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Home Court Habits: The Secret to Effortless Weight Control
10 Reasons You Aren’t Losing Weight When You Think You’re Doing Everything Right
How To Burn More Calories Without Breaking A Sweat
The 7 Habits of Highly Effective Foodists
How 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.
Yes, roasted cauliflower is a big hit at my house. I make it a little differently, though: I toss the cauliflower with olive oil, salt, red pepper flakes and capers. Then roast it for about half an hour. About ten minutes before it’s finished cooking, I sprinkle it with a little parmesean. It’s great as a side dish or tossed with pasta.
This sounds really good! Can you do it with Frozen cauliflower/cook it in a pan on the stove instead of using the oven?
No, a stove can’t get hot enough for this recipe. I’ve never tried frozen cauliflower, but I doubt it would create the same effect. Worth a try I guess 🙂
This is NOT too simple for it’s own post! Everybody should be reminded of roasted cauliflower.
I drizzle mine with a bit of balsamic as well and some Parm obviously 😉
I LOVE roasted cauliflower! I forgot about it, though – haven’t made it since the winter. Thanks for the reminder. I’ll have to try it with curry! It’s so addictive, I think it tastes almost like popcorn!
I’m a huge fan of roasted cauliflower. We make it with Old Bay seasoning. 🙂
I do virtually the same and it always turns out fantastically. I usualy just roast mine for 30 minutes or so at 425/450. I have twin 1yo’s that don’t do spice and I find that I have to be really careful with curry. Usually just using a pinch or two. I have also tried turmeric which doesn’t have a lot of flavor but does add some nice color. Paprika also works well. One other addition that we really enjoy is a tablespoon or two of very fine, dry, cracker-like bread crumbs tossed in with the cauliflower, olive oil and seasoning. We tend to go for a slightly softer texture in the end given the young kids.
If nothing, it is a reminder .. so worth a whole blog post 🙂 I had the same concern when posting my menemen recipe.
It is always nice to have a few recipes that you can make quickly for unexpected guests.
Cauliflower is one of my favorite vegetables…I love it both steamed and raw, but I have not tried roasting it. This recipe is simple and the results look amazing…I will definitely have to try it out in the very near future.
I’m excited for you!!!
Never thought to cover it for the first few minutes to steam it! I always just toss w/ olive oil, garlic, s & p, and let it go! I will definitely have to try! Looks like the caramelizeation happens nicer this way…
The steaming helps it cook more evenly and concentrate the flavors. Let me know how it works out!
looking fwd to trying the roast cauliflower tip described purchased sovrano hazelnut oil would it be better to add this before or after covering with tinfoil? like the idea of toasting hazelnut flakes over cauliflower with parmesen too
You definitely need oil on the veggies at the beginning of cooking. If you want to add extra oil after removing the foil for taste, or after cooking I’m sure that would be tasty too.
I think using the foil as a first step is just what my roasted broccoli needs to prevent it from getting too brown on the outside before it cooks all the way through on the inside! Why didn’t I think of this? Thanks!
I also love roasted broccoli but have never tried roasted cauliflower. I will have to try the curry touch. Also like the sound of paprika. Thanks Darya.
I love roasted cauliflower but have never tried it curried. Sounds delicious!
You also need to remind people about roasted broccoli and roasted brussell sprouts! (okay maybe not the season for the second one, but I am so obsessed that I buy them frozen in the summer and roast from frozen. yes I am crazy obsessed….). A tiny drizzle of maple syrup, balsamic vinegar and chilli flakes on any roasted veg is AMAZING.
another cool thing to do is to puree the roasted cauliflower with a bit of garlic, onion, greek yoghurt and olive oil. it makes this amazing diplike thing which I sometimes have for dinner just straight of the bowl or with a few crackers/ crudite… so good!
Hi Emmy! Can you tell me more about how to roast broccoli with maple syrup, balsamic vinegar, and chili flakes? It sounds awesome!! I’m dying to make roasted broccoli tonight, and I’d love some advice.
Thanks so much!
