This 4-ingredient Curry Roasted Cauliflower is a simple and flavorful side dish. Vegan and gluten free, the seasoned cauliflower takes just 20 minutes to roast!
Cauliflower is so in right now. Whether you use it to make a pizza crust, vegan steaks, a substitute for mashed potatoes, or as a simple roasted side dish, cauliflower will always produce tender and delicious results!
One of my favorite ways to prepare cauliflower is to simply roast the florets. With just oil and salt, the cauliflower transforms into a tender and savory side dish or healthy snack. The only thing that makes it better is some curry powder!
Cauliflower is a magical little vegetable that pairs well with a wide variety of flavors and seasonings. A little curry goes a long way in this slightly earthy, sweet, and warming Curry Roasted Cauliflower. It’s an Indian-inspired side dish with mild flavors that goes nicely on the side of your main dishes or added to salads, grain bowls, curries, and more.
Bonus: it’s so easy to make! Toss the florets with the seasonings, roast for 20 minutes, and voila! You have the best curried cauliflower side dish ever.
- It’s an easy, vegan, and gluten free side dish.
- The addition of curry powder is so bright and earthy!
- It’ll beef up any salad, grain bowl, or side dish.
- Cauliflower - Chop up the whole head into bite-sized florets or save time with pre-chopped florets.
- Curry powder - Storebought curry seasoning gives the roasted cauliflower so much flavor.
- Lemon juice - For brightness and acidity.
- Oil - Olive oil or avocado oil help the seasonings stick, makes the florets tender and savory, and crisps up the outside.
Step by step instructions
Step 1: Season the cauliflower. Place the cauliflower florets in a large bowl and drizzle them with oil. Mix the lemon juice, curry, salt, and pepper together in a small bowl and pour it overtop of the cauliflower. Toss to coat.
Step 2: Bake the cauliflower. Transfer the cauliflower to a baking sheet and roast in the oven until the florets are tender.
Tips and FAQs
-Add more to this dish if you’d like. Roasted cauliflower pairs well with carrots, potatoes, butternut squash, and chickpeas.
-For deeper flavors, add ⅛ to ¼ teaspoon of cinnamon to the seasoning mix, as well as diced onions and garlic.
-If you don’t have yellow curry powder at home, substitute it for a mixture of turmeric, cumin, ginger, and coriander.
Why is my roasted cauliflower mushy?
Lay the cauliflower in an even layer on the baking sheet before roasting. Overcrowding or piling the florets on top of each other will make them mushy or unevenly baked.
The right oil matters too. Avocado oil will tolerate a high heat, which will help the florets crisp up rather than turn them to mush.
What does roasted curry cauliflower go well with?
If you’re serving the baked cauliflower on its own, you can top it with chopped cilantro and some fresh lemon juice to really make the flavors pop. Otherwise, the cauliflower will add bulk and nice warming flavors to dinners and lunches. Try it on a winter kale salad, curry beef bowls, a grilled corn salad, or a Mediterranean hummus bowl.
Need an easy side dish? Add some extra flavor to your pan seared chicken thighs, honey ginger pork, or chicken brussels sprouts salad with the curry roasted cauliflower on the side.
- Refrigerator: Keep the leftover roasted cauliflower in an airtight container in the fridge. It stores well in for up to 4 days. Either enjoy it cold or reheat it in a skillet on the stove.
More roasted vegetables
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Curry Roasted Cauliflower
- 1 head cauliflower broken into florets
- 4 tablespoon olive oil divided
- 1 tablespoon lemon juice
- 1 tablespoon curry powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Preheat oven to 425°. Line a large baking sheet with parchment paper.
- Place cauliflower into a large bowl, then drizzle it with 1 tablespoon olive oil and toss to combine.
- Next, whisk the remaining oil, along with the lemon juice, curry powder, salt, and pepper together in a small bowl and pour the mixture over the cauliflower; toss to coat.
- Pour cauliflower out onto the baking sheet and bake it for 20 minutes, flipping half way through. Enjoy!
Tracy Tylman says
I am also an almond eater & aspiring to be lectin free. Recipe is great & especially like the tang w/ the lemon!
Ha! I'm so glad you like almonds too, and this cauliflower as well 🙂