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Roasted Curried Cauliflower

This Roasted Curried Cauliflower is so tasty with just the right amount of spice. Cooked in the oven until tender, it makes a delicious side dish or addition to salads, pastas, and more.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings
Calories 128kcal


  • 1 lb. cauliflower florets
  • 1 tbsp. olive oil
  • ½ tbsp curry powder
  • ½ tsp. sea salt or to taste
  • ½ tbsp. lemon juice


  • Cut the cauliflower florets off the head. Season them with curry powder, salt, and olive oil. Toss until everything is well coated.
  • Bake the cauliflower in the oven at 400°F until golden and crispy, about 25-30 minutes. Drizzle it with lemon juice before serving.



Tips for the best Roasted Curried Cauliflower

  • Choose the best cauliflower. When buying cauliflower, look for heads that are heavy for their size and have densely packed florets. They should be creamy white and without blemish or browning.
  • Cut the cauliflower with flat edges. Flat edges will lay directly on the pan when roasting. This creates more surface to caramelize, increasing the flavorful, almost sweet flavor of these florets.
  • Don't overcrowd the pan. When placing the florets on the pan, leave some space between them to ensure they can crisp lightly at the edges. Too many at once will result in too much steam, softening them.

How to Store

Store any leftover Roasted Curried Cauliflower in the refrigerator in an airtight container or ziplock bag for up to 4 days. You can reheat them in the microwave or in the oven on a baking sheet for about 5-10 minutes until warmed through and slightly crisp at the edges again.


Calories: 128kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 547mg | Potassium: 705mg | Fiber: 5g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 111mg | Calcium: 58mg | Iron: 1mg