Crispy, creamy, and flavorful side dish
I am the QUEEN of roasting vegetables. Ok, yes. I did give myself that title LOL. But if it can be chopped, tossed, and popped in the oven — it has been! (This Honey Roasted Broccoli, Roasted Asparagus, and Roasted Yukon Gold Potatoes are some of my go-tos!)
My secret is that I always start with a mix of either oil or butter and fresh garlic cloves. From there I normally let my imagination run wild. This time I threw in a mix of curry-inspired seasonings. (All super common ones that you probably already have in your pantry!) The mix of deep, rich, earthy flavors combined with a finishing touch of punchy cilantro at the end was absolutely delish!
While you can definitely stop there, you can up-level the flavor even more with a super simple, creamy yogurt sauce.
In addition to the flavors being absolutely on point, the act of cutting the florets a similar size and then roasting at a relatively high heat of 425 degrees is key to getting those crispy florets. And we all know, it’s a mix of flavors AND texture that truly make a dish incredible!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Yogurt sauce. A mix of Greek yogurt, lemon juice, salt, and garlic cloves create a creamy, tangy sauce that is so good on this dish. Avoid garlic powder if at all possible.
- Cauliflower. You’ll need one large head, which is about 2 ½ pounds untrimmed. It really matters how big it is. If it’s too small, you’ll have too much seasoning and oil to cauliflower. You want at least 6-8 cups of cauliflower once cut into florets.
- Oil. Avocado oil is my preference since it’s great at higher heats, but olive or even vegetable oil can be used.
- Spices. It might sound surprising, but cinnamon is the secret ingredient.
- Garlic. While fresh is best, garlic powder can be used.
- Cilantro. This might seem optional, but this bright herb adds the perfect counterbalance to the richer spiced cauliflower.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Season the cauliflower.
First, preheat the oven to 425°F. You want the oven hot to ensure the cauliflower is crispy.
Stir together the olive oil and minced garlic in a large bowl. Then, add the cauliflower florets and toss until everything is combined.
Mix together the curry powder, cumin, paprika, cinnamon, salt, and black pepper in a small bowl. Sprinkle it over the cauliflower, tossing to ensure everything is coated.
Bake in the oven.
Line a baking sheet with parchment paper. Spread the cauliflower in a single layer across the pan.
Bake in the preheated oven for 25 to 30 minutes. Be sure to flip the cauliflower halfway through the cooking time so all sides get crispy.
Make the sauce.
While the cauliflower is baking, it’s the perfect time to whip up the yogurt sauce.
In a medium-sized bowl, combine the yogurt, lemon juice, honey, salt, and black pepper. Whisk well until the sauce is smooth.
Serve the curry cauliflower.
After the cauliflower is done cooking, sprinkle some fresh chopped cilantro on top. Serve it alongside the homemade yogurt sauce.
FAQs
There are a few reasons your roasted cauliflower might by mushy. Be sure not to use too much oil and allow the oven plenty of time to preheat.
Store leftover curry roasted cauliflower in an airtight container in the fridge for up to 4–5 days, keeping the yogurt sauce separate if possible. Reheat the cauliflower in the oven or air fryer until crisp, then drizzle with the chilled yogurt sauce just before serving.
What to serve with it?
This cauliflower curry recipe is so delicious, it’s the perfect side to just about any main dish.
Keep the Asian flavors with these Thai Chicken Wings, Crockpot Chicken Curry, or Massaman Chicken Curry.
You can also go with BBQ Baked Chicken, Glazed Balsamic Chicken, Air Fryer Boneless Chicken Thighs, or Pistachio-Crusted Salmon.
Add some spice with Sriracha Mayo!
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Curry Roasted Cauliflower with Yogurt Sauce
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Ingredients
- 1 large head cauliflower cut into florets
- 2 tablespoons avocado or olive oil
- 2 garlic cloves finely minced
- 1 teaspoon curry powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- Pinch of cinnamon
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- ¼ bunch cilantro finely chopped
Yogurt Sauce:
- 1 cup plain Greek yogurt full-fat or non-fat
- 1 lemon juice
- ¼-½ teaspoon salt to taste
- 2 garlic cloves finely minced
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine olive oil and minced garlic. Whisk until well combined. Add cauliflower florets to the bowl and toss until they are evenly coated in the oil.1 large head cauliflower, 2 tablespoons avocado or olive oil, 2 garlic cloves
- In a separate small bowl, combine curry powder, cumin, paprika, cinnamon, salt, and black pepper. Whisk until combined. Sprinkle over the cauliflower and toss to coat.1 teaspoon curry powder, ½ teaspoon cumin, ½ teaspoon paprika, Pinch of cinnamon, 1 teaspoon salt, ¼ teaspoon black pepper
- Arrange the coated cauliflower in a single layer on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, flipping the cauliflower halfway through the baking time, until they are crisp and tender.
- While the cauliflower is baking, prepare the yogurt sauce. In a medium-sized bowl, whisk together the plain yogurt, lemon juice, honey, salt, and black pepper until smooth.1 cup plain Greek yogurt, 1 lemon, ¼-½ teaspoon salt, 2 garlic cloves
- Serve the curry roasted cauliflower hot, garnished with chopped cilantro, and accompanied by the yogurt sauce. Enjoy!¼ bunch cilantro
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Video
Notes
- Cauliflower: Cut the cauliflower into similar sized pieces so they all roast up at same time.
- Baking: Don’t overcrowd the pan.
- Oil: Avoid over-oiling as this can make the vegetables more soggy.
- Temperature: Make sure the oven temp is nice and hot before you add the cauliflower.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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