Roasted Curry Cauliflower Recipe | Simple, Vibrant, & Delicious!
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.
Servings 4 servings
Calories 161kcal
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.
Video
Nutrition
Calories: 161kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 360mg | Potassium: 723mg | Fiber: 5g | Sugar: 5g | Vitamin A: 62IU | Vitamin C: 111mg | Calcium: 59mg | Iron: 1mg