Alaina! im so sorry to respond so late-have been out of internet action. the roasted broc couldnt be easier. just pre-heat the oven to 180 cut into small pieces (similar size etc) and roast for approx 30 minutes after tossing and coating well in EVOO, maple syrup mix (1tbsp each per head of broc) and sprinking liberally with salt and pepper. Once roasted (should look a bit caramelised and SLIGHTLY blackened at the tips) squeeze over squdige of fresh lime and some chilli flakes or hot sauce. this recipe is very forgving (and is also SO good with brussels) – i cant cook to save my life, and it always turns out slightly different but always SO good. Good luck!
Looks great! As I seem to be totally lacking in inspiration today – would you normally serve this as a side? What other dishes would you serve with it?? Thanks 🙂
I tend to be lazy and call it dinner, maybe with beans or lentils. But it’s definitely more of a side dish. Great with any fish or poultry. Also pairs nicely with farro or brown rice salad.
I first tried this when I was trying a ChefMD recipe for cauliflower soup. Roasting with curry was step 1 and it never got an further!
It really is wonderful. 🙂
I can’t wait to try this…cauliflower is the one veg that I have never liked, but this recipe actually made my mouth water!!
I usually roast with Parm Reg and pine nuts, but curry is a great option that I will try. This is not to plain to post. It’s an inspiration even for me who eats tons of garden fare. I roasted corn last night (after cutting off cob) and I want to blog it and thought same thing. Too plain for my blog, but it’s so good, and different from corn on the cob.
This looks like the left overs would make a delicious soup! I’m going to make a double batch and then try to puree the leftovers into soup. I’ll report back.
I often roast cauliflower as well, but never covered it – thanks for the tip!!!!!!!!!!!! Hopefully it will produce a better finish! No post should be left unturned! lol.. Thanks for a lovely blog.
I’ve done this with evoo, s&p, broc, caul, carrots, garlic, red onion cut in rings and seperated out. Parsley and parm the last 5, it’s veggies that taste like a main course! Yum!
I just tried similarly baked cauliflower. I usually through in chopped tomatoes and onion for flavor.
I have been trying variations of this recipe and I just LOVE the curry with a little chicken broth and olive oil on the veggies. However, I just add all my fresh veggies and it tastes delicious…yummmm
I just can’t get over this recipe! I made my own version over the weekend with olive oil, fresh minced garlic, turmeric, chili powder, and a bit of cumin, and it was just fantastic. My husband and I ate the entire head in one sitting as a ‘snack’. I’m thinking I’ll make it again before the week is out.
Hi – I subscribe to your blog, and was very taken with this recipe, as I have never made roasted cauliflower other than as part of mixed roasted veg.
I made it last night, and it was DELICIOUS. So good, that I posted it on my food blog: http://blogs.food24.com/Zabwan/roasted-curried-cauliflower (full credit to you, of course).
Thanks for a great blog!
Thanks! Glad you liked it 🙂
Before I put this in the oven is it served old, cold or either?
That should be hot or cold.
It’s best fresh from the oven, but is good cold too.
OMG – I made this tonight and it was amazing although I didn’t use much oil and traded garam masala for the curry powder. Looking forward to making this for guests as a side dish with other curries and sides dishes.
I made it again last night too 🙂 Glad you enjoyed it!
I recently fell in love with roasted cauliflower, but it often tends to cook unevenly for me. I’m pysched to try your method of foil first.
Hi Darya,
I made curried cauliflower last night (except I pretty much baked it in 450F oven until ready), and my husbad and I both love it!
I don’t know if you used only the florets, but I tossed in the leaves as well – delicious!
Awesome, I’m making it tonight! I actually do use the leaves if they’re attached. I’ll eat pretty much any leaf 🙂
Hi Darya,
I recently stumbled across your site, and felt compelled to thank you for posting your recipe for roasted curried cauliflower. I’ve made it a couple of times now, to rave reviews each time. I have also re-posted your recipe on my blog at http://slowcarbcook.blogspot.com, crediting you and your website. Thank you very much, and I look forward to trying more incredible recipes. Keep up the good work!
Wow! I have never liked cauliflower, in fact, I considered it one of the most useless vegetables in the store—until I tried your recipe! Perhaps I never learned to like it because my mom just boiled everything and cauliflower, along with spinach and other vegies, had no taste. I have made a pledge to eat more healthy vegetables and have made friends with kale. I came across your site and decided to give the evil white cruciferous plant a try. OMG! I love it! I LOVE cauliflower! I took the leftovers to a get-together and my friends scarfed it up. Everyone wants the recipe. Thank you for enabling me to add another healthy vegie to my diet.
