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!
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
Size: The size of the cauliflower will determine the amount of time baked, I baked mine for 30 minutes but if you have super small chunks then it may need less time, I would check it before 30 minutes if you have small chunks and cook longer than 30 minutes if you have huge chunks.Oil: Cauliflower should be well coated (but not overly oily) in olive oil before sprinkling the season all over it and tossing it. If there isn’t enough olive oil the seasoning will not stick very well and it will be dry after baking, if there’s too much the cauliflower will be soggy.Onion: The fresh sliced onion is optional, it doesn’t really add much flavor to the dish but it does provide a nice extra texture to the dish.Lemon: I personally do not like to add the fresh squeeze of lemon juice to mine, but a lot of people do actually enjoy the extra acidic zip it gives…so if you love lemons try it, if you don’t then skip it.Washing: I personally like to chop my cauliflower first and then wash it because I feel it is a more thorough washing but if you prefer to wash it as a full head then chop it up feel free to do so.