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Roasted Cauliflower with Curry Sauce

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Total Time (hours)
1.1
Difficulty
1
Servings
4
Ingredients
13
Total Prep Time: 10 minutes
Calories Per Serving: 540
Nutrients

Nutrition Facts

468g

Amount per serving
Calories 540 Calories from fat: 60
% Daily Value*
Fat 7 g 11 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 1.5 g %
Monounsaturated Fat 3.5 g %
Cholesterol 0 mg 0 %
Sodium 540 mg 23 %
Potassium 1260 mg 36 %
Carbohydrate 108 g 36 %
Fiber 12 g 48 %
Sugars 14 g
Protein 16 g
Vitamin A 30 %
Vitamin C 150 %
Calcium 15 %
Iron 30 %
Vitamin E 10 %
Vitamin K 45 %
Thiamin 45 %
Riboflavin 15 %
Niacin 35 %
Vitamin B6 50 %
Folate 35 %
Pantothenic Acid 30 %
Phosphorus 40 %
Magnesium 50 %
Zinc 20 %
Selenium 35 %
Copper 30 %
Manganese 210 %
Molybdenum 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

A spicy and healthy side dish!

Ingredients

  • 1 head DOLE® Cauliflower cut into florets (about 4 cups) 
  • 3 cloves garlic, minced 
  • 3 teaspoons olive oil 
  • 1/2 teaspoon salt 
  • 1/2 cup finely chopped DOLE Onion 
  • 1 teaspoon grated fresh ginger 
  • 1/2 DOLE Apple, chopped (about 3/4 cup) 
  • 1 tablespoon Madras curry powder 
  • 2 cups crushed tomatoes 
  • 1/4 cup raisins 
  • 1/4 cup fat-free Greek yogurt 
  • 2 cups quick-cooking brown rice 
  • 1 cup frozen peas 
  • 2 tablespoons fresh DOLE Cilantro, chopped (optional)

Directions

  1. Preheat oven to 400°F.
  2. Place the cauliflower and 2 cloves of the garlic in the center of a rimmed baking sheet. Drizzle with 2 teaspoons of the olive oil, add the salt and toss well to coat. Scatter florets evenly over baking sheet and roast for 45 minutes, tossing every 15 minutes, until evenly browned.
  3. Meanwhile, warm the remaining teaspoon of olive oil in a saucepan over medium-high heat. Add the onion and cook for 3 to 5 minutes until soft. Then add remaining clove of garlic, ginger and apple. Cook for 2 minutes longer, stirring occasionally, until the apple begins to soften. Add curry powder and cook for 1 minute longer until fragrant. Add the tomatoes and raisins. Reduce heat to low and simmer while cauliflower is roasting.

  4. While the curry sauce simmers, prepare the rice according to package instructions. Fluff the rice and add the peas. Whisk the yogurt into the curry sauce just before serving. Serve cauliflower on a bed of rice topped with curry sauce and cilantro. (optional)
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Roasted Cauliflower with Curry Sauce A spicy and healthy side dish! Prep Time: Cook time: Serves: 4
Nutrition facts: 540 Calories, 7 grams fat
Ingredients: 1 head DOLE® Cauliflower cut into florets (about 4 cups) , 3 cloves garlic, minced , 3 teaspoons olive oil , 1/2 teaspoon salt , 1/2 cup finely chopped DOLE Onion , 1 teaspoon grated fresh ginger , 1/2 DOLE Apple, chopped (about 3/4 cup) , 1 tablespoon Madras curry powder , 2 cups crushed tomatoes , 1/4 cup raisins , 1/4 cup fat-free Greek yogurt , 2 cups quick-cooking brown rice , 1 cup frozen peas , 2 tablespoons fresh DOLE Cilantro, chopped (optional), Directions:Preheat oven to 400°F.Place the cauliflower and 2 cloves of the garlic in the center of a rimmed baking sheet. Drizzle with 2 teaspoons of the olive oil, add the salt and toss well to coat. Scatter florets evenly over baking sheet and roast for 45 minutes, tossing every 15 minutes, until evenly browned.

Meanwhile, warm the remaining teaspoon of olive oil in a saucepan over medium-high heat. Add the onion and cook for 3 to 5 minutes until soft. Then add remaining clove of garlic, ginger and apple. Cook for 2 minutes longer, stirring occasionally, until the apple begins to soften. Add curry powder and cook for 1 minute longer until fragrant. Add the tomatoes and raisins. Reduce heat to low and simmer while cauliflower is roasting.

While the curry sauce simmers, prepare the rice according to package instructions. Fluff the rice and add the peas. Whisk the yogurt into the curry sauce just before serving. Serve cauliflower on a bed of rice topped with curry sauce and cilantro. (optional)