freshness (cilantro)