A friend recently posted a baked cauliflower dish on their facebook page and I was tagged by another friend indicating they like to make this with a mix of Pumpkin Pie Spice and Curry Powder.  I was inspired and decided  to cook it immediately  This is a .super easy and very healthy dish that sure pleases one and all.  From the time I left the Pinch workshop to plating was less than two hours, ,making this is a perfect weeknight dish.  You could easily change the spices you use, but I urge you to try this dish in all it’s fall flavored glory.  One note, the original post called for panko breadcrumbs, which I didn’t have, so I  used all purpose flour.  I believe panko would make it a little crispier and I will be using panko next time.

Baked Pumpkin Curry Cauliflower

 

This is a tasty, super simple, and healthy side dish.  A perfect compliment to any fall dinner.

  • 1 egg (beaten)
  • 1-2 tbsp yogurt (optional)
  • 1 tsp pumpkin pie spice
  • 1 tbsp curry powder
  • 1 head cauliflower (cut into pieces)
  • 4 tbsp flour or panko
  • 1 tsp salt (optional)
  1. preheat the oven to 425F
  2. Cut up the cauliflower into bite size pieces and set aside
  3. Beat the egg, add yogurt if you are using it and beat together with a whisk
  4. Add the pumpkin pies spice and curry powder to the egg mixture and mix to combine
  5. toss the cauliflower into the mixture and coat evenly
  6. sprinkle with flour or panko again making sure to coat evenly
  7. spread on a lightly greased cookie sheet
  8. bake for 30-35 minutes until crispy and browned
  9. I made an optional curry yogurt sauce for serving.  4 tbsp of yogurt, 1 tsp honey, 1 12 tsp of curry powder.  This is optional but was quite good.  Served with tandoori chicken and spinach this plate was well under 500 calories.

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