Learn how to make this deliciously caramelized curry roasted cauliflower flavored with my homemade curry powder spice blend. This is a super simple and quick recipe with very little hands on time involved while the oven does most of the work. This curry roasted cauliflower recipe makes for an incredible filling in rolls/grain bowls. You could also serve to a main meal or eat it as an appetizer! Watch the full video below.
What makes this curry roasted cauliflower so good?
This curry roasted cauliflower recipe is an absolute favorite in our household and we make it so often! It is so flavorful from the curry blend, packs a little kick from the chilli flakes.
Watch how to make my homemade curry powder here.
The best part about it all is that it is a total hands off recipe. Just toss everything and put it in the oven and you can go back to that book you were reading or the Netflix show you can't stop watching 😉
In fact, this recipe came to life when I had friends over one night and I was cooking a bunch of other dishes on the stove top. I was planning on stir frying the cauliflower but I had limited stove top space which got me thinking, why not roast it in the oven instead with my favorite curry blend and see how it turns out. The result was absolute magic. Everyone enjoyed it so much and I knew it was a keeper.
Meal prep with curry roasted cauliflower
This recipe stores really well in the refrigerator for about 5 days. You can double this recipe and make a big batch of this curry roasted cauliflower to eat over the week.
Some options for using it in your meals are:
- Heat some of the curry roasted cauliflower in a pan and crack a couple of eggs over the top. Cover and cook the eggs until the whites are just set and yolks are still runny. Serve it for breakfast or brunch with some crusty bread to dip into the yolk.
- Wrap it in a tortilla/roti/pita bread and top with either my sun dried tomato hummus or raita (recipe below).
- Serve in a rice or quinoa bowl with some protein of your choice and raita.
- Serve as salad on a bed of greens with some fresh vegetables like cucumbers, celery, tomatoes for crunch.
- Serve as an appetizer before your main meal.
- Serve as a full Indian meal with rice, roti and a side of dal.
Mix up the dishes over the week so you feel like you're eating a new dish every day!
Make this curry roasted cauliflower without an oven
If you don't have an oven, you can certainly make this dish on the stove-top. Toss the cauliflower, onions and cashews with the oil and salt and transfer it to a wide saute pan on medium high heat. Saute this mixture, tossing occasionally until the vegetables start to brown around the edges. Now add in the spices and mix well to combine. Cook this mixture until everything is well caramelized (another 2-3 minutes). Turn off the heat and continue with the rest of the steps as mentioned in the recipe below.
Condiments to serve with this curry roasted cauliflower
In this recipe, I have served my curry roasted cauliflower with a carrot raita. Raita is a Indian dish made with yogurt and either raw or cooked vegetables along with some optional spices. The raita adds a wonderful tang to this recipe and the creaminess of the yogurt goes splendidly with the caramelized spicy cauliflower. If you are vegan, any plant based yogurt will work great in my raita recipe below.
I love adding chaat masala to my raita recipes. Chaat masala is a spice blend used in a lot of street food in India. It has a tangy umami flavor that is quite hard to describe. If you don't have chaat masala, you could add some cracked black pepper, roasted cumin powder and a squeeze of lime juice to the raita. However, I do recommend buying some of this spice blend to take it to the next level. Here's my favorite brand of chaat masala that I use most often in my kitchen.
I hope you like this recipe as much as I do. Please leave a comment below to let me know what you think and subscribe to my social media platforms if you would like to see more easy and delicious recipes.
Curry roasted cauliflower
For the curry roasted cauliflower:
- 1 large cauliflower cut into bite sized florets
- 1 medium red onion sliced thickly
- ¼ cup cashews
- 1 tablespoon avocado oil
- 1 tablespoon curry powder (I use my home-made version. Here's the recipe)
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- kosher salt to taste
- ½ lime
- 2 tablespoons golden raisins
- 2 stalks green onions finely chopped
- 2 tablespoons chopped cilantro leaves
For the roasted cauliflower:
- Pre-heat your oven at 400F/200C for 15 minutes.
- Add the cauliflower florets, sliced onion and cashews onto a large sheet pan. Drizzle them with avocado oil and sprinkle the curry powder, garlic powder, red pepper flakes and salt on top. Toss the veggies to coat them well with the spices.
- Place the roasting tray in the oven for around 30 minutes or until the cauliflower has browned nicely. (See notes for stove-top instructions)
- Take the tray out of the oven and squeeze the juice of half a lime all over the roasted veggies. Toss in the golden raisins, green onions and cilantro leaves and combine well.
- Serve this roasted cauliflower on salads, as a side to your main meal, in a wrap or a grain bowl.
For the raita:
- Combine all the ingredients in a bowl and serve chilled.