Roasted curry cauliflower is a great weeknight vegetable side dish that’s low carb and loaded with flavor and texture.
The oven has been working hard over the last week with the cool weather, finally. We’re always excited when it’s “sweater season” because that means we get to dig deep into our closets for the light jackets and sweaters that we haven’t seen since June. It’s exhilarating to be able to breathe cold and brisk morning air and warm up to a cup of coffee. Yeah, we’re dorks when it comes to seasonal transitions like this because you have to remember, we have only about 1.5 seasons in Southern California. That means when our “winter” is approaching, we roast the heck out of everything in the oven when we’re hungry.
This week has been all about roasted curry cauliflower because we crave it most when it’s freshly roasted out of the oven. The crispy edges, savory bite and fragrant touches of spices really makes the house smell and feel warm and cozy. The combination of curry and cauliflower is standard menu item on our rotation, especially when simmered in a coconut milk curry. Double Yum. But when it’s cold, it’s time to add some oven love and this recipe was a quick afternoon lunch at the studio that is now a tried and true keeper.
Watch the video making the Roasted Curry Cauliflower with Turmeric:
before and after
Roasted curry cauliflower cooked to perfect tenderness in the oven and kissed with a touch of warm, earthy turmeric is a side dish that should be at every vegetarian meal. It’s hearty, flavorful and satisfying on it’s own. Don’t be surprised if you’re able to make a whole meal out of it because it’s that addicting. Before you realize it, you’ve gobbled down a whole head by yourself. Just be prepared for your body reaction to all that fiber! Hahaha, sure it’s good AND cleansing at the same time.
What we love about this recipe most is that you can add as many toppings and for extra flavor and texture as you want. We added pistachios and coconut flakes. But golden raisins, almonds, cashews and so many other crunchy goodies come to mind that can make this dish even more outstanding. The possibilities are truly endless!
-diane and todd
the closer you look, the better it tastes
This recipe is adapted from our sriracha roasted cauliflower from our cookbook, Bountiful. Since everyone's spice preference varies, make sure to adjust the amount of curry powder. What we love about this recipe most is that you can add as many toppings and for extra flavor and texture as you want. We added pistachios and coconut flakes. But golden raisins, almonds, cashews and so many other crunchy goodies come to mind that can make this dish even more outstanding.
- 1/2 cup (120ml) olive oil
- 1 teaspoon (5ml) sesame oil
- 1 tablespoon (15ml) soy sauce (use Tamari Soy sauce for Gluten Free)
- 1 tablespoon (15ml) rice vinegar (use distilled white vinegar for Gluten Free)
- 2 teaspoons (10ml) curry powder (or to taste)
- 1/4 teaspoon turmeric
- 1 head cauliflower (about 2 pounds / 910g), cut into 3⁄4-inch (2-cm) florets
- 1/4 cup (60ml) pistachios
- 1/4 cup (60ml) toasted coconut flakes
- (optional garnish) mined cilantro or parsley
Preheat the oven to 425°F. Lightly grease a sheet pan or line it with parchment paper.
In a large bowl, combine the oil, sesame oil, soy sauce, vinegar, curry powder and tumeric. Whisk well.
Gently add the cauliflower to the bowl and coat with the marinade.
Arrange the cauliflower on a baking sheet and roast for 15 minutes. Turn the cauliflower over and roast for another 10-15 minutes, or until tender and crispy on the edges.
Serve with pistachios and toasted coconut flakes. Garnish with the cilantro and serve.