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Roasted Spiced Cauliflower
Source: Karen Berman

Piquant cauliflower spiced with cumin, tumeric, and curry powder.

Prep Time: 5 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 144.9
Total Carbs 18.3 g
Dietary Fiber 7.1 g
Sugars 9.5 g
Total Fat 7.6 g
Saturated Fat 0.6 g
Unsaturated Fat 2.1 g
Potassium 733.3 mg
Protein 4.8 g
Sodium 356.2 mg
Dietary Exchanges
1 1/2 Fat , 3 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 tbsp  canola oil
0 3/4 tsp  ground cumin
0 1/2 tsp  tumeric, ground
0 1/2 tsp  curry powder
4 cup  fresh cauliflower
1 each  medium onions
1 tbsp  fresh lemon juice
0 1/4 cup  tap water
0 1/4 tsp  salt
0.125 tsp  black pepper
1 tsp  fresh cilantro
  1. Preheat oven to 350 ĚŠ F. Spray an ovenproof skillet with cooking spray, add 2 teaspoons oil and tilt pan to coat. Add cumin, turmeric, and curry powder and heat over medium-high heat, 30 seconds.
  2. Reduce heat to medium-low. Add remaining oil and onion and stir gently to coat. Cook, stirring frequently, 5 minutes, or until onion softens. If pan becomes too dry, spray with little more cooking oil spray.
  3. Mix water, lemon juice, salt, and pepper. Add cauliflower to pan and stir gently to coat. Add lemon juice mixture and stir to combine. Cover, place pan in oven and roast about 25 minutes, or until cauliflower is softens.

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