Curry Roasted Cauliflower florets are paired with a light and bright yogurt sauce for a simple recipe that’s bursting with flavor! Plus, by arranging the cauliflower just right and roasting at high heats, you’ll get super crispy edges. Serve as a side on busy weeknights or even load into tacos or a rice bowl for a meatless main dish!
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I am the QUEEN of roasting vegetables. Ok, yes. I did give myself that title LOL. But if it can be chopped, tossed, and popped in the oven — it has been! (This Honey Roasted Broccoli, Roasted Asparagus, and Roasted Yukon Gold Potatoes are some of my go-tos!)
My secret is that I always start with a mix of either oil or butter and fresh garlic cloves. From there I normally let my imagination run wild. This time I threw in a mix of curry-inspired seasonings. (All super common ones that you probably already have in your pantry!) The mix of deep, rich, earthy flavors combined with a finishing touch of punchy cilantro at the end was absolutely delish!
While you can definitely stop there, you can up-level the flavor even more with a super simple, creamy yogurt sauce.
In addition to the flavors being absolutely on point, the act of cutting the florets a similar size and then roasting at a relatively high heat of 425 degrees is key to getting those crispy florets. And we all know, it’s a mix of flavors AND texture that truly make a dish incredible!
Ingredients
- Cauliflower. You’ll need one large head, which is about 2 ½ pounds untrimmed. It really matters how big it is. If it’s too small, you’ll have too much seasoning and oil to cauliflower. You want at least 6-8 cups of cauliflower once cut into florets.
- Oil. Avocado oil is my preference since it’s great at higher heats, but olive or even vegetable oil can be used.
- Spices. It might sound surprising, but cinnamon is the secret ingredient.
- Garlic. While fresh is best, garlic powder can be used.
- Cilantro. This might seem optional, but this bright herb adds the perfect counterbalance to the richer spiced cauliflower.
- Yogurt sauce. A mix of Greek yogurt, lemon juice, salt, and garlic cloves create a creamy, tangy sauce that is so good on this dish. Avoid garlic powder if at all possible.
How to Make Curry Roasted Cauliflower
Please see the recipe card below for ingredient amounts and more detailed instructions.
1. Season the Cauliflower
First, preheat the oven to 425°F. You want the oven hot to ensure the cauliflower is crispy.
Stir together the olive oil and minced garlic in a large bowl. Then, add the cauliflower florets and toss until everything is combined.
Mix together the curry powder, cumin, paprika, cinnamon, salt, and black pepper in a small bowl. Sprinkle it over the cauliflower, tossing to ensure everything is coated.
2. Bake in the Oven
Line a baking sheet with parchment paper. Spread the cauliflower in a single layer across the pan.
Bake in the preheated oven for 25 to 30 minutes. Be sure to flip the cauliflower halfway through the cooking time so all sides get crispy.
3. Make the Sauce
While the cauliflower is baking, it’s the perfect time to whip up the yogurt sauce.
In a medium-sized bowl, combine the yogurt, lemon juice, honey, salt, and black pepper. Whisk well until the sauce is smooth.
4. Serve the Curry Cauliflower
After the cauliflower is done cooking, sprinkle some fresh chopped cilantro on top. Serve it alongside the homemade yogurt sauce.
FAQs
There are a few reasons your roasted cauliflower might by mushy. Be sure not to use too much oil and allow the oven plenty of time to preheat.
This curry roasted cauliflower is a super healthy side dish you can feel good about enjoying!
What to Serve Roasted Cauliflower with?
This cauliflower curry recipe is so delicious, it’s the perfect side to just about any main dish.
Keep the Asian flavors with these Thai Chicken Wings, Crockpot Chicken Curry, or Massaman Chicken Curry.
You can also go with BBQ Baked Chicken, Glazed Balsamic Chicken, Air Fryer Boneless Chicken Thighs, or Pistachio-Crusted Salmon.
Add some spice with Sriracha Mayo!
More Easy Roasted Vegetable Recipes
You, too, can become the reigning king or queen of roasted veggies! Try one of these recipes next.
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Curry Roasted Cauliflower with Yogurt Sauce
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Ingredients
- 1 large head cauliflower cut into florets
- 2 Tbsp. avocado or olive oil
- 2 garlic cloves finely minced
- 1 tsp. curry powder
- ½ tsp. cumin
- ½ tsp. paprika
- Pinch of cinnamon
- 1 tsp. salt to taste
- ¼ tsp. black pepper to taste
- ¼ bunch cilantro finely chopped
Yogurt Sauce:
- 1 cup plain Greek yogurt full-fat or non-fat
- 1 lemon juice
- ¼-½ tsp. salt to taste
- 2 garlic cloves finely minced
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine olive oil and minced garlic. Whisk until well combined. Add cauliflower florets to the bowl and toss until they are evenly coated in the oil.1 large head cauliflower, 2 Tbsp. avocado or olive oil, 2 garlic cloves
- In a separate small bowl, combine curry powder, cumin, paprika, cinnamon, salt, and black pepper. Whisk until combined. Sprinkle over the cauliflower and toss to coat.1 tsp. curry powder, ½ tsp. cumin, ½ tsp. paprika, Pinch of cinnamon, 1 tsp. salt, ¼ tsp. black pepper
- Arrange the coated cauliflower in a single layer on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, flipping the cauliflower halfway through the baking time, until they are crisp and tender.
- While the cauliflower is baking, prepare the yogurt sauce. In a medium-sized bowl, whisk together the plain yogurt, lemon juice, honey, salt, and black pepper until smooth.1 cup plain Greek yogurt, 1 lemon, ¼-½ tsp. salt, 2 garlic cloves
- Serve the curry roasted cauliflower hot, garnished with chopped cilantro, and accompanied by the yogurt sauce. Enjoy!¼ bunch cilantro
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
