Curry Roasted Cauliflower (Vegan + Gluten-Free)
This curry roasted cauliflower is an easy, healthy side dish that makes eating your vegetables delicious! Vegan and gluten-free.
Why You’ll Love Curry Roasted Cauliflower:
This roasted cauliflower recipe is far from boring. It’s a flavourful, delicious way to eat your veggies!
It’s delicious for dipping! Try serving it with my spicy sriracha mayo (recipe further down in this post).
Cauliflower is so good for us. It’s a great source of vitamin C, as well as a source of fibre, vitamin B6 and magnesium!
How to Roast Cauliflower:
Step 1: Preheat your oven to 400F and prepare your baking sheet. Either line your baking sheet with aluminum foil and spray with non-stick oil spray or just spray the pan with non-stick spray.
Step 2: Chop the cauliflower into bite-sized florets. To do this, slice the cauliflower in half from the top of the crown through to the stem. Quarter the cauliflower into 4 pieces, slicing vertically. Cut the core off each piece, leaving only florets. Cut florets into smaller, bite-sized pieces.
Step 3: Toss the cauliflower florets with oil and spices. I like to do this in a large mixing bowl, but you can do it right on the prepared baking sheet to minimize dishes!
Step 4: Roast the cauliflower in the oven for 25-30 minutes, tossing halfway, until browned and crisp. Serve and enjoy!
How to Serve Curry Roasted Cauliflower:
I love serving my curry roasted cauliflower with a variety of entrees. We have served it alongside tacos, with baked fish and rice, chicken, and more!
You can also enjoy this roasted cauliflower as an appetizer. Serve with spicy mayo for dipping! To make spicy mayo, just mix 1/4 cup mayo, 1/2 tbsp sriracha and 1/2 tablespoon maple syrup.
More Healthy Side Dish Recipes:
Balsamic roasted Brussels Sprouts
Baked Sweet Potato Fries with Curry Mayo
Crispy Garlic Parmesan Roasted Potatoes
Curry Roasted Cauliflower (Vegan + Gluten-Free)
Ingredients
- 1 medium head cauliflower, chopped into florets
- 2 tablespoons olive oil, can sub. avocado oil or canola oil
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 2 teaspoons garlic powder
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Preheat oven to 400F. Prepare a baking sheet with non-stick spray.
- Chop cauliflower into florets with stems removed. Place in a large bowl and toss with olive oil.
- Add spices and toss again until florets are well-coated with both oil and spices.
- Spread cauliflower evenly on prepared baking sheet and place in the preheated oven.
- Bake for 25-30 minutes, tossing cauliflower halfway through baking time.
- Serve immediately. Store leftovers in the fridge in an airtight container up to 4 days.
Connect with Hannah Magee, RD!
If you tried this recipe or any other recipes of mine let me know how you liked it by leaving a comment and rating below! Also, be sure to follow along on Pinterest, Instagram and Facebook for more!
This was super yummy with the flavors. Only one issue was getting the cauliflower any where near crispy. It was mushy. Delicious but mushy. I roasted for the right time, still was not looking very done so I transferred to the air fryer and it was a bit better but still didn’t quite get right.
Hi Elizabeth, sorry to hear the cauliflower got mushy for you. May I ask – did you use fresh cauliflower or cook from frozen? Also, sometimes I find it helps to make sure the cauliflower is well-spaced out on the pan. If the florets are too close together they will steam rather than roast and turn out more soft/mushy.