Directions:
- Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
- Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)
- Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.32 Kcal (1437 kJ) | ||
| Calories from fat | 254.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.3g | 44% | |
|---|---|---|---|
| Sodium | 773.21mg | 32% | |
| Potassium | 979.92mg | 21% | |
| Total Carbs | 18.49g | 6% | |
| Sugars | 7.1g | 28% | |
| Dietary Fiber | 7.14g | 29% | |
| Protein | 6.59g | 13% | |
| Vitamin C | 147.6mg | 246% | |
| Iron | 0.7mg | 4% | |
| Calcium | 85.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 89.89 Kcal (376 kJ) | ||
| Calories from fat | 66.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.41g | 44% | |
|---|---|---|---|
| Sodium | 202.45mg | 32% | |
| Potassium | 256.57mg | 21% | |
| Total Carbs | 4.84g | 6% | |
| Sugars | 1.86g | 28% | |
| Dietary Fiber | 1.87g | 29% | |
| Protein | 1.72g | 13% | |
| Vitamin C | 38.7mg | 246% | |
| Iron | 0.2mg | 4% | |
| Calcium | 22.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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