This simple curry roasted cauliflower comes together in just 30 minutes and is the perfect flavorful side dish for just about any main entree!
Today’s recipe is an oldie, but such a goodie that I used to make all the time! This curry roasted cauliflower is similar to my crackling cauliflower salad recipe but a tad more basic (basic in a good way) and not spicy. Don’t get me wrong, I adore the crackling cauliflower dish and make it for potlucks and holidays often, but sometimes I don’t want to deal with chopping up added ingredients like garlic and onion. Anyone else feel me on this?
Some nights I just want a simple roasted side dish that can be tossed together mindlessly and still taste delicious. So, if you’re looking for a dish like that and you’re a cauliflower fan… this recipe is for you!
Why You’ll Love This Recipe
Comes together in about 30 minutes!
You only need 5 simple ingredients.
Jam-packed with flavor!
Cauliflower is low in calories but high in vitamins and minerals.
It’s a versatile recipe that can be paired with many other dishes.
It’s vegan and gluten-free!
Ingredients Needed For Curry Roasted Cauliflower
cauliflower – you’ll need a whole head of cauliflower (about 4-6 cups) for this recipe. When picking cauliflower at the grocery store, look for heads that are firm and tightly closed. They should be pale without dark spots. Cauliflower is extremely perishable so avoid any heads that are soft or brown, which is a sign of spoilage.
olive oil – this will infuse all the flavors together and keep the cauliflower from sticking to the pan. Avocado oil is another great option.
curry powder – the star of the show! This brings a warm depth and ton of flavor to the cauliflower.
salt & pepper – to balance out all the flavors.
How to Make
Toss: Preheat the oven to 400°F and toss your cauliflower florets with the oil, curry powder, salt and pepper in a large bowl until coated well.
Bake: Place the cauliflower on a parchment-lined baking sheet and roast in the oven for 25 to 30 minutes, stirring every 15 minutes for even cooking. The cauliflower should be crisp-tender and golden brown in spots.
In a bowl – serve this curry roasted cauliflower in a bowl with your favorite grain and a protein. A bowl with rice, tempeh and this curry cauliflower with a sprinkle of parsley or cilantro on top sounds like a great meal to me! Or add this roasted cauliflower to a buddha bowl or harvest bowl.
As a topping on salad – use this curry roasted cauliflower as a topping on salad for an added flavor boost!
In a wrap – add some fresh veggies, a protein, sauce and this curry roasted cauliflower to your favorite wrap/tortilla to make a delicious wrap! You could also try adding it to these hummus collard wraps for a tasty meal.
Make tacos – swap the regular roasted cauliflower with this curry roasted cauliflower in my cauliflower taco recipe.
Tips for Success
Don’t overcrowd the pan. If you fill the entire pan without leaving a little space between the cauliflower florets, they will steam instead of roast, which will result in mushy cauliflower.
Toss halfway. Tossing the cauliflower halfway through roasting is key! This allows each floret to bake evenly without one side getting burnt.
Make sure florets are about the same size. If some of your cauliflower florets are bigger or smaller than the others, your cauliflower will roast unevenly and you’ll be left with some pieces that are overcooked or undercooked.
Pre-chop your cauliflower. To save time on the day of, chop your cauliflower into florets 1-2 days before you plan to make this recipe.
Buy pre-chopped cauliflower. If you’re short on time, you could buy pre-chopped cauliflower. It’s more expensive, but it’s already chopped and washed so it does save some time! You’ll need 1-2 bags of pre-chopped cauliflower, depending on the size of the bags.
How to Store Leftovers
I recommend storing any leftovers in the fridge in an airtight container for 4-5 days. They’ll likely lose their crispiness, but that doesn’t mean they won’t still be delicious. You can easily reheat them in the toaster oven, convection oven or air fryer to crisp them back up a bit!
Add cauliflower florets to a large bowl and toss in oil and seasoning until all pieces are well coated.
Place cauliflower on a parchment lined baking sheet and roasted for 25-30 minutes, stirring about every 15 minutes for even cooking. The cauliflower should be crisp-tender and golden brown in spots.
Hi Brittany, thanks for this amazing recipe of cauliflower, now I know what ask my wife for a dinner. I love ginger, garlic and fresh spices, it’s a nice mix, and also obsessed with cauliflower. Awesome recipe!
OMG! Amazing!! It was so easy to make. I thought it might be too simple, but I’m totally addicted. Hoping my husband doesn’t finish his, so I can have his too! I will definitely make this again. The only thing I did different is add 4 fresh garlic cloves split in half when I roasted the cauliflower. Thank you!!
YESS! I am excited to hear that this recipe is simple, delicious and a hit for you, Terry. Thank you so much for sharing your review + star rating, I really appreciate it!
Made this last night for some dinner guests as an appetizer…. and wow, they loved it!! Especially the guy who claimed he didn’t care for curry! Ha ha, he ate most of them! They were so delicious and I will absolutely be making this over and over again!! So glad I found this recipe!!
Next time I think I’ll throw some ASPARAGUS in too!! 🙂 You could use all kinds of veggies with this recipe!
Hi Brittany, thanks for this recipe, now I know what ask my wife for a dinner. I love garlic and fresh herbs, it’s a nice mix, and also obsessed with cauliflower. Awesome recipe!
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Hi Brittany, thanks for this amazing recipe of cauliflower, now I know what ask my wife for a dinner. I love ginger, garlic and fresh spices, it’s a nice mix, and also obsessed with cauliflower. Awesome recipe!
I’m so glad this recipe is a hit! Thanks for making it and for coming back to leave a review. I appreciate it.
OMG! Amazing!! It was so easy to make. I thought it might be too simple, but I’m totally addicted. Hoping my husband doesn’t finish his, so I can have his too! I will definitely make this again. The only thing I did different is add 4 fresh garlic cloves split in half when I roasted the cauliflower. Thank you!!
YESS! I am excited to hear that this recipe is simple, delicious and a hit for you, Terry. Thank you so much for sharing your review + star rating, I really appreciate it!
Made this last night for some dinner guests as an appetizer…. and wow, they loved it!! Especially the guy who claimed he didn’t care for curry! Ha ha, he ate most of them! They were so delicious and I will absolutely be making this over and over again!! So glad I found this recipe!!
Next time I think I’ll throw some ASPARAGUS in too!! 🙂 You could use all kinds of veggies with this recipe!
Hi Brittany, thanks for this recipe, now I know what ask my wife for a dinner. I love garlic and fresh herbs, it’s a nice mix, and also obsessed with cauliflower. Awesome recipe!
Making this right now! Smells so good.