Curry Roasted Cauliflower
Published Oct 18, 2022, Updated Oct 19, 2023
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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.
How to Serve Curry Roasted Cauliflower
- As a side – my go-to way to serve up curried cauliflower is as a side dish. Here are some yummy main dishes that would pair well with it: air fryer chicken breast, grilled curry chicken, grilled shrimp, roasted chicken & veggies, turkey burger, BBQ jackfruit sandwich or shakshuka.
- 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!
More Cauliflower Recipes
- Baked Cauliflower Mac and Cheese
- Cauliflower Tacos
- Cauliflower Soup
- Air Fryer Cauliflower
- Healthy Mashed Cauliflower
- Buffalo Cauliflower Wings
- How to Make Cauliflower Rice
- Cheesy Cauliflower Nachos
- Cauliflower Oatmeal
- Cauliflower Gratin
- Roasted Cauliflower Salad
More Roasted Vegetables to Try
- Roasted Cauliflower
- Roasted Sweet Potatoes
- Cinnamon Maple Roasted Kabocha Squash
- Roasted Root Vegetables
- Roasted Broccoli
- Easy Roasted Beets
- Easy Roasted Carrots
- Apple Cider Vinegar Brussels Sprouts
- Roasted Delicata Squash
- Roasted Cabbage
- Roasted Brussels Sprouts on the Stalk
- Roasted Brussels Sprouts
Curry Roasted Cauliflower
- 1 head cauliflower, chopped into florets (about 4-6 cups)
- 3-4 Tablespoons olive or avocado oil
- 1 Tablespoon curry powder
- 1 teaspoon fine sea salt
- ½ teaspoon ground pepper
- fresh cilantro or parsley, for topping (optional)
- Preheat oven to 400°F.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.