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RELATED RECIPES
Baked Curry Samosa Cakes
Herb Cauliflower Yukon Mash
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
pescetarian
paleo
(?)
Not paleo due to:
brown rice flour
This recipe has no customizations.
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Ingredient
 
1
tsp
 
4
whole
medium size, cut into wedges.
 
1
head
cut into large florets.
 
1/2
tsp
 
 
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INGREDIENTS FOR: DILL AVOCADO DIP
Amount
Measure
Ingredient
 
1
bunch
 
1
bunch
 
1
whole
seedless, cut into large chunks.
 
1
whole
large, ripe.
 
1/4
tsp
 
2
tsp
 
 
INGREDIENTS FOR: BAKED CURRY SAMOSA CAKES
Amount
Measure
Ingredient
 
2
cups
about 3 potatoes, cut into large pieces.
 
2
cups
florets and stalk, cut into large pieces.
 
1
can
drained and rinsed.
 
1
tbsp
 
1/4
cups
 
1/4
cups
 
1/2
tsp
 
1/2
cups
 
2
tbsp
fresh, chopped.
 
 
PREPARATION
1.
Preheat your oven and a large baking pan to 425 F.
PREPPING POTATOES AND CAULIFLOWER
2.
Cut the potatoes into wedges and cut the cauliflower into large florets.
3.
Combine potatoes and cauliflower with curry and salt. Toss well until evenly coated.
ROASTING THE VEGGIES
4.
Carefully remove your preheated baking pan, and spread into a single layer.
5.
Roast at 425 for 20-25 minutes. Stir every 8-10 minutes.
6.
Veggies are ready when potatoes are knife-tender. Remove from oven.
DEPENDENT RECIPES:
1.
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.
2.
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:
1.
Serve with Dill Avocado Dip, Baked Curry Samosa Cakes, or any other favorite veggie burgers.
2.
Preheating your baking sheet will help brown the cauliflower and potatoes when you start to roast them.
3.
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.
 
 
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.
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