It’s nice to 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 coming”, we roast the heck out of everything in the oven when we’re hungry. Our roasted curry cauliflower recipe is a great weeknight vegetable side dish that’s low carb and loaded with flavor and texture. It’s so yummy on it’s own as a low carb snack or as a side dish. It’s been a favorite since we first published in 2016.

Roasted Curry Cauliflower with Turmeric, Pistachios, Coconut Flakes | @whiteonrice

Video: Roasted Curry Cauliflower with Pistachios and Coconut

Great Flavors for Roasted Cauliflower

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.

Simple Roasted Curry Cauliflower Recipe

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!

Roasted Curry Cauliflower with Turmeric, Pistachios, Coconut Flakes on a plate
Roasted Curry Cauliflower with Turmeric, Pistachios, Coconut Flakes | @whiteonrice

Roasted Curry Cauliflower with Pistachios & Coconut

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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. 
4.67 from 6 votes
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Ingredients

  • 1/4 cup (60 ml) olive oil , grape seed oil or oil of choice
  • 1 Tablespoon (15 ml) soy sauce (use Tamari Soy sauce for Gluten Free)
  • 1 Tablespoon (15 ml) rice vinegar (use distilled white vinegar for Gluten Free)
  • 1 teaspoon (5 ml) sesame oil
  • 2 teaspoons (10 ml) curry powder (or to taste)
  • 1/4 teaspoon (1.25 ml) turmeric , optional
  • 1 head cauliflower (about 2 pounds / 910g), cut into 3⁄4-inch (2-cm) florets
  • 1/4 cup (30 g) roasted pistachios
  • 1/4 cup (20 g) toasted coconut flakes
  • chopped cilantro or parsley (optional garnish)

Equipment

Instructions 

  • Preheat the oven to 425°F (220°C). Line a baking sheet pan with parchment or lightly oil the pan.
    Lining Parchment on baking sheet pan
  • In a large bowl, combine the 1/4 cup oil, 1 Tablespoon soy sauce, 1 Tablespoon rice vinegar, 1 teaspoon sesame oil, 2 teaspoons curry powder (or to your taste) and 1/4 teaspoon optional additional turmeric. Whisk well.
    whisking marinade
  • Gently add the cauliflower to the bowl and coat with the marinade.
    Adding cauliflower to marinade
  • Arrange the cauliflower on a baking sheet into an even layer.
    Spreading cauliflower onto sheet pan
  • Roast at 425°F (220°C) for 15 minutes. Turn the cauliflower over and continue to roast for another 10-15 minutes, or until tender and crispy on the edges.
    Roasted cauliflower on sheet pan
  • Place in a serving dish and top with pistachios and toasted coconut flakes. Garnish with the cilantro and serve.
    Grabbing finished curried cauliflower with tongs

Video

Nutrition Information per Serving

Calories: 166kcal, Carbohydrates: 8g, Protein: 4g, Fat: 15g, Saturated Fat: 4g, Sodium: 198mg, Potassium: 377mg, Fiber: 3g, Sugar: 3g, Vitamin A: 28IU, Vitamin C: 47mg, Calcium: 32mg, Iron: 1mg
Course: Appetizer, dinner, Side Dish, Vegetables
Cuisine: Asian
Calories: 166

Easy Curry Recipes with Meat and Vegetables

Roasted Curry Cauliflower with Turmeric, Pistachios, Coconut Flakes on a plate