Roasted Curried Cauliflower
Yield: 4-6 side dish servings
Loaded with warm, bright flavor, this savory side takes mere minutes to prepare and can be transformed into a filling meatless meal with a few easy additions.


  • 1 medium head cauliflower (about 2 pounds*), cored and cut into florets
  • ½ a yellow onion, peeled and sliced, root to tip
  • 3 tablespoons (42 ml) olive or avocado oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1½ teaspoons yellow curry powder
  • ¼ teaspoon each cinnamon, garlic powder, ginger and black pepper
  • ¾ teaspoon kosher salt


  1. Preheat the oven to 425°F, and lightly coat a large, rimmed baking sheet with oil or line it with parchment paper.

    In a small bowl or glass measuring cup, whisk together the oil, lemon juice, curry and remaining spices and salt until well combined. Tip: the curry mixture can be prepared several hours in advance and stored at room temperature.

    Place the cauliflower florets and onion slices in a large bowl, pour the curry mixture overtop and toss to evenly coat. Spread the vegetables on the prepared baking sheet in a single layer.

    Roast for 25-30 minutes, or until just tender and lightly browned. Check a little early and toss if the bottoms are sufficiently browned but the cauliflower still needs a few more minutes to be cooked to your liking.

    Serve immediately or at room temperature, as is, or with any of the serving options noted below.


*I recently used a 3-pound head of cauliflower and simply added 1 additional tablespoon of oil, 1 more teaspoon of lemon juice and left the amount of spices unchanged. This stretched the mixture to cover the larger batch without sacrificing flavor.

Serving options: For a sweet and savory twist, add a palmful of raisins or chopped dates before serving. For added protein and a light vegan meal, stir in some garbanzo beans. A dusting of chopped, fresh cilantro or parsley prior to serving offers complementary fresh flavor. I haven’t tried, but I think these ingredients would also be delightful stirred into cooked pasta or a grain of choice that has been tossed in a drizzle of olive oil, an extra pinch or two of salt and pepper, and a squeeze of fresh lemon juice.

Fun option: For quick cutting and unique presentation, I often slice the head of cauliflower into thick “steaks.” The end pieces do break apart, as there’s no core there to hold them together. That’s ok though; simply cook the smaller pieces with the larger slabs for added texture and interest. However, to keep the steaks as in tact as possible, I brush them with the curry mixture and then toss the loose florets and onion slices with the balance so that everything is lightly coated.

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