Roasted Curried Cauliflower

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!

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

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.

curry-roasted-cauliflower-method-1 curry-roasted-cauliflower-method-2

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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Comments

  • Mike

    Curry and cauliflower are perfect together. No onions in the house tonight, but I did add walnuts in the last 10 mins and then once done I added dried, sweetened cranberries. Very good.

    xxxxxyyyyy

  • Chantilly

    Tried it tonight for supper and I really didn’t care for it. Prefer roasted cauliflower with olive oil and steak spice… sorry

  • Joan

    Delicious! I made it according to the recipe and put the curried cauliflower in a salad with baby spinach, chopped up prunes, pepitas, quinoa, cilantro & candied pecans. EVOO, Lemon, salt & pepper for the dressing. All gone!

    xxxxxyyyyy

  • Dan Lidawer

    Terrific – no leftovers. The family happily inhaled!

    Thank you for sharing

    xxxxxyyyyy

  • Twyla

    I loved this! easily made. I added some serrantos out of the garden that were going to get frosted on over night. I’m going to make this healthy side dish many times! Thank you!

    xxxxxyyyyy

  • DebbieM

    This was delicious and will definitely be making it again. Cooked with some green pepper and zucchini which needed to be used and they all played well together.

    xxxxxyyyyy

  • 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!

  • Ke

    This is outstanding! The only change I made was to essentially double everything but the garlic for the coating, as I found the given amounts of lemon juice, etc. inadequate to cover one large cauliflower head. But the spice combination, etc. is divine! It’s even great cold. This one is going into heavy rotation . . .

  • Elisa

    Thank you so much for this wonderful receipe. I tried this tonight and it turned out very delicious. This receipe is definitely a keeper!

  • Charlene Davies

    This is a great recipe. Easy to make and delicious. Ate the left overs cold in a salad the next day, yum!

    xxxxxyyyyy

  • Dianne Hartwick

    Elise I’ve used my new Cuisanart Steam Convection oven to do your delish recipe and it turned out so perfectly! Serving with Chicken as you suggested. Thanks again! P.S. It’s like Hawaii tonight in West Vancouver so the icing on the cake is deck dining!

    xxxxxyyyyy

  • Melinda

    I serve this with a tzazitki sauce, makes a great appetizer or snack!

    xxxxxyyyyy

  • Sue Smith

    I had pinned this dish a while back and decided to make it last night. Found it and had not remembered it was from your wonderful blog. Anyway….just want to tell you that it is Delicious!! I never want to cook cauliflower any other way now. The two of us didn’t eat it all, so I am going to try making soup from the rest of it.

  • Desiree

    Thank you for this recipe! Even my husband ate it and he doesn’t really care for cauliflower.

    xxxxxyyyyy

  • Ellen Bailey

    Would this recipe work using frozen cauliflower?

    Thanks, Ellen

    • Elise Bauer

      Hi Ellen, great question! I haven’t tried making it with frozen cauliflower, so don’t know what to tell you. If you try it, please let us know how it turns out for you.

  • Jen

    I loved this dish, I wanted to make it a main dish with a little protein so I added a can of garbanzo beans halfway through the cooking and served it over cous cous – perfect – thanks as always Elise!

    xxxxxyyyyy

  • Karl Lembke

    I’ve had (and cooked) curried cauliflower, as part of aloo gobi. Sautee onion, tomato, tumeric, garam masala, cumin , and as much jalapeno pepper as you like until the onions are golden. Add chopped potato and cauliflower, stir to coat, cover, and steam until tender. Before serving, sprinkle cilantro on top.
    If you add peas to it, it becomes aloo gobi mattar.
    I think I’m going to try roasting the cauliflower before mixing in the potatoes.

    And frankly, why not throw in other vegetables and roast them?

  • Lee Fudge

    My daughter and I tried the curried cauliflower over the weekend (we are both vegetable lovers). It was amazing! Especially the little burned corners that were extra crispy. My daughter’s only suggestion was that next time, we try adding in some fresh fennel. I can’t wait to try it.

    xxxxxyyyyy

  • Jim Gauntt

    Elise, based on the ingredients I wondered if a small amount of dijon mustard could be added? Would it scorch or would the flavor compete in the mix?

  • Katie

    I made a curried broccoli and cauliflower soup yesterday that reminds me of this! I just took turkey bone broth, combined it with frozen broccoli and cauliflower florets and let them cook until soft. Then I used an immersion blender to make everything smooth. I added a can of full-fat coconut milk, 1/2 c. fresh shredded Parmesan cheese, a few tablespoons of curry powder, and a packet of McCormick white chicken chili powder. It surprisingly turned out phenomenal despite the odd combination of ingredients. Yum!

  • Dianne

    WOW, Elise – I DID make it for a late dinner and ate half the dish myself – SO good. You’re right: the curry, cinnamon, lemon flavours really make the Roasted Cauliflower & Onions taste sublime. Nite with thanks, from Vancouver BC

    xxxxxyyyyy

  • marcy

    This looks delicious. With what main dish would you suggest to serve this?

  • [email protected]

    Garam masala :) That’s how I do this!

  • Christine

    I make this all the time. It’s delicious as is with curry or with just about any other spice mixture. Be lazy like me and line your pan with parchment paper. Costco sells the best heavy duty parchment paper. That way and you won’t even have to wash the pan!