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This Roasted Curry Cauliflower recipe tosses cauliflower and red onion in a fragrant yellow curry oil and roasts them together until they’re caramelized and tender. Enjoy the warm flavors with your Indian-inspired favorites or in a grain bowl! Vegan and Gluten-Free, Oil-Free Option.
This Oven Baked Curry Cauliflower is anything but boring! Cauliflower florets and red onion are doused in a yellow curry oil, then roasted together until they’re crisp around the edges and perfectly golden. It’s the kind of hands-off, easy side dish you can serve alongside an Indian-inspired meal, piled on a grain bowl, or enjoyed straight off the sheet pan.
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Roasted Cauliflower Taken Up A Notch
If you told 10-year-old me that I’d one day be excited to eat cauliflower, I never would have believed you. But here we are! Every time I make this Oven Roasted Curry Cauliflower, I can’t wait to pop those tender, golden florets in my mouth.
This easy side dish tosses cauliflower florets and red onion in an aromatic Indian-spiced oil to give these humble veggies the glow up they deserve. As they roast together in the oven, the yellow curry spices and oil tenderize the inside while the edges crisp and caramelize.
Let me tell you, these golden, flavor-packed veggies taste so amazing on their own that I can’t resist eating them straight off the sheet pan! Garnished with cilantro and dipped in my Creamy Tahini Dressing, you may never look at cauliflower the same after the first bite.
Ingredients for Curry Roasted Cauliflower
This easy, curry-flavored side dish calls for 8 simple ingredients. You may even have most of them in your kitchen already!
- Cauliflower: you can trim the florets from a head of cauliflower yourself or buy pre-chopped cauliflower florets to save time.
- Red Onion: roasting cauliflower with sliced red onion adds more dimension and a hint of sweetness to this side dish.
- Oil: any neutral-tasting oil, like avocado oil or olive oil, will encourage the cauliflower and onions to caramelize and brown slightly in the oven.
- Curry Powder: opt for salt-free yellow curry powder if you can find it. If all you have is curry powder with salt, omit the extra salt from the recipe.
- Spices: to build on those warm, curry flavors, the veggies are also seasoned with garlic powder, onion powder, kosher salt, and cayenne pepper (optional).
How to Make Roasted Curry Cauliflower
- Add the oil to a large bowl along with the curry powder, garlic powder, onion powder, cayenne, and salt. Whisk to combine.
- Add the cauliflower to the bowl and toss to coat. Add the onion and toss again.
- Spread the seasoned vegetables onto a baking sheet and bake until their edges begin to crisp.
- Serve the warm vegetables with cilantro and my Tahini Sauce on top. Enjoy!
Caitlin’s Cooking Tips
- Dry the cauliflower florets really well. Any leftover water from washing will make the florets soft instead of crisp after roasting. I’ll sometimes run the florets through my salad spinner, or just pat them down with a clean kitchen towel before tossing them with the oil and spices.
- Don’t overcrowd the cauliflower. Spacing out the florets so they aren’t touching each other on the baking sheet is the best way to get those crisp, golden brown edges. I recommend roasting them on two baking sheets if they look crowded.
Serving Suggestions
It’s no secret that curry roasted cauliflower is a perfect side dish for your Indian-inspired feast. Personally, I love it on the side of this hearty Dal Tadka (Spiced Lentils), as well as chana masala and tofu tikka masala.
You could even use the cauliflower as a salad or grain bowl topper. Fill a bowl with cooked basmati rice or leafy greens, add my Crispy Tofu for protein, and top it with the curry cauliflower. Garnish with fresh cilantro and a generous drizzle of my Creamy Tahini Dressing or this Curry Tahini Dressing, and you’ve got yourself a filling, flavor-packed lunch or dinner.
If you’re looking for more roasted vegetable side dishes, you’ll also love these Roasted Parsnips with Gremolata, this Roasted Garlic Sesame Broccoli, and these Roasted Sweets & Beets!
How to Store Leftover Roasted Cauliflower
Leftover curry cauliflower can be stored in a sealed container in the fridge for up to 5 days. Freezing is not recommended.
Reheat the cauliflower in the oven or air fryer at 350°F for 5 to 8 minutes or until the edges are slightly crisp again.
Substitutions and Variations
- Oil-Free Option: You can replace the oil with an equal amount of vegetable broth if you’d prefer. Just know that the veggies won’t be as crisp.
- Roast More Vegetables: Combine the onions and cauliflower with quartered yellow potatoes, broccoli florets, or a diced carrot. Or, for a pop of green, add frozen green peas or a handful of spinach during the last 5 minutes of roasting.
- Optional Protein Boost: Toss a can of drained and rinsed chickpeas in the seasoned oil and roast them on the same sheet pan as the veggies. If the veggies and beans are cramped, roast them on two sheet pans instead.
- Optional Garnishes: I love curry and raisins together in my Curry Couscous Chickpea Salad, and they’d be a perfect fit here, too. Just toss a handful of classic or golden raisins with the roasted cauliflower at the end to add pops of tart sweetness.
Recipe FAQs
It does. You don’t need to thaw the florets, but I do recommend adding an extra 5 to 10 minutes to the roasting time.
Absolutely! Air fry the cauliflower and onions in two batches at 375ºF for 12 to 15 minutes, shaking the basket halfway through.
You could brush the seasoned oil over thick cauliflower steaks instead of florets if you’d like. Check out my Cauliflower Steaks Recipe for tips and cooking instructions.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Roasted Curry Cauliflower Recipe | Simple, Vibrant, & Delicious!
Ingredients
- 2 pounds cauliflower florets (8 cups; 1 large or 2 small heads)
- 1/2 red onion ends trimmed and quartered
- 3 tablespoons avocado oil
- 2 teaspoons salt-free curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper optional
- 1/2 teaspoon kosher salt
- Serving Suggestions: fresh cilantro Tahini Sauce, cooked rice, fresh cilantro
Instructions
- Prep: Preheat the oven to 415F and line a baking sheet with a silicone mat, or use a nonstick baking sheet.
- Seasonings: Add the oil to a large bowl along with the curry powder, garlic powder, onion powder, cayenne (if using), and salt. Whisk well, until combined.
- Add the Veg: Add the cauliflower to the bowl and toss well, until evenly coated. Add the onion to the bowl and toss again.
- Bake: Add the seasoned vegetables to the baking sheet. Bake in the middle rack of the oven for 15 minutes. Use a spatula to mix the veggies, doing your best to flip them, then return to the tip rack of the oven and bake for an additional 10 to 15 minutes, until the edges of the cauliflower and onion begin to crisp.
- Serve & Store: Serve warm, topped with cilantro and Tahini Sauce, or as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
This recipe looks fantastic. I’d add the chickpeas for protein, and cubes of eggplant and/or zucchini. Thank you for a great idea, Caitlyn.
Yum!! Hope you give it a try 🙂