Kitchen notes · a little help before you start
Roasted Curried Cauliflower
Roasted Curried Cauliflower is made with head cauliflower, curry powder, and squeezed lemon juice.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 8
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Keep the specified layer
Arrange the food as directed and check that the pan or basket has enough space.
2. Preheat as directed
Have the oven at the specified temperature for its cooking step.
Get to know the ingredients
large head cauliflower, chopped into florets
In the method: In a large bowl, toss the cauliflower florets with the olive oil, curry powder, salt and black pepper.
curry powder
In the method: In a large bowl, toss the cauliflower florets with the olive oil, curry powder, salt and black pepper.
ground black pepper
In the method: In a large bowl, toss the cauliflower florets with the olive oil, curry powder, salt and black pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 large head cauliflower, chopped into floretsIngredient note
Source: 3 tablespoons olive oilIngredient note
Source: 1 tablespoon curry powderIngredient note
Source: 1/2 teaspoon saltIngredient note
Source: 1/4 teaspoon ground black pepperIngredient note
Source: 1 tablespoon fresh squeezed lemon juiceIngredient note
Source: 2-3 tablespoons chopped fresh cilantro or parsley; upper source range endpoint used for shopping.
How to make it
0 of 5 steps completeMake room for Roasted Curried Cauliflower
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve with cilantro or parsley and enjoy!
A few questions you might have
What should I prepare first?
Set out the oven and baking sheet. Start with this step: Preheat oven to 425 degrees F and line a large rimmed baking sheet with parchment paper.
Which preparation step should I plan for?
Arrange the food as directed and check that the pan or basket has enough space.
What check should I look for as it cooks?
Roast in the oven for 25-30 minutes until browned, but be careful not to burn the florets.
How do I plan the ingredient amounts?
This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Leftover roasted cauliflower will keep for 4 days in an airtight container in the refrigerator. It can be frozen as well, if needed. Add 1/4 teaspoon ground cinnamon for a slightly sweet addition. Or just a sprinkle of garam masala for more intense flavor. Oil free – Simply omit the olive oil. The cauliflower won’t get nearly as golden and browned, but it still works. Frozen cauliflower – You can absolutely use this recipe with frozen cauliflower florets as well. Just mix the oil/spices with the frozen cauliflower and roast until browned and cooked.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: noracooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.