Curry Roasted Cauliflower

Curry Roasted Cauliflower

This easy vegetable side dish can be prepped in less than 10 minutes active time and on the table in 30 minutes later. I use coconut oil, which adds a subtle coconut flavor to the dish but feel free to substitute extra virgin olive oil if you don’t have any coconut oil in the pantry.
Course Side Dish
Cuisine American, Indian
Keyword cauliflower, curry, easy, gluten free, indian, paleo, side dish, vegan, vegetable, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 155 kcal
Author Irvin


  • 1 large cauliflower about 2 to 2 1/2 pounds
  • 3 tablespoons extra virgin coconut oil or olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon kosher salt

To finish

  • Cilantro leaves for garnish optional


  1. Preheat the oven to 425°F. Lightly spray a rimmed baking sheet with cooking oil.
  2. Break the cauliflower down into florets and smaller stems and place in a large bowl. Save the leaves for another purpose (the leaves are edible and can be used just like cabbage).
  3. Place the coconut oil in a microwave safe bowl. Cook on high in the microwave, in 10 second burst, until liquid.
    melt coconut oil in a microwave safe bowl
  4. Add the spices to the oil and stir to combine.
    Add spices to the oil and stir.
  5. Drizzle spiced oil over the cauliflower florets and toss to coat. Pour onto pan and arrange in a single layer.
    drizzle and toss cauliflower florets in spiced oil then arrange on roasting pan in single layer.
  6. Roast in the oven for 30 minutes or until the cauliflower is tender and easily pierced with a fork. Garnish with cilantro leaves and serve immediately.