Roasted Curried Cauliflower
Easily jazz up your roasted cauliflower with a burst of curry! This Roasted Curried Cauliflower is easy to make, packed with flavor, and sure to bring life to grain bowls, salads, and more.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: Indian-inspired
Servings: 8 servings
Calories: 76kcal
- 1 large head cauliflower, chopped into florets
- 3 tablespoons olive oil
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh squeezed lemon juice
- 2-3 tablespoons chopped fresh cilantro or parsley
Preheat oven to 425 degrees F and line a large rimmed baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with the olive oil, curry powder, salt and black pepper.
Arrange the cauliflower on the prepared pan in a single layer.
Roast in the oven for 25-30 minutes until browned, but be careful not to burn the florets. You may flip the cauliflower midway through roasting, but it's not necessary.
Drizzle the roasted cauliflower with the fresh lemon juice and toss to combine. Serve with cilantro or parsley and enjoy!
- Leftover roasted cauliflower will keep for 4 days in an airtight container in the refrigerator. It can be frozen as well, if needed.
- Add 1/4 teaspoon ground cinnamon for a slightly sweet addition. Or just a sprinkle of garam masala for more intense flavor.
- Oil free - Simply omit the olive oil. The cauliflower won't get nearly as golden and browned, but it still works.
- Frozen cauliflower - You can absolutely use this recipe with frozen cauliflower florets as well. Just mix the oil/spices with the frozen cauliflower and roast until browned and cooked.
Serving: 1of 8 servings | Calories: 76kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 177mg | Potassium: 328mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 51mg | Calcium: 27mg | Iron: 1mg