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How To Make Cauliflower Taste As Good As French Fries: Roasted Curried 
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6 Jedi Mind Tricks That Convince People To Eat HealthyHow To Make Cauliflower Taste As Good As French Fries: Roasted Curried Cauliflower
Roasted Curried Cauliflower
I’ve resisted publishing this recipe for months because I was worried it was too simple for an entire blog post. But every time I cook it for someone (which I do all the time because it is so easy and delicious) they ask me for the recipe so they can try it themselves. Now I can just send them a link 
What’s weird is that this is just roasted cauliflower, it couldn’t sound any less glamorous. But for some reason roasting cauliflower completely transforms it from a vegetable people are pretty sure they don’t like into something they just can’t get enough of.
The coolest part of all is that anyone (like ANY anyone) can make this. I like to add curry powder to mine, but you can play around with whatever spices you like, or just make it plain. The trick is to use a very hot oven, around 450-500 degrees. Covering the cauliflower for the first 15 minutes steam cooks it. Then when you remove the foil the high heat browns and caramelizes it, giving the cauliflower a slightly crisp texture and complex flavor that is irresistible.
It still freaks me out how good this recipe is.
Roasted Curried Cauliflower Recipe
Serves 2-4
Ingredients:
- 1 large cauliflower (or several small ones), ~2 lbs
- Curry powder
- Olive oil
- Kosher or sea salt
Preheat oven to 500 degrees. Break cauliflower into medium-small florets and place into large bowl or baking pan. Be sure the pieces are as evenly sized as possible, or they will cook unevenly. The smaller you make the pieces, the quicker they will cook and the more caramelized they will become, which I consider a good thing.
Drizzle cauliflower pieces generously with olive oil and season well with salt and curry powder. Distribute evenly in a single layer at the bottom of a baking pan. If necessary, use a second baking pan to be sure the pieces aren’t too crowded.
Cover the pans with foil and place into the oven. Roast, covered for 10-15 minutes. The cauliflower should be slightly soft and start looking translucent. If not replace foil and cook another 5 minutes.
When the cauliflower has finished steaming, remove the foil and toss with tongs. Continue to roast, stirring every 8-10 minutes until the tips of the cauliflower begin to brown and become crisp as pictured. Approximately 30-35 minutes.
Adjust salt to taste (you will probably need another sprinkle) and serve.
Have you ever tried roasted cauliflower?
Originally published July 21, 2010, and is widely considered my best recipe of all time.
I tried it. I made it this morning for today’s lunch . I roasted for 15mins, The roasting adds a new dimension to the taste. Good.
My wife just made this recipe and it was really good. Looking forward to having it again!
Really good, I could not get enough of them. My boys loved them too!
Mmmmm…I LOVE roasted cauliflower! It’s one of my most favorite veggies.
I also love adding curry powder, or sometimes the Mrs. Dash seasonings or even just salt, pepper, and fresh garlic. I like how you are steaming the cauli first in the oven and then browning it. I par-boil mine, only for a minute or two, and then drain off completely and toss into the oven to get brown. Takes less time, but your way sounds easier as I would not have to get a pot of boiling water going. Will try it this way next time.
My husband and I love this and have been eating it for years! I’ve always been a fan of cauliflower, but the roasting *does* add a new dimension of taste. Our favorite spice mixture is curry powder too. Although I used to have a spice mixture from New Orleans called “Carnival Seasoning” which was pretty delicious with roasted cauliflower too.
Just made this for dinner (a small batch). I don’t think I had it quite right, and I didn’t have any curry powder, but WOW! I absolutely love this dish. I will be making it often.
i had roasted cauliflower at a restaurant recently and became an instant addict! i’ve never tasted anything so insanely delicious made with cauliflower (and i already like cauliflower). i’m going to try your recipe tonight and share it with friends! i’m going to try the curry but i’m wondering if something like smoked paprika would work? might it be too bitter? i discovered smoked paprika when i made an UNBELIEVABLY SCRUMMALICIOUS recipe for grilled eggplant. definitely the yummiest eggplant recipe i’ve ever tried too.
