A classic cruciferous veggie gets the curry treatment in this golden-yellow Spicy Roasted Cauliflower recipe.
Do you remember what your first taste of curry was like? Personally, my life is divided into two periods: before I tried curry and after I tried curry. Once I tried it, the bright, sweet spice combination was a permanent part of my life. It was a taste experience that couldn’t be undone. For about a year after that first taste at an Indian restaurant, I became obsessed. I bought different curry powders—I even made my own—and stained an embarrassing number of outfits with the deep golden-yellow hue of turmeric.
These days, I’ve calmed down a bit, and I don’t put curry powder on everything anymore, but I do keep a well-stocked curry spice rack and still enjoy adding curry spices to lots of different dishes, including grilled chicken and many types of roasted veggies.
This spicy roasted cauliflower is one of my favorite side dishes to whip together for meal prep. It has curry-forward flavors, the color of turmeric, and a little garlic, plus a slight crispy texture from the breadcrumbs that are tossed in right before the roasting begins. All that adds to the always delicious flavor of roasted cauliflower, and in half an hour, you’ll have yourself a golden-yellow winner on the dinner table.
Is This Spicy Roasted Cauliflower Healthy?
This spicy roasted cauliflower is very healthy. Cauliflower itself is low in calories, carbs, and fat; high in fiber; a good source of vitamin C; and contains numerous trace minerals, like magnesium and potassium. The olive oil contributes some healthy monounsaturated fats. Turmeric is known for its anti-inflammatory properties and also contains antioxidants. It’s perfect for vegans (so long as the breadcrumbs are vegan), and it can be made gluten-free by substituting gluten-free breadcrumbs.
Tips For Making Perfect Roasted Cauliflower
Roasting cauliflower isn’t exactly rocket science, but there are a few things I’ve learned about the process over the years. Some of these tips extend to roasting vegetables in general, too.
- Make sure the oven is preheated to a high temperature—400°F or hotter. Preferably hotter!
- Dry the cauliflower florets well after you wash them.
- Cut the cauliflower pieces as uniformly as possible to ensure all the pieces are done at the same time.
- Buy cauliflower with tight and compact florets (a sign the vegetable is fresh). Avoid cauliflower heads that have brown spots on top.
- Consider using a brush to apply the olive oil and spice mixture.
- Taste the spice mix before applying it to the cauliflower. It should be quite salty when tasted alone. If it’s not, add a little more salt (or whatever seasonings you think it’s lacking!).
- Use parchment paper to prevent sticking to the pan.
How Do I Store Leftovers?
Let the cauliflower cool completely. You can then transfer it to an airtight container and store it in the fridge for 3-4 days. You can also freeze the roasted florets for up to 3 months, but note that the texture might be a bit softer when thawed. Thaw it in the fridge overnight. To reheat, put the cauliflower in the oven at 400°F until warmed through.
Serving Suggestions
I’ve served this spicy roasted cauliflower with so many main dishes, and it’s a hit with all of them. Juicy Grilled Chicken Breast, Healthy Baked Salmon, and even these Easy Baked Potatoes In Foil. This cauliflower complements pretty much everything. To keep the Indian cuisine theme, pair it with this Indian Spiced Chicken With Cashew-Cilantro Pesto.
Another idea is to serve this roasted cauliflower as part of a party grazing tray with a tasty dip. Try one (or a few) of these recipes on for size: Tzatziki, Aioli, and Indian 7-Layer Dip. Or for a different curry flavor, try this Curry-Sweet Potato-Almond Butter Dip.
Ingredients
- 1 head cauliflower (medium size)
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- Salt
- 2 teaspoons ground turmeric
- 4 tablespoons extra-virgin olive oil plus more for drizzling
- ⅓ cup breadcrumbs
- 2 cloves garlic
Instructions
- Preheat the oven to 450°F. Remove the cauliflower florets from the core, wash under running water, and drain. Pat dry with paper towels and set aside.
- In a large bowl, combine sweet paprika, curry powder, a generous pinch of salt, and turmeric with the olive oil, and stir until well mixed.
- Add the cut-up cauliflower into the bowl, and stir until cauliflower is coated as evenly as possible. Add breadcrumbs, then stir again.
- Place the cauliflower on a baking sheet with 2 whole cloves of garlic. Drizzle with a bit more extra-virgin olive oil and roast in the oven for 20 minutes, shaking the tray or flipping the cauliflower halfway through.
Tips & Notes:
- To ensure every floret is adequately covered, consider using a brush to apply the olive oil and mixture.
- Taste the spice mix before applying it to the cauliflower to ensure you’re happy with its taste and balance.
- Use parchment paper to prevent sticking to the pan.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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