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Curry Roasted Cauliflower

This recipe was inspired by a spiced chicken skewer recipe that my husband found and made. It’s quickly become a staple in our home but being that I don’t LOVE to eat meat, I adapted the recipe to my liking and did it with cauliflower. The whole plate can easily be vegan friendly with a vegan Greek yogurt or tzatziki too! Also, you can get creative with the dips... use whatever you have in your fridge! Hummus, baba ganoush, even ranch.

This is a super-simple weekday meal that I think will be part of your regular dinner routine pretty quickly. Pair it with an un-oaked, fresh Chardonnay or Chenin Blanc, a slightly off-dry Gewurztraminer or a fruit forward, light bodied red.




Curry Roasted Cauliflower

Serves 4


  • 4-5 cups fresh cauliflower in 1.5 inch florets

  • 3 tablespoons olive oil

  • 1 tablespoon yellow curry powder

  • 2 teaspoons paprika

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon cayenne pepper (or more if you like it hot!)

  • Salt + pepper to taste

  • 3 tablespoons fresh chopped mixed herbs (parsley, mint, basil or cilantro)

  • Fresh tzatziki or plain Greek yogurt


  1. Preheat oven to 400 degrees Fahrenheit.

  2. In large bowl, toss cauliflower florets in olive oil. Add curry powder, paprika, turmeric, garlic powder, cayenne, salt and pepper to small bow and stir to combine. Toss with cauliflower until all florets are evenly coated.

  3. Spread on large baking sheet, be careful not to overcrowd. Bake for 20 minutes, toss and put back into the oven for an additional 15-20 minutes until cauliflower is beautifully golden brown.

  4. Plate with Cucumber Mint Salad, tzatziki or yogurt, fresh naan or pita and top with fresh herbs.

Be sure to tag @crushfoodandwine if you try this recipe!

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1 Comment

Marion Kuling
Marion Kuling
Jul 26, 2021

Yummy, a simple healthy meal, full of freshness and flavor.

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