Super-Easy Curry Roasted Cauliflower Recipe

I originally shared this recipe on November 9, 2011. I have updated the images and some of the text today.

Why We Love This Recipe For Curry Roasted Cauliflower

Roasting is one of the best ways to transform almost any vegetable quickly and easily into a decadent dish that everyone will love. And all it takes is a few ingredients (extra virgin olive oil, salt, pepper and maybe your favorite spices, herbs, cheese or nuts if you’re feeling really fancy) and high heat.

I always feel like a rock star when I pull roasted veggies out of my oven. My family goes crazy. They can hardly wait for them to hit their plates. I always have to remind them not to burn their little fingers as they try to grab the roasted nuggets right off the baking sheet!

Cauliflower is great because it’s kind of like a blank canvas and takes really well to many different flavor combinations. And curry is like a super-spice because it’s a mix of cumin, coriander, turmeric, pepper, mustard, ginger, clove, cardamom, bay leaf and fenugreek. It’s a little earthy and a little sweet and a lot yummy! So of course, curry and cauliflower are a match made in heaven!

The curry powder gets in all of the nooks and crannies of the cauliflower and turns it a beautiful yellow and the flavors really deepen and develop as it roasts. Look at all those gorgeous brown bits. That’s flavor baby! Then because I can never let things just be good enough I finished it off with a flourish of lemon juice and cilantro. The brightness from the juice and the freshness of the cilantro works so well with the earthy caramelized cauliflower. Seriously, this is soooooo good! Like eat it straight off the baking sheet good!

Ingredients For This Recipe

• 1 head of cauliflower, about 2 pounds
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 ½ teaspoons curry powder
• 1 teaspoon kosher salt
• 2 teaspoons lemon juice
• 1 tablespoon chopped cilantro, or to taste

Step-By-Step Instructions To Make This Curry Cauliflower Recipe

1. Preheat oven to 425 degrees F.
2. Remove outer leaves from the cauliflower. Cut it in half and cut out and discard the core. Cut the cauliflower into bite-sized pieces.
3. Toss the cauliflower in a large bowl with the olive oil to coat. Sprinkle on curry powder and salt and toss to coat.
4. Spread out in an even layer on a large rimmed baking sheet and transfer to the oven.
5. Roast the cauliflower until the bottom is beginning to brown, about 10 minutes. Turn over and continue roasting until tender, 5 to 7 minutes more. Return to the bowl and toss with lemon juice and cilantro.

   Frequently Asked Questions & Tips for Making Roasted Cauliflower

   Is this recipe gluten-free and/or vegan?

   Yes! This recipe is both gluten-free and vegan.

   Do I have to wash cauliflower before roasting?

   Most cauliflower is pre-washed and comes wrapped in plastic to keep it clean (and prevent the leaves and florets from wilting.) It doesn’t need to be washed unless it is visibly soiled. If purchased unwrapped it should be washed and then dried before continuing with this recipe as water will prevent the cauliflower from browning.

   Why is my roasted cauliflower mushy?

   The cauliflower is likely overcooked. It may have softened too much before it had a chance to brown. To prevent that, make sure that your oven is hot, and the pan is not overcrowded. You want hot air to circulate around the pan and cauliflower easily so that it will brown before it softens too much.

   What do you eat with roasted cauliflower?

   Roasted cauliflower is great served with crispy baked chicken, lentils and sauteed kale. We also add it to power salads with tempeh and add it to buddha bowls.

   How do I reheat my roasted cauliflower?

   The easiest way to reheat roasted cauliflower is to place it in a microwave-safe bowl, cover with parchment and then microwave it on high for 1 to 2 minutes until it is steaming hot.
   It can be reheated in the oven, but this will cause the cauliflower to soften more. To reheat it in the oven, place the cauliflower in a small oven-proof casserole dish. Cover with foil and bake at 350 degrees, stirring once or twice, until the cauliflower is steaming hot, about 20 minutes.

More Roasted Vegetable Recipes

I love roasting my veggies! As you can probably tell by all of the yummy roasted vegetable recipes I’ve shared with you over the years. Like Roasted Broccoli with Asiago, Garlic and Almonds , Roasted Brussels Sprouts with Balsamic and Thyme, Roasted Eggplant with Pomegranate Molasses Feta and Mint, Sesame Roasted Asparagus Salad  and Roasted Root Vegetables with Spring Herbs just to name a few. Here are some more of my all-time favorite roasted veggies:

• This is surprisingly easy, but full of flavor: Roasted Broccoli with Lemon and Asiago.
• In this recipe for Roasted Carrots they can be made with or without Onions. They go with everything! 
• We love roasted brussels sprouts. We have them two ways: roasted brussels sprouts with balsamic, or roasted brussels sprouts with bacon! 
• These Roasted Green Beans with Almonds are classic and elegant! 
• Try making Roasted Broccoli with Cauliflower with Cheese too! 
• These Roasted Parsnips and these Roasted Turnips are both great ways to use underappreciated root veggies. 
• We make this Roasted Butternut Squash with Smoked Paprika all the time and it is amazing! 
• Did you know you can even roast cabbage? It’s true! Try this Curry Roasted Cabbage!