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Roasted Curried Cauliflower

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Adjust Servings:
1 1/2 Tbs Extra Virgin Olive Oil
1 Tsp Mustard Seed
1 Tsp Cumin Seeds
3/4 Tsp Curry Powder
3/4 Tsp Coarse Salt
1 Large Head (2#) Cauliflower Cut into bite-sized florets
Non-stick Cooking Spray

Roasted Curried Cauliflower

  • Gluten Free
  • Vegan Option
  • Vegetarian

My new favorite. Now I can say I crave cauliflower

  • 1 Hour
  • Serves 6
  • Easy




I can think of no better way to cook or eat cauliflower than this.

Yes, that’s a bold statement.

Cauliflower can be a little meek, a little…boring.  I’ve never met anyone who craves it, or who proudly asserts “I love cauliflower!”

Even if you do love cauliflower (you rare person, you), I’m sure you’d love to see a fresh take on it.

Leave it to the folks at Martha Stewart to give cauliflower a big pop of flavor without too much work.

It’s as easy as turning the oven on, giving it a little rub down with big flavor, and a little roasting time for something really special.  I made this roasted curried cauliflower as a side dish, but ended up snacking on it a little, then a little more…and it never really made it to the plate.

I love how the curry powder turns the white cauliflower a cheery yellow, and how roasting it browns the edges and makes it slightly nutty.

My new favorite.  Now I can say I crave cauliflower.

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Recipe Steps


Preheat oven to 375 degrees. Coat a rimmed baking sheet with cooking spray.


In a large bowl, stir together oil, mustard seeds, cumin seeds, curry powder, and salt.


Add the cauliflower, tossing to coat thoroughly with spice mixture.


Arrange cauliflower in a single layer on prepared sheet.


Roast until florets are browned on bottom and tender when pierced with the tip of a paring knife, about 35 minutes.


Tried and tested recipes I really make for my family and friends. Really. Simple, hearty comfort food made with fresh, local ingredients.

10 Reader Questions and Reviews Hide Comments

I just made up a batch of curry powder and I’m taking it on a test drive with this recipe. Thanks for posting. I left out the chili powder in hopes that the kid will eat it. Wish me luck!
: )

So I bookmarked this last week since i had a head of cauliflower in my fridge… just made it today. actually i’m eating it now. i changed the recipe a bit just bc of what i had on hand, but man oh man, this really got me to eat my veggies. i upped it to two tbsp olive oil, used ground cumin and ground mustard, and i didnt have nonstick spray so just greased the 13×9 pan with olive oil. Also kept it in for an extra 5 ins bc i like it browned 🙂

Thanks for sharing! I’ll def make this again, prob for a family dinner as a side dish… if i feel like sharing that is.

I am one of those that loves cauliflower. I often roast it just drizzled with olive oil, salt and pepper. It’s addicting.

I will definitely try this recipe.

Cauliflower is so often overlooked and this is a great recipe to highlight it. I love it.

I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian photo gallery showcasing the best vegetarian dishes and recipes on the web.

hi there, our pictures are neighbours on foodgawker and i just wanted to say hallo. you cauliflower makes me mouthwatering. i think i’ll do make it soon.

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