This Roasted Curry Cauliflower is a flavor-packed side dish that will make the perfect addition to your dinner table! Delightfully seasoned and roasted to perfection, this easy-to-make vegan curry cauliflower is sure to be a winner!
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Why You Will Love This Recipe
- Easy Recipe: All you need is a handful of simple ingredients and a few minutes of prep time to make this curry cauliflower.
- Versatile: This curry roasted cauliflower is perfect for serving on top of a grain bowl or salad, mixing with pasta, or pairing with your favorite main dish.
- Vegan and Gluten-Free: This easy side dish is naturally vegan and gluten-free, making it perfect for all types of eaters.
If you love the flavor of curry, be sure to check out my Curry Quinoa, Curry Pasta, and Curry Rice next.
Ingredients
Here's a look at the simple ingredients you need to make this roasted curry cauliflower recipe. Be sure to check the recipe card for the full list and quantities of each one.
- Cauliflower: I used a head of white cauliflower, but feel free to try a different variety such as orange, green, or purple. You'll need to cut the head into florets.
- Olive Oil: Used to coat the cauliflower and provide flavor when roasting. Feel free to use avocado oil if you prefer.
- White Onion: The sliced onion is optional, but adds a nice texture to the dish.
- Seasonings: I used a combination of curry powder, turmeric, salt, and black pepper to season the cauliflower.
- Lemon Juice: A fresh squeeze of lemon juice helps to brighten up the dish and enhance the other flavors. Feel free to skip the lemon juice if you prefer.
Variations
- Coconut Curry Cauliflower: Add some coconut flavor by roasting the cauliflower in unrefined coconut oil (not refined) instead of olive oil.
- Curry Cauliflower Rice: It's easy to turn this dish into cauliflower rice using the same ingredients. To do so, pulse the cauliflower in a food processor until it resembles rice and then cook along with the onion in a skillet until tender. Then add your seasonings and stir to combine.
- Make a Curry Bowl: Turn this easy side into a roasted cauliflower curry bowl by adding the roasted cauliflower to a creamy coconut curry sauce and serving with basmati rice. You can also experiment with your coconut cauliflower curry by adding other ingredients to create a chickpea cauliflower curry or a cauliflower and potato curry, just to name a few ideas.
How to Make Roasted Curry Cauliflower
Prep: Gather all your ingredients, preheat your oven to 420° F, and line a baking sheet with parchment paper. This cauliflower recipe takes just minutes to prep.
Step 1: Add the chopped cauliflower and sliced onion to a large bowl. Drizzle with olive oil and toss gently to coat.
Step 2: Sprinkle the seasonings and lemon juice (if you're using it) over the cauliflower and onion mixture and toss gently until well combined.
Step 3: Spread the seasoned cauliflower and onion in an even layer on the baking sheet and roast until tender.
Expert Tips
- Cut Cauliflower Into Similar-Sized Pieces: It's important to cut the cauliflower into pieces that are similar in size so that it cooks evenly. Larger pieces will take longer to cook, while smaller ones will take less time, so you may need to adjust the roasting time depending on the size of your cauliflower.
- Washing the Cauliflower: I like to chop my cauliflower and then wash it as I feel this provides a more thorough cleaning, however, feel free to wash the whole head and then chop it if you prefer.
- Serve for Lunch or Dinner: Serve this tasty cauliflower on top of zucchini noodles or spaghetti squash, add it to a salad or grain bowl, mix it with pasta, or use it in a creamy curry bowl.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. The leftover cauliflower can also be eaten cold.
Recipe FAQs
The cauliflower should be well coated, but not drowning in oil before seasoning it. If there isn't enough oil, the seasonings will not stick very well and it will be dry after baking. At the same time, if there is too much oil, the cauliflower will be soggy.
Yes, feel free to use pre-chopped cauliflower in this recipe. It tends to be a bit pricier, but it also is typically pre-washed as well, which is great if you're pressed for time.
More Vegan Side Dish Recipes
Roasted Curry Cauliflower
Equipment
- Baking sheet
- Parchment paper
- Knife
- Cutting board
- Large bowl
- Strainer
Ingredients
- 1 head of cauliflower
- 2-3 tablespoons olive oil
- ½ white onion (sliced - optional)
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 teaspoon lemon juice (optional)
Instructions
- Pre heat the oven to 420° F and line a baking sheet with parchment paper
- Chop the cauliflower into small chunks and then place them in a strainer and wash them thoroughly.
- Slice the onion.
- Place the cauliflower and onion in a large bowl and drizzle with the olive oil, toss gently until well coated.
- Sprinkle all the seasonings over the cauliflower and toss gently until well coated.
- Place on the baking sheet and bake for about 30 minutes until soft or cooked to desired firmness.
Video
Notes
Nutrition
warm, comforting and delicious!
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