Curried Cauliflower

There is SO much to love about this roasted cauliflower recipe. Curried cauliflower is nutritious, loaded with flavor and super easy to make. Only a handful of pantry staple ingredients is needed to make these roasted cauliflower bites. Made with seasonings like curry and garlic powder to give it the most delicious boost of flavor. It’s a healthy, quick and easy dinner side that is super versatile and surprisingly addictive.

Why you’ll love this recipe

• Easy to make. With just 10 mins of prep time and very little cleanup, it is so simple to make this roasted cauliflower recipe. Season the cauliflower, pop it in the oven, and you can have a tasty side ready in just about 30 minutes.
• Delicious. There’s a certain magic that happens when you take a plain vegetable, like cauliflower, toss it with some simple spices you likely have on-hand, and roast it at a high temperature. It completely transforms the flavor profile and texture, making it crispy and golden on the outside but perfectly tender on the inside. So good!
• Healthy. This curried cauliflower recipe is full of fiber, antioxidants, vitamins and minerals! It’s also low in carbs, low calorie, gluten free and vegan.

Ingredients needed

Roasting cauliflower transforms it into a mouthwatering, caramelized snack with just a few simple ingredients. Here’s what you need:

• Cauliflower. Choose a head of cauliflower that is free from browning, wet spots or sun-burned spots. The cauliflower should be firm and have plenty of densely packed florets. The leaves should be fresh and bright green, which is a sign that the cauliflower is fresh.
• Olive oil. You can really use any type of oil in this recipe. I prefer to use extra virgin olive oil, but any lightly flavored oil can be used, like canola, vegetable, or even avocado oil.
• Spices. We’re flavoring the florets with a blend of curry powder, garlic powder, sea salt and pepper. This mix of spices gives the veggie a mild kick, but is more flavorful than “spicy” and still kid friendly.
• Garnish. To finish the dish and add a little something special, sprinkle on fresh herbs (we love cilantro or parsley) and a drizzle of fresh lemon juice.

Flavor variations

Cauliflower is very mild in flavor, which means it is like a blank canvas for whatever seasonings you are craving. We love the curry flavor, but feel free to get as creative as you would like! Here’s some ideas:

• Lemon. Add a drizzle of fresh lemon juice just before serving for a bit of a citrus flavor.
• Cheese. Immediately after you pull the cauliflower out of the oven, add a sprinkling of Parmesan cheese. 
• Spicy. Heat things up by adding a dash of red pepper to the seasoning mix. You can also add red pepper flakes to the roasted cauliflower before serving.
• Italian. If I’m serving this dish as a side to pizza or another Italian dish, I like to sub the curry powder with Italian seasoning.

More delicious spices to try:

• Cajun seasoning
• Turmeric
• Smoked paprika
• Ground cumin
• Chili powder

How to make this recipe 

This oven-roasted cauliflower recipe couldn’t be easier! Here’s the simple steps:

See the recipe card for the full, printable recipe.

1. Season the cauliflower. In a large bowl, toss the cauliflower florets with the olive oil, curry powder, garlic powder, sea salt and black pepper. Mix until fully combined and the cauliflower is pretty evenly coated.
2. Bake. Spread the cauliflower out evenly on a large baking tray, so that it’s not overlapping at all. In a 400ºF oven, bake for 15 minutes, toss, and bake for an additional 10-15 minutes or until the cauliflower is beginning to char a little and is tender in the middle.
3. Serve. Garnish with a sprinkle of fresh herbs (cilantro is delicious on this!) and a squeeze of lemon juice. ENJOY!

Tips for recipe success

• Wash and dry the cauliflower. After washing your cauliflower, make sure to thoroughly dry it before roasting. This will help keep the cauliflower crispy. Any moisture will result in a soggy dish.
• Cutting the cauliflower. Like any vegetable, your cauliflower will shrink some while cooking because of its water being evaporated during the roasting process. I find that the larger bite-sized chunks cook better and hold up to the high heat. Smaller florets tend to burn faster instead of getting caramelized throughout. However, I do like some charred pieces mixed in to add some flavor, so don’t toss those tiny bits.
• Don’t overcrowd the pan. Make sure to choose a pan that is big enough for the florets. Overcrowding will cause it to steam and not crisp up, which is what we don’t want!
• Toss the cauliflower halfway through cooking. This ensures that both sides get golden brown and crispy.
• Cook time. You can roast the cauliflower for just 20 minutes total BUT I really like to roast it closer to 30 minutes because it gets a bit charred and I think those charred parts are delicious!

Frequently asked questions

Storage recommendations

• Storing. Store leftover cauliflower in an airtight container in the refrigerator for up to 3 to 4 days.
• To reheat. Simply heat a bit of oil in a skillet, add the cauliflower, and cook over medium high heat until warmed through and crisp. You can also warm back in the oven at 350 degrees until warmed through, or crisp up in the air fryer for 5-10 minutes. Microwaving is always an option, but will only heat it up, not re-crisp it.

As usual, PLEASE PLEASE let me know if you end up making this curried cauliflower recipe (or any of my recipes!). I love when you tag me on Instagram @foodwithfeeling!