If you’re looking for an amazing way to upgrade your roasted cauliflower game, give this curried cauliflower a whirl. Accompanied by golden raisins, roasted almonds, and a fresh sprinkle of cilantro, it’s easy to make and incredibly delicious! Here’s how.
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Ingredients You’ll Need
This roasted curry cauliflower comes together with a few ingredients and a handful of spices. Here’s what to gather, plus a few potential swaps:
- Cauliflower: I use a large head of cauliflower sliced into florets, although you could also grab a bag of florets from the store, you’ll want about 24 ounces. Make sure the florets are even in size, this ensures consistent baking.
- Sauce: Our curried cauliflower sauce is made of olive oil, lemon juice, fresh garlic, curry powder, cinnamon, salt and pepper. Simple but loaded with flavor.
- Goodies: I love to mix red onion, sliced almonds, raisins, and cilantro into this roasted curry cauliflower. Feel free to skip the raisins for a low carb side, or cilantro if you can’t stand the taste.
How Do You Cut Cauliflower Before Cooking?
A head of cauliflower can be a bit tricky to cut, but once you get the hang of it, you’ll find it’s pretty easy! Here’s my quick 5 step process to cut cauliflower into florets, which I use for all my recipes:
- Remove the outer leaves.
- Slice cauliflower in half.
- Slice in half again (quarters).
- Cut at an angle to remove the core.
- Slice or pull cauliflower into florets.
How to Make Curried Cauliflower
Now that your cauliflower is sliced and ready to go, the rest is easy! Here’s how to make this curried cauliflower recipe in no time at all:
- Whisk the sauce
- Toss the onions, cauliflower, and almonds in.
- Bake!
- Add the raisins and cilantro.
What to Serve With Curried Cauliflower?
This curry roasted cauliflower is a delicious side to serve alongside all your favorite Indian and Thai dishes. To name a few…
- Dish up a family style Indian meal with butter chicken, tandoori chicken, chicken tikka masala, chicken korma, or chicken curry.
- Or a Thai variation with this peanut butter chicken, Thai chicken salad, Thai chicken wings, salmon curry, or cashew shrimp.
- Go vegetarian, and dish this over a bed of yogurt with a side spaghetti squash pad Thai or even this curried egg salad.
Storing + Reheating Leftovers
Curried cauliflower is a great make ahead side, as it doesn’t crisp in the oven, so no texture will be lost when it’s reheated. Store it in an airtight container for 3-4 days in the fridge, and reheat it in the microwave just before serving.
More Cauliflower Recipes
- Cauliflower Fried Rice
- Mashed Cauliflower
- Cauliflower Mac and Cheese
- Mexican Cauliflower Rice
- Cheesy Cauliflower Rice
Curried Cauliflower
Print Recipe Pin RecipeIngredients
- 4 cloves garlic minced
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large head cauliflower cored and sliced into even sized florets
- 1/2 red onion peeled + sliced
- 1/3 cup almonds slivered + roasted
- 1/4 cup golden raisins
- 1/4 cup fresh cilantro chopped
Instructions
- Preheat oven to 425 F. Option to line a rimmed baking sheet with parchment paper for easy clean up.
- In a large bowl, whisk together the lemon juice, olive oil, garlic, curry powder, cinnamon, salt, and pepper. Add the cauliflower, red onion, and almonds, and toss to combine.
- Spread into a single layer on prepared baking sheet, and bake in preheated oven for 25-30 minutes, until the cauliflower has softened to your liking.
- Add the raisins, and toss to combine. Top with fresh parsley before serving, and enjoy!
