Roasted Curry Cauliflower and Garlic Kale Raab

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Roasting vegetables might be one of my favorite way to prepare almost any veggie. It’s also fairly simple and doesn’t take much time. After harvesting kale raab (pre-flower, nearly bolted part of kale) and having several heads of cauliflower that were in desperate need of being used before they became compost, I put these two side dishes together. They are not unique, but they are flavorful, simple, and can be tweaked for the flavor you are looking for. Roasted vegetables always make a great, quick side dish!

roasted curry cauliflower

Ingredients

  • 1 head of cauliflower

  • 2 tbsp olive oil

  • 1 tbsp curry powder

  • 1 tsp garlic powder

  • 1/2 tsp salt

Directions

  • Preheat the oven to broil

  • Cut the cauliflower into small florets (pieces)

  • Toss the cauliflower florets in the olive oil

  • Mix the curry powder, garlic powder, and salt together and then toss in with the florets, keep tossing to cover the florets as fully as possible

  • Place the seasoned florets on a baking sheet

  • Bake on broil for 12-15 minutes or until tops of of florets brown (I like them crispy so I let them burn a little bit on the tops)

roasted garlic kale raab

Ingredients

  • 1 head or bunch of kale raab

  • 2 tbsp olive oil

  • 1 tsp lemon juice

  • 1 tbsp garlic powder

  • 1/2 tsp salt

Directions

  • Preheat the oven to broil

  • Cut the kale raab to the size of florets (cut off any extra stalks and leaves) or just trim the ends down

  • Toss the kale raab with the olive oil and lemon juice

  • Mix in the garlic powder and salt

  • Place the raab on a baking sheet (add to the cauliflower baking sheet if making at the same time)

  • Bake on broil for 10-12 minutes or until ends get crispy