This Roasted Curry Cauliflower is a healthy and delicious side. Cauliflower florets are tossed with fresh lemon zest and spices before roasting. Serves 6 to 8 in under 30 minutes.
I’m going to let you in on a secret… I’ve hated curry for years.
Absolutely, most definitely and without a doubt, loathed it for almost all of my days on earth.
It was one faithful night while dining at my favorite restaurant with my sisters; I braved a bite of their roasted curry cauliflower and instantly was hooked. How could this be? Me liking curry-anything? I’m glad I gave it a try because now I have yet another yummy side dish to add to my repertoire.
And this is a side dish that I could eat as a main dish. SO good!
To make This Curry Roasted Cauliflower You Will Need:
- olive oil – Adds flavor, helps keep the cauliflower from sticking and helps brown the cauliflower when roasting.
- lemon juice and zest – Lemon zest and lemon juice provide citrus flavor and acidity.
- curry powder – Adds warmth with a deep, earthy and rich flavor.
- garlic powder – Imparts oniony flavor.
- kosher salt – Used in this recipe to enhance flavors.
- ground turmeric – Added for extra golden color and enhance the earthiness in this dish.
- sumac – Has a pleasant tangy taste with a hint of citrus flavor.
- white pepper – Compliments the earthy flavors and has some subtle spice to it.
- cauliflower florets – While pretty neutral with subtle bitterness while raw. Roasting really transforms this vegetable into golden, caramelized deliciousness in the oven.
In a large mixing bowl, measure and add; 3 tablespoons olive oil, juice of 1 medium lemon, 1 teaspoon lemon zest, 1 tablespoon curry powder, 3/4 teaspoon garlic powder, 1/2 teaspoon both kosher salt and ground turmeric, 1/4 teaspoon both sumac and white pepper.
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?!
Add the cauliflower florets into the bowl with the curry sauce.
Then until they are coated well.
Keep tossing until completely coated and there is no sauce in the bottom of the bowl.
Spray a rimmed baking sheet with olive oil or lay down some parchment and then spray with oil. Toss the curry coated cauliflower onto the pan, making sure you grab a spatula to scrape every last drop of the curry-oil onto the pan.
Slip the pan onto the middle rack of you preheated 400° oven for 18 to minutes – this all depends on the size of the florets.
Once roasted, allow the roasted curry cauliflower to cool slightly before serving.
Serve these hot from the oven!
Sprinkle a little chopped parsley for a little freshness and color. This curried cauliflower is super healthy, flavorful and a pretty darn colorful side dish that will jazz up your dinner plate.
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
- 1 head cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 large lemon, juiced
- 1 teaspoon lemon zest
- 1 tablespoon curry powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon white pepper
- 1/4 teaspoon sumac
- 1 tablespoon minced fresh parsley, for garnish
- Preheat your oven to 400°.
- In a large bowl combine the oil, lemon juice, zest and remaining spices. Whisk together until combined.
- Add all of the cauliflower florets to the curry sauce and toss to combine.
- Spray a rimmed sheet pan (or line with parchment and spray) before dumping out the curried cauliflower. Spread the florets out evenly and roast in the oven for 18 to 20 minutes. Rotate the pan half way to ensure even browning.
- Once roasted; allow to cool a minute or so before serving with chopped parsley.
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I didn’t use to like curry or cauliflower, but now I love both. Can’t wait to try this!
I’m totally intrigued! Everything about this would be new to me.
I was always so scared to try curry because I thought curry = insane amounts of heat! Then I tried it and LOVED it. Those spices just warm up your belly 🙂 This sounds delicious!
I can’t imagine a life without curry! I’m so glad that you’ve come round to it – this recipe sounds totally delicious!
I thought i did not like curry for a while, but then I actually tried it. I know love it!! These cute little roasted veggies look delicious!!
I love roasted cauliflower but have never tried it with curry. Great idea! Thanks for an awesome post. Great photos as well.
Thank you Bill! 🙂
Perfect side dish for chicken! Pinning now!
Thanks Meg! 🙂
this looks WONdreeful!!! Can’t wait to make it. pinning NOW!
