Curry Roasted Cauliflower – Cauliflower is roasted with warm spices and served with creamy coriander jalapeño chutney. A tasty and delicious way of enjoying cauliflower.
This roasted cauliflower is easy to make, and packed with healthy ingredients. A great low carb side dish which can be enjoyed with any main course.
Few main dishes you can serve this curried cauliflower with – Lasagna Roll Ups, Burnt Garlic Fried Rice, Indian Potato Tacos, Spaghetti with Garlic & Olive oil and Plain Biryani.
Why roast the Cauliflower?
Roasting in the oven caramelizes the natural sugars in the vegetable and adds a depth of flavor.
Cauliflower is very neutral in taste, so it takes in any flavors we add. so these warm spices and roasting in the oven makes the cauliflower very tasty.
Ingredients:
Cauliflower – fresh cauliflower washed and wiped dry.
Spices – curry powder, garlic powder, turmeric powder, cumin powder and black pepper
Oil – I used avocado oil, but you can also use olive oil or vegetable oil.
Chutney – made with cilantro, jalapeno, sour cream, cumin and garlic
How to make Roasted Curried Cauliflower
Preheat the oven to 425 F or 225 C.
Wash and the cut cauliflower to florets.
In a large bowl add the cauliflower florets, oil, curry powder, cumin powder, garlic powder, turmeric powder and salt.
Gently toss till the cauliflower is coated with the spices and oil. You can taste test at this point and adjust the salt and spices.
Grease the baking tray with oil and transfer the spiced cauliflower and spread it in an even layer.
Bake for 17-20 minutes until golden brown. After 12- 13 minutes of baking, turn the cauliflower to get golden brown on the other side. Remove and garnish with chopped coriander leaves and a squeeze of lime juice (optional)
Cilantro Jalapeno Chutney
While the cauliflower is baking, to a small blender jar add coriander leaves, garlic clove, jalapeno ( remove seeds if you prefer mild chutney), cumin powder, lime juice and salt.
Roughly blend them and add the sour cream and puree it again till creamy. Taste and adjust the salt and lime juice.
Keep it chilled till you are ready to serve.
Tips
Do not over crowd the pan, the cauliflower need that space for air flow to get crispy.
To get the golden brown edges, do not bake them on parchment paper.
Frequently Asked Questions
Potato or Sweet Potato, cooking time may vary.
Use half teaspoon each of coriander powder and garam masala.
Yes, but if you have fresh garlic add 1 or 2 whole garlic cloves while roasting.
Use hung yogurt
Indian style small green chili. If you can’t take the heat saute the green chili in half teaspoon of oil and blend it with the chutney ingredients.
More Appetizers/Side Dishes –
Cheese and Garlic Pull Apart Bread
If you tried this Curry Roasted Potatoes, don’t forget to give a star rating below.
For more recipes and to see what’s cooking in my kitchen, follow me on Facebook, Pinterest and Instagram.
Curry Roasted Cauliflower
Equipment
- Oven
Ingredients
For roasted cauliflower
- 1 large head cauliflower, cut into florets
- 1 teaspoon curry powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin powder
- ⅛ teaspoon black pepper powder
- ¼ teaspoon turmeric powder
- 4 teaspoon olive oil or any oil of your choice
- salt to taste
Cilantro Jalapeno Chutney
- 1 big handful of coriander leaves
- 2 small cloves garlic
- 1 jalapeno ( remove seeds if you like it mild)
- 2 teaspoon cumin powder
- ½ cup sour cream (full fat)
- salt to taste
- lemon juice to taste
For Garnish
- chopped coriander leaves
- squeeze of lime/lemon juice
Instructions
- Preheat the oven to 425 F or 225 C.
- Wash and the cut cauliflower to florets.
- In a large bowl add the cauliflower florets, oil, curry powder, cumin powder, garlic powder, turmeric powder and salt.
- Gently toss till the cauliflower is coated with the spices and oil. You can taste test at this point and adjust the salt and spices.
- Grease the baking tray with oil and transfer the spiced cauliflower and spread it in an even layer.
- Bake for 17-20 minutes until golden brown. After 12- 13 minutes of baking, turn the cauliflower to get golden brown on the other side. Remove and garnish with chopped coriander leaves and a squeeze of lime juice (optional)
Cilantro Jalapeno Chutney
- While the cauliflower is baking, to a small blender jar add coriander leaves, garlic clove, jalapeno ( remove seeds if you prefer mild chutney), cumin powder, lime juice and salt.
- Roughly blend them and add the sour cream and puree it again till creamy.
- Keep it chilled till you are ready to serve.
Kaela
Really wonderful dish. We especially loved the sauce. We used fresh ingredients from the garden: jalapeño, parsley and garlic.
Madhavi
Fresh ingredients from the garden makes recipes even more special and tasty. Thanks for sharing your feedback!
c
I’m a high school student, and I love making this recipe! Very easy, and tastes great! THANK YOU
Madhavi
Thank you Cindy. So happy you love making this recipe.
David Roofthooft
I made this last night to go with a chicken tikka massala and basmati rice … it was delicious and perfectly complimented the meal. Thank you! The chutney alone was insane.
Madhavi
so glad you enjoyed it David!
Jessica
This was phenomenal and so easy. I made the sauce in the mortar and pestle and it was outstanding. Everyone raved, especially the children.
Madhavi
Thanks Jessica for sharing your feedback. Nothing makes me more happy then kids enjoying my recipes.
Hannah
This recipe is so great, especially the sauce, will be making again! Thanks so much.
Madhavi
Thank you Hannah. So glad you enjoyed it.
Kundana
Thanks for sharing a new version of Gobi🥰🥰
Sarah
I am a diabetic and can’t have very many carbs. I made this instead of rice with my my chicken curry dishes and it tastes amazing! Thank you so much for sharing. I have come back to it 3 times already in the past couple of months~
Sarah
Opps I didn’t mean to write a response to someone else’s comment. I’m sorry.
Madhavi
Not at all…. Thank you for trying the recipe!
Madhavi
So happy that you like this recipe Sarah. Thank you for sharing your feedback, truly appreciate!