Curry Roasted Cauliflower

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Title Permalink Post

Save

I love roasting cauliflower. It brings out the sweet flavor and helps soften it nicely whilst also giving the edges a crispy texture.

Today’s recipe is vegan, gluten-free, Mediterranean diet friendly and the perfect way to get your veggies in.

When you coat the cauliflower with the olive oil, curry and red pepper it creates a warm, spicy flavor that really packs a punch and gives it that rich yellow color.

When you are done roasting the cauliflower garnish with a lot of freshly chopped cilantro.  

There is something so right about warm curry flavors paired with fresh cilantro.

While Curry Roasted Cauliflower makes a great side dish you can also add this to a stir fry or pair it with grilled chicken over a bed of rice, quinoa or couscous.

If you enjoy the flavor of roasted cauliflower, here are some recipes you will also enjoy, try my Za’atar Roasted Cauliflower, Roasted Parmesan Garlic Cauliflower, or Roasted Buffalo Cauliflower, Turmeric Roasted Cauliflower.

Why You’ll Love This Cauliflower Curry Recipe

• Easy Preparation: Hands on prep time is minimal, only 10 minutes. Then you can place the cauliflower into the oven to roast, while you get on with preparing the rest of the meal.
• Flavor Packed: Roasting any vegetable will bring out it’s natural sweetness, but with some olive oil and a few simple spices you can really elevate the flavor of the cauliflower.
• Healthy and Nutritious: This is a healthy veggie side as Cauliflower is low in calories, but high in fiber, folate, potassium and a whole range of vitamins, including B, C and K.

Ingredients You’ll Need

• Cauliflower: I use 1 large head cauliflower, cut into 1 inch florets which will serve 4 as a side dish.
• Oil: For the best nutty flavor I mix the spices with extra virgin olive oil. You also could use avocado oil.
• Garlic: I use freshly minced garlic cloves for flavor, you could use garlic puree or frozen garlic in a pinch.
• Spices: I flavor the olive oil with curry powder, cayenne pepper and some crushed red pepper flakes.
• Fresh Herbs: I like to garnish the cauliflower with some freshly chopped cilantro, you could also use fresh parsley or dill.

For exact ingredient amounts and instructions, see the full recipe card below.

Recipe Variations

This recipe is versatile and easy to adapt if needed:

• Cauliflower: Swap regular cauliflower for a head of Romanesco broccoli.
• Spiced: Feel free to swap any of the spices when seasoning the cauliflower, try sweet or smoked paprika, cumin, coriander, turmeric, garlic or onion powder, za’atar, sumac or chili powder.
• Fresh Herbs: I garnish the dish with freshly chopped cilantro, but you could swap this for parsley or dill.
• Citrus: Freshen up the cauliflower with a squeeze of lemon juice or lime juice.
• Nuts: Scatter over some nuts like cashews, almonds or pistachios just before serving.
• Seeds: Some toasted seeds like sunflower or pumpkin seeds, would also add great crunch and texture.

How to Make Curry Roasted Cauliflower

Step 1: Prepare Cauliflower: Preheat the oven to 400 degrees F. In a large mixing bowl break the cauliflower into small florets and set aside.

Step 2: Mix Cauliflower with Spices: In a small mixing bowl toss the olive oil, garlic, curry powder, cayenne red pepper, crushed red pepper and salt and pepper and whisk together.

Pour the olive oil mixture over the cauliflower and use tongs to stir until all of the cauliflower is coated.

Step 4: Roast the Cauliflower: Spread the cauliflower on a baking sheet and roast in the oven for 30-35 minutes or until the cauliflower is tender flipping halfway through.

Remove from the oven and garnish with fresh chopped cilantro.

Expert Tips for Curry Roasted Cauliflower

• For an even cook, break the head of cauliflower into even sized florets so that they cook at the same time.
• Give the cauliflower a really good mix in the oil and spice blend to ensure each floret is completely covered.
• Don’t overcrowd the baking pan, allow space between each floret of cauliflower for the air to circulate. This ensures the cauliflower roasts rather than steams.

Serving Tips

Roasted cauliflower is really versatile side dish, or snack option, and can be served in a variety of different ways.

• Grilled Meats: This easy side dish pairs really well with grilled meats or seafood, ideal when you have the grill on. Try it with my Tandoori Grilled Chicken, Lemon Garlic Butter Grilled Ribeye, Grilled Chicken Wings, or Mediterranean Grilled Shrimp.
• Curries: Curry roasted cauliflower is a go to recipe when I’m serving spicy dishes like my Coconut Fish Curry, Curried Meatballs, or Easy Lamb Curry.
• Meat Free: For meat free dining try it with my Eggplant Curry, Curried Chickpeas or Pumpkin Curry.
• Dipping Sauce: Cauliflower also works really well as a snack with your favorite dipping sauce. Hot sauce is a great option or try my tahini yogurt dressing, a tahini sauce, or dill sauce.

Storage Tips

Once cooked and cooled, store leftover cauliflower in an airtight container in the fridge for 2-3 days. To reheat leftovers place in a warm oven, or your air fryer, for 10-15 minutes to crisp up again.

This is a dish that is best served fresh so I don’t recommend freezing as you will loose the crispy texture during the freezing and defrosting process.

Leftover Ideas

• Salad: Add the cauliflower florets to salads for an easy lunch the next day. Add it to my Grilled Chicken Greek Salad.
• Bowls: Try adding it to a grain bowl like this Chicken Shawarma Bowl.
• Platters: Ideal for adding to your favourite meat or vegetable platters. Great to dip in this Hummus Platter.
• Meal Prep: Ideal for meal prep for easy lunches and dinners through the week.