This recipe looks so delicious! I am a fan of Asian cuisine so I really like recipes with curry. However, I never tried it on cauliflower so I’m really interested with this wonderful recipe. 🙂
What a beautiful color.. Need to try this
I kind of have a love/hate relationship with curry, too… but this sounds fabulicious (that’s fabulous and delicious, which is the best way to describe the magic I’m seeing on my screen right now :)).
I love made up words… you are too funny!! Thanks Stephanie!
I’m not all that familiar with curry but I think I need to get more comfortable with it in recipes.
I was the same way Meagan… the best way is to just jump right on in! 🙂
Oh yummy! What a great idea to spice up cauliflower and make it a little more exciting! This looks so scrumptious and colorful. Great recipe, Laurie!
I am actually a life long curry lover and funnily I was just looking on Pinterest to fins a Cauliflower recipe and there you were…thanks! 🙂 I will be making it tonight!
What a great way to enjoy cauliflower! Super delicious!!
Think of all those curriless years wasted!! So glad you came to the Curry Side!
Never had an inkling that curry and cauliflower could go together. Will definitely try it!
Certainly colorful cauliflower curry! Clearly, craziness constitutes comment…
(never had curry before….I don’t get out much. obviously)
For a curry newbie, you’ve thrown together a dynamite recipe! I love how detailed your instructions are also. This is definitely going on this weeks menu.
I love cauliflower and curry! I’ve made something similar before and it is fantastic!
Yes, curry will stain your fingers yellow. And any containers you store leftovers in.
Yes! And the pan it’s roasted in and the white shirt your wearing when you stir the cauliflower and you splash it all over yourself… ugh. But it’s so worth it. 🙂
I cannot find sumac. Is there something that can be subbed for it? I do have tumeric and curry powder. Will it change the flavor of the recipe very much if I omit it. Thanks, Laurie.
Hi Beth, there really isn’t a substitute.. so I’d just leave it out, you should be fine 🙂
I made this last night, and while I generally HATE cauliflower, this was AMAZING! I love it, and will definitely make this over and over again. Thanks!
YAY! So glad Heather! Roasting cauliflower period makes it 10 times more yummier! 🙂
I made this yesterday and it is delicious! I used a little Za’atar and it worked just fine. I’ve always been hesitant to cook with curry. This does amazing things to cauliflower. I love it and my sometimes-picky husband loves it.
That’s fantastic Beth! I too have one of those sometimes-picky husbands… I totally get it 🙂
Googled “roasted curried cauliflower” and found your recipe. Just popped it in the oven. Can’t wait to try it! So glad I stumbled upon your site! I love your directions and step by step pics. 🙂
Oh I’m so glad Tonnae! Thank you 🙂
Wow!! I love it!! I followed the recipe exactly with the exception of doubling the curry mixture and adding cubed potatoes. Thanks, will definitely be making this again!! 🙂
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This was really tasty. We added some chickpeas for protein and it was awesome. Next time I think we would double the sauce and add some cubed potatoes. Thanks!
Oh yeah, I read somewhere that sumac has a lemony flavor so we added a little lemon juice and it was good. And used coconut oil instead of olive oil.
I replaced the parsley with fresh cilantro. Great recipe. Love it and will be a staple! Will try it with coconut oil next time since I LOVE the coconut/curry combo (thank you, Carrie).
Oh I bet that was heavenly! I’ll definitely try the cilantro next time!
Why not fresh garlic? Has anyone used fresh instead of powdered?
Hi David! I use powder because I don’t want the garlic to burn as the cauliflower roasts. I hope this helps! 🙂
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Going to give this recipe a try tonight. I hope it turns out well!
btw which plugin do you use to get those easy printable recipe info at the bottom of your post?
Delicious! Used fresh garlic and half the oil and it turned out great!
Made this last night and I am so in love with this dish!!!! It was so good, I feel like I could eat this everyday for the rest of my life and still not get tired of it!!!!! Thank you for posting this wonderful recipe. Will definitely be making this more often (even the kids like it)!!!!