Curry Roasted Cauliflower Recipe
This Curry Roasted Cauliflower is a super easy side dish to add to your weekly dinner routine. It’s ready in just 30 minutes and the curry adds that flavorful boost that makes you want to eat all your vegetables!
I originally shared this recipe on November 9, 2011. I have updated the images and some of the text today.
Table of contents
Why We Love This Recipe For Curry Roasted Cauliflower
Did you know that cauliflower could be, and I am quoting here, “sooo good!”? Like eat it straight off the baking sheet good?! Yes it is possible. The key? Season it with curry then roast it!
Cauliflower is a blank canvas and takes on flavor really well. Curry is big and bold! So of course, curry and cauliflower are a match made in heaven!
Highlights For Roasted Curry Cauliflower
- Healthy: Roasted cauliflower is low in calories, gluten-free, vegan and Whole30 approved!
- Easy: It’s yummy and fast! You don’t need a culinary degree to roast vegetables. It’s one of the easiest things to do and requires less than a hand full of ingredients. Ready in 30 minutes!
- Customizable: Roasting veggies is a great way to get creative! Add just a dash of your favorite spice, a sprinkle of fresh herbs or a squirt of citrus juice you can amp up those roasted veggies even more. Feel free to get creative!
- One Pan! Clean up is a breeze because all you have to deal with is one pan.
Want more ideas for cauliflower? Don’t miss this Air Fryer Cauliflower, Our collection of Cauliflower Recipes and the Ultimate Guide to Cauliflower!
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: 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!
- 1 teaspoon kosher salt
- Fresh lemon juice and chopped cilantro: These are for garnish. Once the curry cauliflower is roasted add on a squeeze of lemon juice and chopped fresh cilantro. The brightness from the juice and the freshness of the cilantro works so well with the earthy caramelized cauliflower.
Step-By-Step Instructions To Make This Curry Cauliflower Recipe
Step 1: Preheat
Preheat oven to 425 degrees F.
Step 2: Cut Cauliflower
Remove outer leaves from the cauliflower. Cut it in half and cut out and discard the core. Cut the cauliflower into bite-sized pieces.
Step 3: Season Cauliflower
Toss the cauliflower in a large bowl with the olive oil to coat. Sprinkle on curry powder and salt and toss to coat.
Step 4: Spread on Baking Sheet
Spread out in an even layer on a large rimmed baking sheet and transfer to the oven.
Step 5: Roast and Serve
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
Yes! This recipe is both gluten-free and vegan.
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.
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.
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.
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 Almonds , Roasted Asparagus, Roast Snap Peas and Roasted Beets, just to name a few. Here are some more of my all-time favorite roasted veggies:
- In this recipe for Roasted Onions and Carrots goes 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!
- 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!
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Curry Roasted Cauliflower Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Curry Roasted Cauliflower is an easy 30 minute side dish to add to your weeknight dinner menu. The peppy kick from curry powder adds a flavorful boost that makes you want to eat all your vegetables!
Ingredients
- 1 head of cauliflower, about 2 pounds
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 1/2 teaspoons curry powder
- 1 teaspoon kosher salt
- 2 teaspoons lemon juice
- 1 tablespoon chopped cilantro, or to taste
Instructions
- Preheat oven to 425 degrees F.
- Remove outer leaves from the cauliflower. Cut it in half and cut out and discard the core. Cut the cauliflower into bite-sized pieces.
- Toss the cauliflower in a large bowl with the olive oil to coat. Sprinkle on curry powder and salt and toss to coat.
- Spread out in an even layer on a large rimmed baking sheet and transfer to the oven.
- 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.
Notes
Reheating Leftovers
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: side dish
- Method: roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 3 g
- Sodium: 627 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 3 g
This recipe is excellent! Not only is it grain free & low carb, it is truly delicious! I made it over the holidays at at least 5 different gatherings and every single time, I got tons of compliments! Many would ask me for the recipe and I pointed them here. Super easy. Healthy. Delicious! I will say we doubled the curry powder & added more lemon because we love those flavors but that’s it. Trust me you won’t be disappointed!
I forgot to mention that people who have never liked cauliflower before…now like cauliflower!
I’m not usually one for curry but I do so love roasted vegetables!
I love everything about this curry roasted cauliflower! I could eat this every day!
I’m looking forward to trying this! However, olive oil is not supposed to be cooked at as high of a heat as 425, please don’t encourage people to do that! It’s really unhealthy to cook it past its smoking point.
Hi Shelby. Thanks so much for coming by. First and foremost, I want to let you know that you are welcome to use any oil you prefer. Second, I’d also like to point you to this post I wrote about the evaporation of water and the caramelization of sugars. https://www.healthyseasonalrecipes.com/salted-bourbon-caramel-sauce/ The reason I point it out in response to your recommendation, is that the cauliflower, which is high in water content acts as an insulator to the oil and will prevent it from getting to the actual temperature of the oven. If the cauliflower were to actually be 425 degrees it would be burnt beyond a crisp! If you are still very concerned about this, you can also use refined peanut oil or organic grapeseed oil which have higher smoke points. Let me know if you have any other questions, and please come back to let us know how you liked the recipe. Happy Cooking! ~Katie
I would have to remind myself to not burn my fingers as I grab them right off the pan, too! Forget the kids haha. These look AMAZING. Roasted vegetables are always a hit in my home, but adding some curry flavor to it, I don’t think anyone would be able to resist. Great idea! 🙂
Thank you so much Hayley. Have a great day!
D-delicious and so simple! Love it, thank you for sharing. 😉
So glad you enjoyed it Virginia. Thank you for coming by.
I love all recipes of cauliflower……
You’re so right about cauliflower being a blank canvas to all the colors of flavors out there! I love how you have roasted so much flavor into these – this pan would disappear very quickly at my house!
It didn’t last long here either! Ha ha.
That’s awesome that your family loves roasted veggies too! they’re the best! I’m obsessed with curry and I want to make this cauliflower asap!
Thanks so much. Thank goodness they do like roasted veggies because that is my go to this time of year!
I spend a chunk of every Sunday roasting vegetables for the week. And cauliflower is one of my faves. I’ll have to be sure to add curry next go around…
That is so smart! I love the idea of having them ready to go for lunch or as a part of a meal.
Roasted is my favorite way to eat veggies too- you just can’t beat the caramelized flavors. So many gorgeous cauliflower recipes this month. Happy Spring!!
Thank you my friend!
I’m loving ALL the cauliflower recipes in this month’s round-up! And I have a half a cauliflower sitting in my fridge RN that I think is destined to be turned into this dish! Yum! Beautiful photo update, too!
Thank you and thank you. I am on a cauliflower kick these days so I am glad for all of the inspiration in this months round-up.
I love roasted cauliflower, and adding curry was such a great way to make it even more exciting. This could easily be the main course for me!
Thanks so much Marcie.
i am a huge cauliflower fan and could totally see this happening regularly on a weekend.
Thank you Dixya! So nice of you to stop by. Have a great day.
I am usually not a cauliflower fan but I could totally get on board with this recipe! Roasting veggies is my favorite way to eat them! 🙂
I think roasting cauliflower is the gateway to loving it!