Simple Healthy Curry Roasted Cauliflower

Coated with a delicious curry seasoning and roasted to perfection, I present to you my curry roasted cauliflower. It's healthy, simple to prepare, and the perfect side dish to any meal.

How do you turn a bland vegetable like cauliflower into a spicy magical side dish? It's simple. Just combine it with pungent spices for flavor, lemon juice to brighten, and olive oil to bring it all together. 

This recipe is simple. In a large bowl, mix the oil, lemon juice, and spices, then add the cauliflower. Toss thoroughly to coat. Just be careful when mixing because turmeric stains. Believe me, I know.

It's all about the spices

Turmeric is what gives curry roasted cauliflower its beautiful yellow color. It's already in the curry spice, but why not add a little more? Is it wrong to have too much of a good thing? Not in this case.

Turmeric is very good for you and has anti-inflammatory effects. I use it often in my recipes such as my adobo spice, rice pilaf, and even in my pineapple crush smoothie! If you don't have any, go get some! Seriously, GO!

After tossing, transfer it all onto a baking sheet and roast for 40 minutes, tossing halfway through roasting. You'll have perfectly roasted curry cauliflower browned in spots and tender throughout.

Curry roasted cauliflower pairs perfectly with these

• Grilled Lemon Herb Chicken Breasts
• Roasted Chicken Leg Quarters
• Roasted Lamb Chops
• Adobo Roasted Pork Loin
• Shake and Bake Pork Chops

I'm confident this will make anyone a love of cauliflower. 

Life is too short for mediocre food.

Curry Roasted Cauliflower

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Curry roasted cauliflower is a tasty side dish that's both delicious and healthy. Florets are tossed with earthy pungent spices, olive oil, and roasted. It makes anyone a lover of cauliflower.

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Author: Natalie Gregory

Equipment Used

Baking Sheet

Parchment Paper

Large Bowl

Spatula

2 cup measure

Ingredients

• 1 head cauliflower about 3 pounds sliced into small florets
• ⅓ cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon curry powder
• 2 teaspoons kosher salt or to taste
• 1 teaspoon granulated garlic
• ½ teaspoon ground turmeric
• ¼ teaspoon cayenne
• ¼ teaspoon pepper

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Instructions

• Preheat oven 425℉.
• Line a baking sheet lined with parchment paper for easy cleanup.
• Whisk together the oil, lemon juice, curry powder, salt, garlic powder, turmeric, pepper, and cayenne in a large bowl.
• Add the cauliflower into the bowl and coat cauliflower florets with curry mixture. I find tilting the bowl while mixing ensures even coverage. Spread evenly in a single layer onto a parchment-lined baking sheet. Roast for 40 minutes, stirring halfway for even cooking, until softened and browned.
• Serve immediately or at room temperature. This can also be made ahead and reheats nicely.

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Nutritional Information

I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

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