Description
This Roasted Curry Cauliflower recipe is a simple and vibrant dish featuring tender cauliflower florets and red onions tossed in a flavorful blend of curry spices and roasted to crispy perfection. Perfect as a side or main, it’s enhanced with fresh cilantro and a drizzle of tahini sauce for extra creaminess and zest.
Ingredients
Vegetables
- 2 pounds cauliflower florets (about 8 cups; 1 large or 2 small heads)
- 1/2 red onion, ends trimmed and quartered
Spices & Seasonings
- 3 tablespoons avocado oil
- 2 teaspoons salt-free curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon kosher salt
- Fresh cilantro, for serving
- Tahini sauce, for serving
Instructions
- Prep: Preheat the oven to 415°F (213°C) and line a baking sheet with a silicone baking mat or use a nonstick baking sheet to prevent sticking and ensure easy cleanup.
- Seasonings: In a large bowl, whisk together the avocado oil, curry powder, garlic powder, onion powder, cayenne pepper (if using), and kosher salt until well combined. This spice blend forms the flavorful coating for the vegetables.
- Add the Veg: Add the cauliflower florets to the bowl and toss thoroughly until every piece is evenly coated with the spicy oil mixture. Next, add the quartered red onion and toss again to distribute the seasoning.
- Bake: Spread the seasoned cauliflower and onion evenly on the prepared baking sheet. Place the baking sheet on the middle rack of the preheated oven and bake for 15 minutes. Remove the sheet and use a spatula to stir and flip the vegetables to promote even roasting. Return the sheet to the tip rack (upper part of the oven) and bake for an additional 10 to 15 minutes until the edges of the cauliflower and onion begin to crisp and brown slightly.
- Serve & Store: Serve the roasted curry cauliflower warm, garnished with fresh cilantro and a drizzle of tahini sauce for added flavor and creaminess. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Notes
- Adjust cayenne pepper according to heat preference or omit for a milder dish.
- Use a silicone baking mat or nonstick sheet to prevent sticking and ease cleanup.
- Toss vegetables halfway through baking to ensure even roasting and caramelization.
- This recipe is versatile and pairs well with cooked rice or as a side to grilled meats or other vegetarian dishes.
- For a nuttier flavor, substitute avocado oil with olive oil if preferred.
- Prep Time: 8 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Indian-inspired
