Roasted Curried Cauliflower

Side DishLow CarbPaleoVegan

BEST roasted cauliflower is Roasted Curried Cauliflower! With onions, garlic, curry spices. Quick, EASY, healthy!

Photography Credit: Elise Bauer

Years ago, the way most people I knew prepared cauliflower was to steam it or boil it, and serve it with a little butter. Then came the discovery of the magic that happens when you roast cauliflower.

That simple, plain, sometimes soggy (if boiled) white vegetable that we ate because we were supposed to, now became something crunchy and nutty and crazy good that we fought over to finish.

The only thing better than roasted cauliflower? Curry roasted cauliflower. Cauliflower with curry is one of those magical pairings, a classic in Indian cuisine, and for a good reason. The combo tastes fantastic.

It’s easy to make. Toss florets with olive oil mixed with curry spices and lemon juice, spread them out in a large sheet pan, and roast in a hot oven until happily browned.

In this recipe we are using regular yellow curry powder, and supplementing it with a little ground cinnamon. And we are adding garlic and sliced onions to the mix. The onions especially add a sweet balance to the curry and cauliflower.

Roasted Curried Cauliflower Recipe

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  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4 to 6

If you don't have yellow curry powder, you can substitute with a mix of ground cumin, ground turmeric, ground ginger, and ground coriander. The turmeric is what gives yellow curry powder its yellow color. Watch out, it stains!

Ingredients

  • 1 large (or 2 small) head(s) cauliflower, cored, broken into large-ish florets, florets sliced into 1/2-inch slices
  • 1/2 onion, peeled, thickly sliced, root to tip
  • 4 cloves garlic, sliced
  • 2 Tbsp lemon juice
  • 1/3 cup (80 ml) olive oil
  • 1 1/2 teaspoons yellow curry powder
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Method

1 Preheat oven, line baking pan with foil: Pre-heat oven to 425°F (220°C) with a rack on the top third of the oven. Line a large rimmed baking with foil.

2 Whisk together garlic, lemon juice, oil, curry, cinnamon, salt: Put the garlic, lemon juice, olive oil, curry powder, cinnamon, salt, and pepper in a large bowl. Whisk vigorously until well combined.

3 Coat floret slices with curry mixture:  Add the cauliflower and onion slices to the bowl with the curry and toss to coat. Spread the cauliflower and onion slices on the baking sheet in a single layer.

4 Roast in oven: Roast in oven at 425°F (220°C) for 25 to 30 minutes until well browned. Check halfway through the cooking, and rotate the pan for more even cooking.

Serve immediately or at room temperature.

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Products We Love

Links:

Roasted Cauliflower here on Simply Recipes

Pasta with Roasted Cauliflower here on Simply Recipes

Curried Cauliflower Pizza from Naturally Ella

How to Cut and Core Cauliflower here on Simply Recipes

Curry Roasted Cauliflower

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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24 Comments / Reviews

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Did you make it? Rate it!

  • Debra

    I made this exactly as the recipe stated and it was WONDERFUL!! Thanks for putting together such a great collection of recipes….this is my go to place for simple, delicious recipes

    xxxxxyyyyy

  • Tavia

    I doubled the entire recipe. I used mct oil instead of olive oil. So good. I wish I put more onions in it. The onions with this seasoning was so good.

    xxxxxyyyyy

  • Jenny Jaskot

    JayJay…added some sliced almonds for last 20 minutes of roasting and served with dried cranberries. Yummy!!

    xxxxxyyyyy

  • Terry

    Well, I made it and ate a whole head of cauliflower in one sitting. Made substitutions due to current pantry contents: rice wine vinegar for lemon juice, ginger for garlic, splash of soy sauce. Delicious.

  • Deb

    Excellent and simple recipe! I skipped the olive oil and double the lemon juice and spices. So delicious!

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