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
Yummy! Paired well with a curry we made!
Love it!
Easy, so yummy, and the color is so beautiful! Thank you.
Thanks so much!
This recipe was beyond! I love both roasted cauliflower and curry, can’t believe I never thought of doing this before! Amazing!
So flavorful! We love cauliflower so this is a great way to mix it up!
I love this way to make cauliflower! It had a lot of flavor!
I made this curry roasted cauliflower recipe and it was great! The curry flavor was perfect, and the cauliflower was nice and crispy. I will definitely be making this again.
Thanks for posting. This looks like such a tasty way to serve cauliflower. I love a good curry flavor.
Lovely curry seasoning to change up my cauliflower routine.
I love roasted cauliflower. I use it in a vegetable blend that I roast all the time. I think I’m going to combine this and my other vegetable and just make a huge sheet of roasted curry goodness.
I made this and loved it next time I well fry some garlic in olive oil to pour on top
Excellent! The lemon juice adds a great zing to the curry! Yummy and simple – my favorite kind of recipe!
Made it yesterday and it’s so easy to make and packed with flavour. Went well with Norwegian salmon.
I have to admit I was skeptical. I did not think the cauliflower to be tender after 17 minutes, but I was wrong. The recipe is simple and fast and very flavorful. Thanks.
Delicious recipe. I added cardamom and rubbed coconut on my cauli as well which lifted the flavours well. I also allowed to cook for longer at lower temperature which seemed to work well. Served with red lentil Dahl and homemade naan bread.
My mouth is watering just hearing about it. The addition of coconut is brilliant. Good call to lower the temp of the oven- as the coconut may have browned too much otherwise. So glad you found the recipe and love it! Have a great week Sally!