Roasted Curried Cauliflower

Roasting cauliflower completely transforms this white vegetable. Boiling or steaming cauliflower florets is nice, although the flavour can seem bland. But, throw them in the oven and the cauliflower sweetens and caramelizes as it roasts. There is so much flavour bursting in each floret, that you may never cook them any other way!

Curry spices complement the roasted cauliflower very well. Make sure to whisk the spices in oil first as it really helps in the coating of the cauliflower. While they are in the oven, the aroma throughout the house is incredible. I found that 400F is the perfect temperature to roast at, since it provides enough heat to brown and caramelize the cauliflower during the cooking, but does not burn them.

Roasted Curried Cauliflower-2

Once they come out of the oven, squeeze lemon juice all over the florets and then sprinkle them with sea salt.


Roasted Curried Cauliflower-4

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4.25 from 4 votes

Roasted Curried Cauliflower

Roasting cauliflower brings out the sweet caramelized flavor of each floret. Toss with curry powder, garlic powder, turmeric and oil. Then squeeze lemon juice and sea salt.
Course Side Dish
Cuisine American, Indian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3 -4
Author Steve Cylka


  • 1 head of cauliflower
  • 1/4 cup olive oil
  • 2 tsp curry powder
  • 2 tsp garlic powder
  • 1 tsp turmeric
  • juice of 1/2 lemon
  • 2 tsp sea salt
  • 2 tbsp , fresh cilantro, minced


  • Preheat oven to 400F.
  • Core the cauliflower and remove all the leaves. Cut into 1/2 inch wedges or slices.
  • Whisk together the oil, curry powder, garlic powder and turmeric.
  • Toss the chopped cauliflower in the oil and spice mixture until evenly coated.
  • Spread the cauliflower across a baking sheet.
  • Roast in the oven for 25-35 minutes. The cauliflower should be tender and starting to brown on the edges.
  • Squeeze the lemon juice on the cauliflower and sprinkle with sea salt and fresh chopped cilantro.
  • Serve immediately.

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Oh, this looks amazing! We all love curry and cauliflower in our house so this would be a huge hit! Thanks for the recipe!

  2. I tried making this just now. There is no way that there is enough oil to coat a head of cauliflower. I had to double the recipe to coat everything. It tasted ok

  3. We LOVE cauliflower – and curry – in our house! This sounds absolutely wonderful, Steve! (Pinned!)

  4. I totally love how simple this is yet so exotic…simple and exotic seem opposite, but you’ve fused them!!

  5. I love that you added curry to the roasted cauliflower. This sounds wonderful, Steve!

  6. I love curried cauliflower as an accompaniment for a curry evening.. your roasted cauliflower looks just wonderful ♥

  7. This looks delicious! The lemon at the end is my favorite! Awesome!

  8. This is such a good combo and you reminded me that I have one in the fridge. Totally spaced that and I know it needs a home!

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