This curried roasted cauliflower gives a familiar vegetable a bright, flavorful, and irresistible twist.
Most weeknight dinners at my house follow a simple formula: protein + vegetable + starch. They’re easy and nutritious, but by midweek I like to switch things up — a bold sauce, an unexpected starch, or a new way to prepare a vegetable makes the whole meal feel fresh again.
This curried roasted cauliflower is one of those easy, exciting vegetable updates. The florets are thickly sliced into steaks or large pieces, then coated in a tangy, spiced sauce made from coconut cream, lemon juice, curry powder, turmeric, and a touch of salt. Roasted until the edges caramelize, the cauliflower develops a crisp, golden crust with bright, warming flavors inside.
I couldn’t stop eating this — it was that good. For a complete dinner, serve the curried cauliflower alongside grilled or roasted chicken thighs and steamed white rice, or pair it with pork tenderloin and roasted beets. It also goes well with pan-seared steak and baked sweet potatoes. The spice and acidity make it versatile enough to complement many proteins and sides.
Curried Roasted Cauliflower
Ingredients
- 1 head cauliflower roughly chopped
- 3 tablespoons coconut cream
- 1/4 cup lemon juice about 2 small lemons
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon sea salt
- Fresh chopped cilantro for garnish
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, whisk together coconut cream, lemon juice, curry powder, turmeric, and sea salt. Add the cauliflower and stir to coat each piece evenly.
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Arrange the cauliflower in a single layer on a rimmed baking sheet, making sure pieces don’t overlap. Roast for about 40 minutes, or until the edges are browned and slightly crispy.
Nutrition
Additional Info
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