curried cauliflower & carrots

This recipe is based on the curried cauliflower at AOC. After working at AOC, I started a lunch program at a local charter school and wanted to put dal and curried cauliflower and carrots on the menu. I knew we would have to introduce curry in cooking class to familiarize the kids with new flavors before serving it to them in the lunchroom. It was a hit. The first time we served the dal, three kids asked for the seconds of “the best-mashed potatoes I’ve ever had.” I get that these kids must not like mashed potatoes, but I took it as a big win nonetheless. 


1 head cauliflower

3 carrots

1 small yellow onion

1 teaspoon curry powder

2 teaspoon paprika 

½  teaspoon ground cumin

½ tsp salt

Black pepper

1 -2 Tbs neutral oil

1-2 Tablespoons unsalted butter, melted

1 tsp honey

2 teaspoons apple cider vinegar

1-inch nub of ginger

1 small clove garlic

Preheat the oven to 425°.

Cut the cauliflower into florets, slice the carrots on a thick bias, peel, and cut onions into 6-8 wedges. Place vegetables in a large bowl. 

Make your curry slurry by combining all the remaining ingredients in a blender and process until smooth. Add the slurry to the bowl of vegetables and toss to coat. 

Transfer vegetables to a baking sheet, making sure they are in a single layer and not too crowded. If they are too crowded, they will steam and not caramelize. Roast for 30 minutes, stirring once or twice while cooking. Roast until vegetables are tender, caramelized, and a bit shriveled. 

Top with chopped cilantro to serve.