Description
1 medium head cauliflower, cut into florets
2 tbsp olive oil
1 tbsp curry powder
½ tsp ground turmeric
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
1 tbsp fresh cilantro, chopped (for garnish)
Directions:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with olive oil, curry powder, turmeric, garlic powder, onion powder, salt, and black pepper until evenly coated.
Spread the cauliflower in a single layer on the prepared baking sheet.
Roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender and slightly crispy.
Remove from the oven and garnish with chopped cilantro before serving.
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 120 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect roasted cauliflower every time.
- Prep the Cauliflower: Remove the leaves and core from a medium head of cauliflower. Using a sharp knife, cut it into evenly sized florets, about 1.5 to 2 inches wide. This ensures uniform cooking.
- Create the Spice Blend: In a small bowl, combine 1 tablespoon of curry powder, ½ teaspoon each of ground turmeric, garlic powder, and onion powder. Mixing the dry spices first helps distribute them more evenly than adding them individually to the bowl.
- Coat the Florets: Place the florets in a large mixing bowl. Drizzle with 2 tablespoons of olive oil and toss to coat lightly. Sprinkle the pre-mixed spice blend over the cauliflower, along with salt and black pepper to taste. Toss vigorously until every floret is thoroughly and evenly coated.
- Arrange for Roasting: Spread the seasoned florets in a single, uncrowded layer on your parchment-lined baking sheet. Ensure they are not touching, which allows for proper airflow and crispiness.
- Roast to Perfection: Place the sheet in the preheated 425°F (220°C) oven. Set a timer for 12 minutes. After it goes off, remove the sheet and use a spatula to carefully flip each piece. Return to the oven for another 10-15 minutes, until the edges are deeply golden brown and crispy and the stems are fork-tender.
- Garnish and Serve: Transfer the roasted cauliflower to a serving dish. Immediately garnish with 1 tablespoon of freshly chopped cilantro to add a burst of color and fresh flavor.
Serving Suggestions
This versatile dish can be the star or a supporting player. Serve it as a warm side with grilled chicken, fish, or tofu for a complete meal. For a vegetarian feast, mix it into a grain bowl with quinoa, chickpeas, and a dollop of yogurt. It also makes a fantastic filling for wraps or a hearty topping for a leafy green salad. Squeeze a bit of fresh lime juice over the top just before eating to enhance the flavors.
How-to Summary
Cut cauliflower into florets, toss with oil and a blend of curry powder, turmeric, garlic, and onion powders, then roast at 425°F for 20-25 minutes until crispy and tender. Garnish with fresh cilantro.
Frequently Asked Questions
Can I use frozen cauliflower florets?
Yes, but do not thaw them first. Toss them directly from the freezer with oil and spices. You may need to add 5-10 minutes to the roasting time, and they may not get quite as crispy as fresh.
How can I make this spicier?
Add ¼ to ½ teaspoon of cayenne pepper or chili powder to the spice blend, or sprinkle with red pepper flakes before roasting.
What’s the best way to store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in an air fryer or oven at 400°F for 5-10 minutes to restore crispiness. Microwaving will make them soft.
Can I prepare this ahead of time?
You can cut the cauliflower and mix the dry spices a day in advance. Store them separately in the fridge and combine with oil just before roasting for the best texture.
Is there a substitute for curry powder?
If you don’t have curry powder, you can use a mix of 1 tsp cumin, 1 tsp coriander, and ½ tsp ginger powder as a flavorful alternative base.
Common Mistakes to Avoid
- Overcrowding the Pan: Placing florets too close together steams them instead of roasting, resulting in a soggy texture. Use two sheets if necessary.
- Uneven Sizing: Cutting florets into vastly different sizes leads to uneven cooking—some pieces will burn while others remain hard.
- Skipping the Flip: Not flipping the cauliflower halfway through the cooking time prevents all sides from caramelizing evenly.
- Underseasoning: Cauliflower needs ample seasoning. Be generous with salt and ensure the spice mixture is rubbed into every nook and cranny.
Conclusion
This Curry Roasted Cauliflower recipe is a simple yet transformative way to enjoy a classic vegetable. With its deep, warm spices and satisfying crispy texture, it’s a guaranteed crowd-pleaser that fits into numerous dietary preferences. Mastering the straightforward technique of high-heat roasting and proper seasoning turns humble cauliflower into an extraordinary dish you’ll make again and again.
