Cauliflower was on sale! YAY! It’s a rare occasion when the price of cauliflower is what I consider to be reasonable, so when it happens, I take advantage. Roasting cauliflower is, IMHO, one of the best ways to prepare this vegetable. I love garlic parmesan roasted cauliflower, but sometimes I need to switch it up, so today I made Curry Roasted Cauliflower.
This Curry Roasted Cauliflower is incredibly simple. The mild, roasted cauliflower is nicely balanced with the earthy curry powder and the sweetness of the caramelized onions and fresh peas. I used mild curry powder and I even added some red pepper flakes just to liven things up. If you have spicy curry powder, that will work just as well.
See this recipe used in my weekly meal prep.
Curry Roasted Cauliflower
Servings 6Ingredients
- 1 head cauliflower ($2.50)
- 1/2 large red onion ($0.65)
- 2 Tbsp olive oil ($0.22)
- 1/2 Tbsp curry powder ($0.10)
- 1/4 tsp crushed red pepper (optional) ($0.02)
- salt and pepper to taste ($0.05)
- 1/2 cup frozen peas ($0.23)
Instructions
- Preheat the oven to 400ºF. Remove the leaves and stem from the cauliflower and cut it into bite-sized florets. Place the florets in a colander and rinse under cool water. Drain well and remove as much water as possible.
- While the cauliflower is draining, slice the onion into strips. Line a baking sheet with foil, if desired, for easy cleanup. Spread the cauliflower and red onion on the baking sheet. Drizzle with olive oil and sprinkle on the seasonings (curry powder, red pepper flakes, salt, and pepper). Toss until everything is well coated.
- Place the baking sheet in the oven and roast for 45 minutes, stirring once half way through. Thaw 1/2 cup of frozen peas while the cauliflower is roasting.
- Remove the cauliflower from the oven after 45 minutes or when the edges of the cauliflower have turned golden brown. Add the thawed peas and toss until everything is coated in oil and spices. Serve warm!
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Nutrition
How to Make Curry Roasted Cauliflower – Step By Step Photos
Start by removing the leaves and stem from the cauliflower. Cut the cauliflower into bite-sized florets. Place the florets in a colander and rinse under cool water. Drain them very well (shake to remove excess water). Slice the onion into strips. Make sure the onion slices aren’t TOO thin or else they may burn while roasting. Place the florets and onion on a baking sheet (you can line the baking sheet with foil for easy cleanup, if desired).
Drizzle 2 Tbsp olive oil over the cauliflower and onions, then sprinkle on about 1/2 Tbsp curry powder, about 1/4 tsp crushed red pepper flakes, and a pinch or two of salt and pepper. You can use either mild or spicy curry powder. If you have mild curry powder, but want your dish to be even more spicy, you can add a little cayenne pepper as well.
Use your hands and toss until everything is well coated in oil and seasoning. You can do this in a bowl but I don’t like to dirty another dish. Spread it all out in one layer on the baking sheet.
Roast in a preheated 400 degree oven for about 45 minutes, stirring once half way through. While the cauliflower is roasting, allow 1/2 cup peas to thaw. When it’s done, the edges of the cauliflower will be golden brown and the florets will be tender. Add the peas and toss them so they get coated in the excess oil and seasoning.
So warm and spicy!
Serve the Curry Roasted Cauliflower while it’s still warm (reheated leftovers are also great!).
Has anyone made this ahead and froze it? Looking to add it to our lunch meal prep, just need to know if it needs to be one of the first in the rotation or if it would freeze well?
This was so good. I upped the chile flakes, ate half as my dinner, and the other half cold as lunch. Excellent both ways. I would easily be proud to take this as a “salad” to a pot luck or picnic.
Honestly the curry had me scared because I don’t like curry too much BUT I had a hug head of cauliflower I got for free and needed to use so I threw caution to the wind. I am so glad I did, This is a keeper!!
This turned out amazing. Made it a little more spicy with cayenne pepper and added garlic cloves for extra flavor. Will definitely make again. Super easy dinner <3
I’m disappointed because I was following the step by step with pictures part and you say use “1.5 tbsp” of curry but in the ingredients list it’s says only half a tbsp. Crossing my fingers that triple the amount of seasoning doesn’t ruin my dish :/
Only problem I’ve run into with your recipes though.
We just made this with the addition of 1/2 bag of radishes cut into quarters. Delish!!
Beth, is it 1/2 TBS of curry powder or 1 and a 1/2 tBS of curry powder?
I love your site by the way. I’ve learned a lot from you, and I think I’m old enough to be your mum. :)
I used only 1/2 Tbsp, but depending on the potency of your curry powder, you may need more. :)
heck. yes. I made this extra spicy and without peas. OH MY GOD in case the cauliflower couldn’t stand alone, the red onions pack a whole new punch.
I think I’m going to make a bowl meal out of this with your tandoori chicken bites over yellow rice! Can’t wait to try it out!
I made this tonight, using some precut florets and omitting the peas. I loved it and so did my mom, who isn’t nearly as much a fan of curry as I am! :)
Finally took the Indian cooking plunge. This was so easy and smelled soooooo good when it was cooking! Hubby and I loved it, and will be adding it to our rotation, along with several of your other Indian recipes. Healthy, inexpensive food, yay!
Tastes just great! Roasty, spicy goodness :9
Just made this….SO disappointed. Literally tastes like what is costs. It was nothing special at all and will be put on the list of “foods I will NEVER make again”
:) but still going to try a ton more of her recipes.
P.s If I could rate this zero stars, I would.
I’m curious; what made it seem so bad to you? Just bland? Zero stars is quite harsh, especially in light of the other glowing comments.
made this to go with dinner and it was really yummy. i didn’t have peas so just used shelled edamame and though i think the peas would have added a nice sweetness it was still very good. also, i’m not sure if my oven runs hotter than others but most roasted veggies NEVER take as long as the recipe suggests. my cauliflower was totally done in 25 minutes…i could have probably could have gotten away with 20 minutes and i’d probably add the peas 5 minutes before the veggies were done. =) will def make again…super fast and easy!
I made his with frozen cauliflower ($1.69 for a pound for the budget aspect since fresh cauliflower was $4 at my store). I thawed the cauliflower in a bowl of warm water, dried it off as much as possible, and followed the rest of the recipe. It added five minutes to prep work, but I was already making another Indian recipe from this site. Even with the extra prep time, my timing was perfect. It was fantastic, and had a great texture! I bought peas, but forgot to add them. Didn’t miss ’em anyways since it was so tasty regardless.
I made this last night for a New Year’s Eve potluck, and it was tasty! I did kick it up with a bit more curry and red pepper, since I found the recipe amounts not quite enough for my taste. And I also threw in some extra broccoli, and that worked really well.