Recipes Side Dishes Whole30

Roasted Curry Cauliflower

Last year I posted my recipe for roasted broccoli and cauliflower, and it’s been consistently one of my most popular posts. I guess a lot of you like roasted veggies! Since then, I’ve continued to experiment with different vegetables and seasonings. I keep coming back to cauliflower though because it’s reasonably priced, really good for you, and a fantastic replacement for starchy sides like potatoes or rice. Cauliflower is low in sugar, high in vitamins C and K, and contains cancer-fighting phytonutrients.

One of our recent favourites is roasted curry cauliflower. The coconut oil imparts a slightly sweet, nuttier flavour than olive oil, and pairs nicely with the curry and cumin. This simple side dish is just as easy to make as the original and goes well with any Asian-style protein.

Start by preheating your oven to 400 degrees. Wash and chop a medium head of cauliflower into bite size florets. Add the cauliflower to a large mixing bowl with melted coconut oil, curry powder, cumin, garlic powder, sea salt, and freshly ground black pepper.

If you’re feeding this to your kids, I suggest starting with one teaspoon of curry first and then adjusting the amount you use up according to taste. My 4 year old doesn’t handle spicy as well as her little sister, so I learned to dial it back a little for her. The first time I made this with what seemed like a good amount of curry to me, Tee complained it was yucky and too hot. Once I reduced the curry though, she liked the flavour just fine and enjoyed it with the rest of us.

Toss or mix the cauliflower florets in the bowl until they’re evenly coated with the oil and spices. Spread the florets out in a single layer on a foil-covered cookie sheet and roast for about 30-35 minutes or until the cauliflower is softened and starting to brown at the edges. We enjoy this roasted curry cauliflower with ginger and green onion chicken or paleo simply baked chicken.

Roasted Curry Cauliflower

Ingredients
  

  • 1 head cauliflower
  • 3 tablespoons coconut oil melted
  • 1-3 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Instructions
 

  • Preheat oven to 400 degrees.
  • Wash and chop cauliflower into bite sized florets.
  • Add cauliflower, coconut oil, and spices to a large mixing bowl.
  • Toss to evenly spread oil and seasonings.
  • Place in a single layer on a foil-covered baking sheet and roast for 30-35 minutes or until cauliflower is soft and starting to brown on the edges.

Notes

If you don't have coconut oil, olive oil works too.
This post is linked up to some fantastic recipe link parties. Check out my Link Parties page to see where I’m linking up and to find some wonderful blogs and more amazing recipes!

Leave a Comment

26 Comments

  • hmmm. this looks beyond delicious. so trying this and know my son would it before I could even get a bite.

  • this sounds lovely, I’ve never roasted any vegetables apart from parsnips so I’ll have to give this a go. I like the idea of using coconut oil to add a bit of a nutty flavour to it too. Thanks for sharing.

  • We have been eating lots of veggies every meal but i find cauliflower cooked not so good,going to try it this way and see how it goes ! thsnks

  • Yum, I love cauliflower! I’m for sure trying this. I would also love it if you wanted to link this up at The Wednesday Roundup link party. It’s shared across 8 blogs! Have a great week!

  • I tried this and its just not for me,i love it raw but find it tastes just so different cooked

    • Aww, see it’s the opposite for me. I’m not a fan of raw cauliflower, but I find roasted is so delicious!

  • Every time I make cauliflower, I think of you because I know what a fan you are! My favorite way to prepare it is roasting. Have never thought to add curry powder–will have to try that for something different!
    Thank you for sharing and for the new idea, Olivia.

  • You had me at “curry.” Seriously, I don’t know why people don’t just put it on everything, like salt or pepper. It makes everything savory taste better. Love it. Thanks for sharing at Nomday Monday!

  • Omgosh, this sounds fantastic! I love roasted veggies, but this would take it to another level of yumminess!

  • I love curry…not so much cauliflower, but this recipe looks like it could be yummy! Thanks for sharing 🙂

  • Thanks for sharing. My husband eats a paleo diet so I am always looking for paleo recipes that we will both enjoy. I’ll give this one a try.

  • This looks pretty good! I like both curry and cauliflower on occasion and never would have thought to combine them for a side dish!

  • I’ll be making this as soon as the price of cauliflower comes down. The last time I looked it was $3.99 a head. This sounds delicious!

  • I love roasted cauliflower, I have never tried this with curry spice. Thank you for sharing with us.

  • You know what? I’m putting cauliflower on the grocery list and making this to go along side dinner sometime this week. I love cauliflower. Baking cauliflower with cinnamon also makes an odd but pleasant snack. And cauliflower rice and mash. Oh the things you can you with cauliflower!

    • Ooh, interesting! I’m going to try that cauliflower and cinnamon. Thanks for the tip! We do cauliflower rice pretty frequently too – it’s that paleo staple, hey?