Curry Roasted Cauliflower and Yukons at foodious.com

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Curry Roasted Cauliflower and Yukons

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40 minutes

4 servings

Adjust servings

dairy-free

gluten-free

kid friendly

has meat

has pasta

has seafood

mediterranean

vegan

vegetarian

pescatarian

paleo

(?)

Not paleo due to:

brown rice flour

This recipe has no customizations.

Nutrition to Note

This recipe has Fiber as 52.2% (as a percentage of RDA).

You may need to take this into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 0.6% of RDA
• Calories: 20.6% of RDA
• Carbs: 26.2% of RDA
• Fat (total lipid): 12.9% of RDA
• Fiber: 52.2% of RDA
• Fructose: 5.7% of RDA
• Protein: 18.1% of RDA
• Sodium: 38.3% of RDA
• Sugar: 38.4% of RDA

• Vitamin A (IU): 36.1% of RDA
• Vitamin B6: 48.3% of RDA
• Vitamin C: 50.1% of RDA
• Iron: 1.3% of RDA
• Magnesium: 32.6% of RDA
• Manganese: 336% of RDA
• Niacin: 33.1% of RDA
• Potassium: 42.7% of RDA
• Zinc: 19.1% of RDA

If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

72.0

Calories

411

Fiber

14.6

Iron

0.242

Protein

20.3

Sodium

517

Sugars

12.0

Fat (total lipid)

7.87

MAIN RECIPE INGREDIENTS

Amount

Measure

Adjust

Ingredient

tsp

curry powder

whole

yukon gold potatoes

medium size, cut into wedges.

head

cauliflower

cut into large florets.

1/2

tsp

salt

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INGREDIENTS FOR: DILL AVOCADO DIP

Amount

Measure

Ingredient

bunch

dill (fresh)

bunch

parsley (fresh)

whole

cucumber (fresh)

seedless, cut into large chunks.

whole

avocado

large, ripe.

1/4

tsp

salt

tsp

lemon juice

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INGREDIENTS FOR: BAKED CURRY SAMOSA CAKES

Amount

Measure

Ingredient

cups

yukon gold potatoes

about 3 potatoes, cut into large pieces.

cups

cauliflower

florets and stalk, cut into large pieces.

can

chickpea

drained and rinsed.

tbsp

curry powder

1/4

cups

dried apricots

1/4

cups

brown rice flour

1/2

tsp

salt

1/2

cups

peas (frozen)

tbsp

cilantro (fresh)

fresh, chopped.

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PREPARATION

Preheat your oven and a large baking pan to 425 F.

PREPPING POTATOES AND CAULIFLOWER

Cut the potatoes into wedges and cut the cauliflower into large florets.

Combine potatoes and cauliflower with curry and salt. Toss well until evenly coated.

ROASTING THE VEGGIES

Carefully remove your preheated baking pan, and spread into a single layer.

Roast at 425 for 20-25 minutes. Stir every 8-10 minutes.

Veggies are ready when potatoes are knife-tender. Remove from oven.

DEPENDENT RECIPES:

Dill Avocado Dip

This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.

Baked Curry Samosa Cakes

This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.

NOTES, TIPS, TRICKS, HINTS, ETC:

Serve with Dill Avocado Dip, Baked Curry Samosa Cakes, or any other favorite veggie burgers.

Preheating your baking sheet will help brown the cauliflower and potatoes when you start to roast them.

Cauliflower and potatoes are nice to use in this recipe because they have a neutral flavor, allowing you to really taste the curry flavor (and color!) For more flavor, you can try parsnips, celery root, carrots, or butternut squash.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 411

Protein 20.3 g

Carbohydrates 72.0 g

Iron 0.24 mg

Fiber 14.6 g

Calcium 5.86 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.