You just made my day 🙂
We’re no strangers to roasted cauliflower around here, but this one is our new favorite, hands-down. I roasted 2 2lb heads to go with a steak and to have for leftovers. Since I only have one oven, I had to make the cauliflower first and then finish the rest of the meal.
I went in to check on dinner, and found my wife brazenly picking florettes out of the roasting pan and popping them into her mouth. And she would. not. stop. no matter how much I tried to shoo her away.
End result: We (by which I mean mostly she) finished it all off by the end of the night. 2 whole heads of cauliflower. We just kept snacking and snacking on it.
So my advice to your gentle readers is simple: make a lot more than you think you’ll eat.
Good call 😉
I tried this as a side for dinner last night with trout and other veggies. My husband, who did not read this post, said, “Wow, this is great! I thought I didn’t like cauliflower, but I will eat THIS any time!” So thank you for such a pleasing, healthy recipe 🙂
Yay!!!
We LOVE this in our house. We are not very good about cooking, but now that we have a little one, we’re making a bigger effort so we love simple recipes like this! Thanks and keep em coming!
haven’t tried it yet but want to ….but how much curry do you use or is it just what you like…the brussel sprouts and broccoli sound great also..
I just give it a light sprinkle, but as much as you want. It’s a nice flavor that goes well with the cauliflower.
thanks, can’t wait to try it.
Any body ever use a convection micro wave ?
My next kitchen will have one! But unfortunately I’m not moving until September. Can’t wait 🙂
I tried this recipe the other day, after eying it for a few months. I can’t believe I waited so long! I could easily have eaten the entire head of cauliflower that I used to make it. One of the best lessons I’ve learned in trying to eat healthy is that more spice/sauce/etc does not always mean more flavor.
Woohoo!
I don’t use cauliflower much. But recently made a vegan mashed cauliflower with sauerkraut. It was delicious. I hope to share it soon, but can’t find my disorganized chicken scratchings where I wrote down how I made it. Sigh! Must try your recipe.
I have made this several times now, it is a fabulous combination of flavors, and so ultra simple. We love it.
YUM!
Sometimes simple is best! We have been making this since I got the “Mad Hungry” cookbook (Quinn, 2009) for Christmas and literally EVERY SINGLE TIME I make it we–even the cauliflower frowners– cannot believe how yummy. Quinn does a plain version(olive oil/sea salt) and a fancy one adding garlic, red pepper flakes, capers, golden raisins and fresh parsley. I would make it RIGHT NOW if I had some cauliflower. Thanks for reminding me about this one!
What a great idea! I am going to try this the next time I roast a chicken 🙂
I made this last week, and it was awesome!
r u kidding me?! are you!? i HATE cauliflower – it tastes like DIRT!
…and i – along with my wife – ate the ENTIRE head. it was delicious. can’t wait to try more of your recipes (but there is no way anything can measure up to this)!
Nice!
My hubby and I can polish off a huge head of cauliflower when we roast it. Yum!!!!
this dish tastes WAY WAY better than french fries. =]
w00t!! 🙂
This is a very common way of cooking cauliflower in India. Along with curry powder, we add paprika, cumin, coriander and turmeric powders too. Then a generous sprinkling of chopped cilantro to garnish.
This link was posted at Fatsecret a few days ago with a rave review. I tried it last night for dinner….WOW! Thanks for sharing it!
Glad you liked it!
After reading through a good chunk of Summer Tomato today, my grocery list is pretty long. Cauliflower has just made the cut! It’s lunchtime here in Northern VA and now I’m starving. Thanks, Darya! 🙂
Hi Darya:
I have been reading a lot about avoiding the use of olive oil for high temperature cooking, as it supposedly degrades the good properties of the oil. Some blogs recommend coconut oil only for high temp cooking, but I find that the coconut flavor interferes with the other flavors in the food. What is your opinion about this?
I only worry about it if the oil is actually smoking and tastes bad, then I don’t eat it. I like coconut oil too.
I haven’t tried the recipe yet, but it seems to me that the oil will smoke at 500 degrees…
I haven’t had any problems, but you can use grapeseed oil if you prefer.