Roasted Curry Cauliflower
This Curry Cauliflower is an easy roasted vegetable recipe with warm curry spices, golden brown edges, fresh citrus, cilantro, and an optional creamy yogurt sauce. Serve it as a flavorful side dish or over rice, couscous, or quinoa for a simple weeknight meal.
Ingredients
For the Curry Cauliflower
- 1 large head cauliflower cut into florets
- 3 tablespoons olive oil
- 1 tablespoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- Juice of ½ lemon or lime
- 2 tablespoons chopped fresh cilantro for serving
Optional Yogurt Sauce
- ½ cup plain Greek yogurt
- 1 tablespoon lemon or lime juice
- ½ teaspoon honey or maple syrup
- ½ teaspoon garlic powder
- Pinch of kosher salt
- For Serving
- Cooked basmati rice jasmine rice, couscous, or quinoa
- Lemon or lime wedges
Instructions
- Preheat the oven. Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Season the cauliflower. Add cauliflower florets to a large bowl. Drizzle with 3 tablespoons olive oil, then add 1 tablespoon curry powder, ½ teaspoon turmeric, ½ teaspoon paprika, ½ teaspoon garlic powder, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. Toss until evenly coated.
- Roast the cauliflower. Spread cauliflower in an even layer on the prepared baking sheet. Roast for 20-25 minutes, tossing halfway through, until tender and golden brown around the edges.
- Make the yogurt sauce. While the cauliflower roasts, whisk together ½ cup plain Greek yogurt, 1 tablespoon lemon or lime juice, ½ teaspoon honey or maple syrup, ½ teaspoon garlic powder, and a pinch of kosher salt until smooth. Add a splash of water as needed to thin.
- Finish and serve. Squeeze the juice of ½ lemon or lime over the roasted cauliflower. Top with 2 tablespoons chopped fresh cilantro and drizzle with yogurt sauce, if using. Serve on its own or over cooked rice, couscous, or quinoa with lemon or lime wedges.
Notes
- Make it a meal: Serve the curry cauliflower over rice, couscous, or quinoa with chickpeas, grilled chicken, shrimp, salmon, or crispy tofu.
- For extra heat: Add ¼ teaspoon cayenne pepper or a pinch of red pepper flakes to the spice blend.
- For crispier cauliflower: Make sure the florets are spread out on the baking sheet and not crowded. Crowding the pan will steam the cauliflower instead of roasting it.
Did You Make This Recipe?
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