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Curry Roasted Cauliflower


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  • 1 head of cauliflower, about 2 pounds
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 1/2 teaspoons curry powder
  • 1 cup peas
  • 1/2 red onion (optional)
  • 1 teaspoon kosher salt
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped cilantro, or to taste


Servings 4
Preparation time 10mins
Cooking time 30mins


Step 1

Preheat oven to 425 degrees F.

Remove outer leaves from the cauliflower. Cut it in half and cut out and discard the core. Cut the cauliflower into bite-sized pieces. Toss the cauliflower in a large bowl with the olive oil to coat. Sprinkle on curry powder and salt and toss to coat. Spread out in an even layer on a large rimmed baking sheet and transfer to the oven.

Roast the cauliflower until the bottom is beginning to brown, about 10 minutes. Turn over and continue roasting until tender, 5 to 7 minutes more. Meanwhile, sautee red onions and peas.

Return cauliflower, peas and onion mixture to the bowl and toss with lemon juice and cilantro.


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