Cauliflower was on sale! YAY! It’s a rare occasion when the price of cauliflower is what I consider to be reasonable, so when it happens, I take advantage. Roasting cauliflower is, IMHO, one of the best ways to prepare this vegetable. I love garlic parmesan roasted cauliflower, but sometimes I need to switch it up, so today I made Curry Roasted Cauliflower.
This Curry Roasted Cauliflower is incredibly simple. The mild, roasted cauliflower is nicely balanced with the earthy curry powder and the sweetness of the caramelized onions and fresh peas. I used mild curry powder and I even added some red pepper flakes just to liven things up. If you have spicy curry powder, that will work just as well.
See this recipe used in my weekly meal prep.
Post updated 8-20-17
Curry Roasted Cauliflower
Curry Roasted Cauliflower
Add big flavor to plain cauliflower with this curry roasted cauliflower recipe.
- 1 head cauliflower $2.50
- 1/2 large red onion $0.65
- 2 Tbsp olive oil $0.22
- 1/2 Tbsp curry powder $0.10
- 1/4 tsp crushed red pepper (optional) $0.02
- salt and pepper to taste $0.05
- 1/2 cup frozen peas $0.23
Preheat the oven to 400ºF. Remove the leaves and stem from the cauliflower and cut it into bite-sized florets. Place the florets in a colander and rinse under cool water. Drain well and remove as much water as possible.
While the cauliflower is draining, slice the onion into strips. Line a baking sheet with foil, if desired, for easy cleanup. Spread the cauliflower and red onion on the baking sheet. Drizzle with olive oil and sprinkle on the seasonings (curry powder, red pepper flakes, salt, and pepper). Toss until everything is well coated.
Place the baking sheet in the oven and roast for 45 minutes, stirring once half way through. Thaw 1/2 cup of frozen peas while the cauliflower is roasting.
Remove the cauliflower from the oven after 45 minutes or when the edges of the cauliflower have turned golden brown. Add the thawed peas and toss until everything is coated in oil and spices. Serve warm!
Step By Step Photos
Start by removing the leaves and stem from the cauliflower. Cut the cauliflower into bite-sized florets. Place the florets in a colander and rinse under cool water. Drain them very well (shake to remove excess water). Slice the onion into strips. Make sure the onion slices aren’t TOO thin or else they may burn while roasting. Place the florets and onion on a baking sheet (you can line the baking sheet with foil for easy cleanup, if desired).
Drizzle 2 Tbsp olive oil over the cauliflower and onions, then sprinkle on about 1/2 Tbsp curry powder, about 1/4 tsp crushed red pepper flakes, and a pinch or two of salt and pepper. You can use either mild or spicy curry powder. If you have mild curry powder, but want your dish to be even more spicy, you can add a little cayenne pepper as well.
Use your hands and toss until everything is well coated in oil and seasoning. You can do this in a bowl but I don’t like to dirty another dish. Spread it all out in one layer on the baking sheet.
Roast in a preheated 400 degree oven for about 45 minutes, stirring once half way through. While the cauliflower is roasting, allow 1/2 cup peas to thaw. When it’s done, the edges of the cauliflower will be golden brown and the florets will be tender. Add the peas and toss them so they get coated in the excess oil and seasoning.
So warm and spicy!
Serve the Curry Roasted Cauliflower while it’s still warm (reheated leftovers are also great!).