My first encounter with cauliflower came at an early age. I recall spotting the brain-like white vegetable at a friend’s house and thinking it was the strangest broccoli I’d ever seen. An adult encouraged me to take a bite, and the bitter chalky flavor of raw cauliflower appalled my seven-year-old taste buds. I immediately decided that cauliflower deserved a spot on my very short “avoid at all costs” food list and never gave it a second chance.

Fast forward about twenty years to a small farmer’s market in the Midwest, where I found myself looking at a mound of freshly picked cauliflower. It resembled a beautiful vegetable bouquet. Attempts to recall the last time I tasted cauliflower drew nothing but a distant memory, so I decided to leave the past behind and see if I could find a redeeming way to eat cauliflower.


Browsing through my trusted list of food bloggers I stumbled across several posts which recommended roasting cauliflower to leave the bitterness behind and allow a nuanced sweetness to shine through. This sounded like a great idea, but just to be safe I decided to throw in a head of broccoli too (you know just in case the cauliflower was inedible). A bowl of freshly made hummus sat on my counter and as I prepped the vegetables inspiration struck. Hmmm…veggies and dip! So I tossed the broccoli and cauliflower with curry powder and placed them in the oven to roast.

Curry Roasted Broccoli and Cauliflower

Once the vegetables had cooked, I squeezed a lemon over the top to brighten things up a bit, and then tentatively took a bite of a cauliflower floret. Sweet, crunchy, savory, spicy it was shockingly delicious! Mr. B joined in the fun and before we knew it we had made an entire meal out of broccoli, cauliflower, and hummus. I was thrilled to find a satisfying way to enjoy cauliflower and a new recipe for those weeknights when I just want something quick, easy and healthy. Now when I am at the farmer’s market I don’t hesitate to fill my bag with cauliflower. Sometimes it is worth giving vegetables a second chance!

Curry Roasted Broccoli and Cauliflower with Hummus

Curry Roasted Broccoli and Cauliflower with Hummus (Printable Recipe)
Inspired by
Closet Cooking and Savour Fare
Serves 4-6 as a Side Dish


1 head of Broccoli, washed and separated into florets
1 head of Cauliflower, washed and separated into florets
4-6 Tablespoons Olive Oil
Garlic Powder
Curry Seasoning

Pre-heat an oven to 400 degrees with a rack in the middle.

Line two large rimmed cookie sheets with foil. Evenly divide the broccoli and cauliflower florets between the two cookie sheets. Drizzle olive oil over the top of the vegetables. Use your hands to toss the vegetables in the oil, making sure all sides are well coated. Generously sprinkle salt, pepper, garlic powder, and curry seasoning over the top of the vegetables. Use your hands to toss again, making sure all sides are coated. Place the cookie sheets in the oven and bake for 20-30 minutes, until the florets have a light golden brown color. Remove sheets from the oven and let cool for 5 minutes. Serve alongside a big bowl of hummus.


1 14oz can Chickpeas, rinsed and drained
4-5 Tablespoons Tahini
5 Tablespoons Water
4 cloves Garlic, minced
1/2 Lemon, juiced
1 teaspoon Salt
1/2 teaspoon Pepper

Olive oil
Smoked paprika (to taste)

Place chickpeas, tahini, water, garlic, lemon juice, salt, and pepper into a food processor. Pulse to combine ingredients and then process until smooth and fluffy. Transfer hummus to a bowl, and drizzle olive oil over the top. Dust with smoked paprika to taste (start small this stuff is strong!). Serve with curry roasted cauliflower and broccoli.

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