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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
g
Calories
411
 
Fiber
14.6
g
Iron
0.242
mg
Protein
20.3
g
Sodium
517
mg
Sugars
12.0
g
Fat (total lipid)
7.87
g
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Adjust
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
 
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Recipe Short Name:
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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.
 
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Recipe Short Name:
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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.
 
 
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.
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