Curry Roasted Cauliflower

  • Ready in: 20 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 73
Curry Roasted Cauliflower


  • 1 head cauliflower cut in bite sized pieces
  • 2 tbsp rice bran oil
  • 1 tbsp lemon juice
  • 1 tbsp curry powder


  1. Preheat the oven to 230oC.
    Place all ingredients, including,
    SIDS CRAZY LEMON, in big bowl and toss to coat evenly. Spread the cauliflower evenly on a baking sheet and bake for 20 minutes.

    History: Dishes of highly spiced meat are thought to have originated in pre-historic times among the inhabitants of the Indus Valley Civilization.Archaeological evidence dating to 2600 BC from Mohenjo-daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin and tamarind pods with which they flavoured food. Such dishes are also recorded during the Vedic Period of Indian history, roughly 1700 to 500 BC. Spiced dishes in the Indian style were apparently carried eastward to Burma, Thailand and China by Buddhist monks in the 7th century then carried southwards to Indonesia, The Philippines and elsewhere by coastal traders at about the same time. The establishment of the Mughal Empire, beginning in the early 16th century, transformed much of older Indian cuisine, especially in the north. Another influence was the establishment of the Portuguese trading centre in Goa in 1510, resulting in the first introduction of the chilli pepper to India, as a byproduct of the Columbian Exchange. From the mid-19th century, curry has been increasingly popular in Great Britain. During the 19th century, curry was also carried to the Caribbean by Indian indentured workers in the British sugar industry. Since the mid-20th century, curries of many national styles have become popular far from their origins and increasingly become part of international fusion cuisine.