This quick and easy side dish is packed full of bold flavours but made with only 5 simple ingredients! Cauliflower with Curry is roasted to perfection and makes a great side dish to any Indian inspired meal.
If you’re looking for a way to add a bit of umph to Simple Roasted Cauliflower then this Roasted Cauliflower with Curry is the recipe you didn’t know you needed. It may be quick and easy to make but the flavour is on point and will make you see that you don’t need a long list of fancy ingredients to add that umph you’ve been looking for all along. Curry powder is an allstar spice in that it consists of a few warm and flavourful spices blended together giving you that perfect punch of flavour in every bite with the reward of only having to use one spice. Roasted Curried Cauliflower is a loveable side dish that is a must have addition to your next Indian inspired meal.
It should be no secret here and by now, I’m sure you’re well aware of my undying love for cauliflower. I like it in any and all of the ways. Whether it’s covered in cheese, made into rice or thrown into pasta with some bacon and garlic, I’m always down for what cauliflower has to offer. But you know, sometimes I don’t need to get crazy or fancy with it and I like enjoying it in the purest of ways. Simply seasoned and roasted. Cauliflower’s neutral flavour makes it easy to customize and absorb any flavour combination you feel like throwing at it.
And tonight, we’re going with Indian!
THE 5 INGREDIENTS YOU’LL NEED TO MAKE CURRIED CAULIFLOWER
Yes, friends! You already know that I’m a huge fan of recipes that are small on ingredients but big on flavour. And this recipe for Curried Cauliflower could not represent that better. Here’s what you’ll need in a little bit more detail:
- Cauliflower: Well, duh! Cauliflower is high in fibre, folate and a good source of Vitamins C and K. It’s also low in carbs, calories and fat making it a healthy choice for any diet. Since cauliflower is (one of the) stars of the show here, it’s best to go for a nice large head.
- Onions: Add a nice sweet balance and texture to this Curried Cauliflower Recipe. White onions work best in this recipe.
- Curry Powder: We can’t get away from mentioning that curry powder is the other *star* of the show here. We can’t have Cauliflower with Curry without having a good curry powder. It adds a deliciously warm depth of flavour to this Roasted Cauliflower Recipe. Generally speaking, curry powder is a blend of turmeric, cumin, ginger, black pepper, coriander and sometimes cinnamon and garlic. Choose a good quality one that is fresh and potent in both taste and smell for best results. Indian style curry powder is what you need for this recipe.
- Salt/Pepper: Adds flavour and balances out the bold and strong flavour from the curry powder.
- Olive Oil: Adds flavour and helps the salt, pepper and curry powder stick to the cauliflower. Also keeps the cauliflower from drying out and helps it properly crisp up and caramelize nicely as it roasts in the oven. As always, good quality and extra virgin works best in this recipe. However, feel free to use a different oil, such as avocado or coconut, instead if you prefer.
HOW TO MAKE CAULIFLOWER WITH CURRY (KEY TIPS)
You can find full instructions for how to make this healthy recipe for Curried Cauliflower in the recipe card down below, but here are a few quick tips to keep in mind:
- Cut the cauliflower into similar bite sized florets to ensure even cooking in the same amount of time. Cut larger florets in half or even thirds if you find some pieces too big.
- Ensure the ingredients are well combined before roasting. You want each and every single cauliflower floret to be nicely coated in the oil and spices for best results. I like tossing the cauliflower with the oil and spices in a bowl using my hands before transferring it to the baking sheet jusssst to make sure that everything is nicely combined. However, for less dishes, you can toss the cauliflower directly on the sheet pan before roasting.
- Line the baking sheet with parchment paper or aluminum foil for easy clean up. The curry powder is potent and can stain so not only will lining your baking sheet keep the cauliflower from sticking to the pan, it will keep the mess to a minimum and prevent staining.
- Don’t overcrowd the pan and work in batches if you have to. If you overcrowd the pan, the cauliflower will steam instead of crisp up nicely and caramelize as it roasts. A single layer (some touching is OK) is what we’re going for here.
- Flip the cauliflower halfway through roasting to ensure even cooking on both sides.
- Allow the cauliflower to rest for a couple minutes on the sheet pan after roasting before transferring it to a serving dish or plates. Piling the hot cauliflower florets on top of each other in a plate or a bowl directly out of the oven (while they’re still steaming) will hinder the cauliflower from maintaining it’s crunch and freshness and result in in soggy cauliflower.
FREQUENTLY ASKED QUESTIONS
To keep cauliflower from getting soggy, ensure the florets are laid out in as single of a layer as possible on the baking sheet before roasting. The least amount of touching or overlapping is what we’re going for here. Overcrowding the pan will cause the florets to steam instead of roast resulting in soggy cauliflower that is not properly browned or crisp.
Also, allow the cauliflower to rest for a couple minutes on the sheet pan after roasting before transferring it to a serving dish or plates. Piling the hot cauliflower florets on top of each other in a plate or a bowl directly out of the oven (while they’re still steaming) will hinder the cauliflower from maintaining it’s crunch and freshness and result in cauliflower that is soggy.
If stored in an airtight container and kept in the fridge, Curried Cauliflower leftovers will last for up to 4 days. To reheat, oven roast at 350° until warmed through or use a microwave.
Since this easy to make side dish is big on flavour, I recommend either sticking to a full out Indian spread or serving it up with something that is not as big on flavour. Butter Chicken, Tikka Masala or Naan Bread, anyone? For simple dishes, things like Grilled or Air Fried Chicken Breasts, Simple Cabbage Steaks or a nice Meatloaf all make great options. Serving this Curried Cauliflower on top of salads or bowls is also a great idea!
- 1 large head Cauliflower, cut into florets
- 1/2 White Onion, sliced
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Curry Powder
- 1 tsp Salt
- 1/2 tsp Pepper
- Chopped Fresh Parsley or Cilantro, for garnish, optional
- Preheat the oven to 400° and line a baking sheet with parchment paper.
- Add the cauliflower florets, sliced onion, olive oil, curry powder, salt and pepper to a bowl. Use your hands to toss, making sure the cauliflower is well coated in the oil and spices.
- Lay the florets out in a single layer on the parchment lined baking sheet with as little touching or overlapping as possible.
- Roast for 20-25 minutes, flipping once halfway through to ensure even cooking. Serve immediately garnished with fresh chopped parsley or cilantro, if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 615mgCarbohydrates: 11gFiber: 6gSugar: 5gProtein: 4g
Nutrition is only an estimate and calculated using Nutritionix.
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