This curried roasted cauliflower is flavourful, tangy and absolutely addictive. Better make a double batch to keep your family satisfied.
Curried roasted cauliflower is a simple way to really change up this delicious vegetable.
It’s really great in any form. I love it raw, steamed, baked, boiled, spiced, and sauced. I have yet to try a recipe I don’t like.
If you’re not a cauliflower fan, I believe you haven’t tried it the right way. This is the recipe that will change your mind. Roasted cauliflower is the best way to ease into it. Add the delicious curry flavour and you will be sold.
Preparing Curried Roasted Cauliflower
Ingredients
Cauliflower: Cauliflower is a cruciferous vegetable in the same family as brussels sprouts, broccoli, and kale among others. The head is white and the only part of the plant that is typically consumed. Cauliflower is high in vitamin C and also contains decent amounts of fiber and vitamin B6.
Curry powder: Curry powder is a mix of spices that create a potent and earthy flavour which takes on a deep yellow colour. Typically the spices used include turmeric, cumin, ginger, cardamom and coriander.
Dried Coriander: Cilantro is also known as coriander. They are in fact the same however the naming conventions vary between the Americas and other parts of the world. In America, cilantro often references the plant’s fresh stem and leaf while coriander refers to the plant’s dried seeds. You will note that this is how I use these two terms. Other parts of the world refer to this plant as coriander and to its dried version as coriander seeds.
Olive oil: I use olive oil for this recipe because of its mild flavour. Olive oil is the fat extracted from olives. The least processed is extra virgin olive oil, which I use in this recipe.
How to Make Curried Cauliflower
Another simple recipe. Wash and cut the cauliflower, mix the spices, toss and bake!!
Let’s get started.
Preheat the oven to 400°F.
Cut any leaves and the stem off the cauliflower and wash it under cold water.
Next, cut the florets off the core. If there are bigger pieces, cut them in half or quarters. Ideally, you want to make the pieces relatively similar in size. Set it aside.
What to do with the cauliflower core?
Don’t throw away the cauliflower core!! Cut off all the leaves and discard them. Then cut the cauliflower core into 1/2-inch pieces and freeze in a sealed bag or container. Add it to sauces and soups to get more veggies in.
Now make the spice mix. In a large bowl combine the oil and spices and stir well.
Add the cauliflower into the bowl with the sauce and stir to coat as evenly as possible. I like to use silicone spatulas as they help to bring up any sauce that coats the bowl. They’re also very gentle on the cauliflower.
Line a cookie sheet with parchment paper.
Spread the coated cauliflower onto the cookie sheet and bake for 30 minutes .
Serving Curried Roasted Cauliflower
Curried cauliflower is really the perfect snack. Sprinkle with some hemp seeds for an extra protein boost and that’s all you need.
If you like it spicy try it topped with sriracha otherwise, serve it with a squeeze of lemon and some freshly cut parsley.
It’s also, of course, the perfect side dish. It’s excellent with seafood, poultry and meat. Yes, it’s a unicorn side dish!
Use this curried cauliflower to step up your salad game and don’t forget to add it to your list of party appetizers.
Let us know in the comments if you have any questions. And if you like this recipe be sure to leave us a five-star rating below.
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Curried Roasted Cauliflower Recipe
Equipment
- Large bowl
- Knife and cutting board
Ingredients
Optional Toppings:
- Squeeze of lemon
- fresh parsley
Instructions
- Preheat the oven to 400°F.
- Wash the cauliflower and cut the florets off the core. Cut bigger pieces in half or quarters if you have to. You want to get them to be a relatively similar size.1-1.5 lb cauliflower
- In a large bowl combine the oil and spices and stir well.1 tbsp curry powder, ½ tbsp ground coriander, 2 tbsp olive oil, ½ tsp salt
- Pour the cauliflower into the bowl with the sauce and stir to coat as evenly as possible. I like to use silicone spatulas as they help to bring up any sauce that coats the bowl. They’re also very gentle on the cauliflower.1-1.5 lb cauliflower
- Spread the coated cauliflower onto a parchment-lined cookie sheet and bake for 30 minutes.
- Serve as a side to your favourite meal, add to your salad or have it on its own as a snack. If you like it spicy try it topped with sriracha otherwise, have it with a squeeze of lemon and some freshly cut parsley.Squeeze of lemon, fresh parsley
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