Our roasted curry cauliflower recipe is a great weeknight vegetable side dish that’s low carb and loaded with flavor and texture. Roasted Curry Cauliflower with Turmeric, Pistachios, Coconut Flakes on a plate

The oven has been working hard over the month with all our cool weather. 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: Roasted Curry Cauliflower with Turmeric

before and after 

Healthy Roasted Vegetarian Vegetable Recipe on baking sheet

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!

Enjoy this curry cauliflower recipe!

-diane and todd

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

the closer you look, the better it tastes 

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

Here’s a great butternut squash and curry cauliflower recipe. If you love  more curry here’s some pickles and chicken curry. And more great cauliflower recipes here. 

Roasted Curry Cauliflower with Turmeric, 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 (60ml) olive oil, grape seed oil or oil of choice
  • 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) roasted pistachios
  • 1/4 cup (60ml) toasted coconut flakes
  • (optional garnish) mined cilantro or parsley

Instructions 

  • 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.

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: Side Dish, Vegetables
Cuisine: Oven, Vegetable, Vegetarian
Calories: 166

This recipe was originally published in 2016 and re-published in 2021.