This Roasted Curry Cauliflower; cauliflower florets tossed with fresh lemon zest and spices, then roasted. Easy, healthy, delicious, flavorful, colorful.

In case you ever wondered the reason why you haven’t seen any curry on this blog, here you go… I’ve hated curry for y-e-a-r-s. Absoultely, most definitely, without a doubt, loathed it for almost all of my days on earth.

Roasted Curry Cauliflower ll #healthy

I just couldn’t stomach the smell or the taste. So, like I said… FOR YEARS I’ve turned my nose up to it and now I love it. How incredibly strange right?

It was one faithful night while dining at my favorite restaurant with my sisters; I braved a bite of their roasted curry cauliflower. I was hooked. How could this be? Me like curry-anything? Maybe my palate just needed to mature… who knows?  Now I have yet another yummy side dish to add to my repertoire.

Roasted Curry Cauliflower plate

Because I’m always hunting for a good side dish, especially in the summer. Ya know something other than a salad or corn on the cob. I know-I know it’s hot out there and the thought of turning on your oven in the middle of summer is blasphemy. But since I had my air on all was good {and cool}.

I have been dragging my heels long enough, let’s get on with it!


Cauliflower -check. Spices -check. Lemon, salt, pepper and olive oil -check check! 


First, start by zesting a lemon until you get about a teaspoon.


Next, measure and add in a tablespoon of curry powder…

garlic powder

Then add in 1 teaspoon garlic powder…


And also 1/2 teaspoon turmeric…


Then 1/4 teaspoon sumac.

olive oil

Next, drizzle in 4 tablespoons of olive oil…

whisk whisk

Finally, whisk to combine.

How is it that I go from one minute hating curry, to the next where I dip my finger in the bowl of curry saucy goodness?! It’s bonkers.


Next, with a sharp paring knife, trim off the cauliflower florets and then cut them into smaller bite-size pieces.

cauliflower in a bowl

Then add the cauliflower florets into the bowl with the curry sauce.


Then until they are coated well.

throw on a sheet pan

Toss them onto a rimmed baking sheet and make sure you grab a spatula to scrape the rest of the curry-oil onto the pan.

spread out

Give it a couple of shakes and pop them into a preheated 400 degree oven for 30-40 minutes {depending on the size of the florets}.


Once roasted… season with black pepper and kosher salt.

Roasted Curry Cauliflower

Serve these hot from the oven! You can even sprinkle a little chopped parsley for a little freshness and color.

Roasted Curry Cauliflower l

This curried cauliflower is super healthy, flavorful and a pretty darn colorful side dish that will jazz up your dinner plate.

Cook’s Note: Do eat with a fork. Do not pick up and eat with fingers… you’ll stain your manicure yellow and that ain’t pretty. {I wish someone would’ve warned me}

Enjoy! And if you give this Roasted Curry Cauliflower recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Roasted Curry Cauliflower ll #healthy

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Roasted Curry and Lemon Cauliflower
Yield: 4-6 servings

Roasted Curry and Lemon Cauliflower

This Roasted Curry Cauliflower; cauliflower florets tossed with fresh lemon zest and spices, then roasted. Easy, healthy, delicious, flavorful, colorful.

Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 5 minutes
Total Time 1 hour


  • 1 head cauliflower, cut into bite-size florets
  • 1 teaspoon lemon zest
  • 1 tablespoon curry powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon sumac
  • 4 tablespoons of olive oil
  • kosher salt, to taste
  • black pepper, to taste
  • 1 tablespoon minced fresh parsley, for garnish


  1. Preheat your oven to 400°.
  2. In a large bowl combine the lemon zest, curry, turmeric, garlic powder, sumac and olive oil. Whisk together until combined.
  3. Pour all of the cauliflower and the remaining oil and spices onto a rimmed sheet pan. Roast in the oven for 30-40 minutes. Toss the cauliflower and rotate the pan to ensure even toasting.
  4. Once roasted; season with kosher salt and black pepper to taste, sprinkle with chopped parsley and serve.
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