I’ve made about 20 different versions of this recipe, all spices and herbs work great. Try sprinkling fresh cilantro on after roasting with smoked paprika
Try Parmesan, chilli powder and cayenne!! Super yum
Smoked paprika is my new fav spice! I LOVE it. I’ve tried your recipe with curry and now can’t wait to try with the smoked paprika. Think the parm would go good with it too?
Yep! Sometimes I throw olives or capers in there. Preserved lemon is great too.
Oh, and a squeeze of lemon too.
i decided to do a raw taste test with the smoked paprika and decided it’s gonna be SOOO delicious! i just popped them in the oven less than a minute ago!
I think I have commented on this recipe before, but let me say again, this is pretty much the only way I make cauliflower anymore. And I don’t even use the curry. Just olive oil and salt does the trick. And my whole family agrees it is absurdly good. Thanks!
Thanks! I have about 25 different recipes for it now. Try sprinkling on some chopped fresh herbs like parsley or cilantro at the end. Sooo good.
I’ve roared cauliflower for years — my family likes best without the curry. Nevertheless, I make my kale chips in a similar fashion sprinkled with a curry, cayenne, and salt combination I mix up myself — and they are an absolute hit!!!!
this was amazing!! i have never been to this site before but when i googled “curried roasted cauliflower” (hey when a craving hits, it hits) this was among the first to come up. absolutely delicious – can’t wait to make again
you can substitute the curry powder with smoked paprika and it will taste great!
Try this with Romanesco (Mandelbrot!) cauliflower and towards the end of cooking, sprinkle with grated Parmesan or similar hard cheese and the tiniest slivers of butter – absolute heaven.
I made this tonight just as an experiment. My 9 yr old son, who despises cauliflower, actually liked it. My 12 yr old daughter had to be chased off or she would have eaten the whole batch. It was a big hit with everyone, and we are a far cry from a “health nut” family. Kids wanted to know if this is something I’d be willing to make for them to take to school for lunch. They did find the curry a little on the spicy side, so next time I’ll play with garlic salt, seasoned salt, or smoked paprika.
This is delicious!!! Even my 2-yr old gobbled it up. Joanna, if your curry is hot, try a sweet curry. My daughter doesn’t care for hot curry but loves sweet. Penzey’s is great!
I’ve been roasting my cauliflower for years, but don’t bother with the tin foil — just place it on the cookie sheet tossed in olive oil, salt, and whichever seasoning I choose to use or not use — 15-20 minutes just about does it! Delicious! And like you, most ask me how I prepared it!
Looks fantastic!
Ok, I tried it (for Mother’s Day, no less). Instant success! My brother in law, who prides himself on never eating vegetables, loved it. It was such a hit that I just checked my voicemail and had a message from my mom, wanting the recipe. She wants to make it- TONIGHT!
Thanks so much!!
Been wanting to try this for a few days and finally got to it. My first recipe on my quest towards a healthier life (about halfway through the book right now). The first thing I’ve cooked in a long time for that matter.
Really good! Already looking forward to trying it again so I can try another seasoning, or even a different ratio on this recipe. I think I broke my cauliflower up too much though. I had a lot of “crumbs”, which were great too, but I think I missed out on having some bigger pieces.
Will try again soon! Looking forward to checking out more of the site too!
Hey Darya, just wondering if this would work without oil? I can’t have it but this sounds delicious?
I think it would burn and not become crunchy. You could try first steaming (on stove) then roasting at a lower temperature for a longer amount of time, but I’ve never cooked anything without oil. Sorry :/
This sounds fantastic as the weather gets colder here. I am going to scatter some sourdough breadcrumbs lightly fried with some organic butter and maybe a touch of garlic. Can’t wait for dinner.