Roasted Curried Cauliflower

Roasted curried cauliflower

I love roasting veggies – it just brings out the flavours and makes them super-delicious. All of my life I thought I hated Brussels sprouts until I tried roasting them and now they are one of my favourite vegetables.

My favourite side dish at the moment is roasted curried cauliflower. Cauliflower is cheap at the moment, and comes up beautifully with curry powder. Roasted cauliflower makes an easy side dish and any leftovers can be added to salads.

I’ve always used the stalk of the cauliflower as well as the florets, but a few years ago a girl I worked with showed me you can also eat the leaves. Since then I always add the leaves into whatever I’m cooking, which means more food and less waste (win-win).

Roasted Curried Cauliflower
Serves: 4
  • ½ head cauliflower
  • 5 Tbsp coconut oil
  • 2 Tbsp curry powder (use one that doesn't have any additives - I like Keens brand)
  1. Preheat the oven to 200C (400F)
  2. Chop the whole cauliflower (including the stem and leaves) into bite-sized pieces.
  3. Toss the cauliflower pieces in coconut oil in a bowl.
  4. Sprinkle with curry powder and toss until all pieces are coated.
  5. Spread out on a tray and roast in the oven for 1 hour.
  6. Enjoy!


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  1. I love roasted veggies! They’re such an incredibly easy preparation.

  2. Roasted is the only way I eat Brussels sprouts too. And I love roasted cauliflower – I’ll have to try it with curry next time.

  3. An hour seems like a long time to roast any veggie, but that’s how long it takes?

  4. Sounds good to me!

  5. Great idea to roast with curry powder! It looks delicious.

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