Roasted Cauliflower Curry is a vegetarian recipe loaded with flavor. Crisp cauliflower florets, peppers, and onions swim in a delicious sauce made of curry paste and coconut milk. This quick and easy dinner recipe is the perfect choice for your next family meal!
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One of my go-to dishes for as long as I can remember is Coconut Curry Chicken. I often add cauliflower to the curry itself, or serve it over cauliflower rice.
We do enjoy eating vegetarian, as well, so I decided to make a vegetarian curry option and knew cauliflower would be a great choice as it easily takes on the flavor of curry sauce very well.
This curry recipe also includes slices of onion and peppers in a familiar coconut based sauce. The curry flavor comes from curry powder added to the cauliflower before roasting it, and from curry paste used to make the sauce, or gravy.
Why This Recipe Works
This is a very quick and easy recipe to prepare. It only requires 10 ingredients, including oil, salt, and pepper.
It is a super flavor dish loaded with healthy vegetables. Serve it over rice and you have a warm, hearty meal ready to be enjoyed in less than 30 minutes.
As written, this recipe is vegetarian, dairy free, and gluten free. It is also a great low carb option when served over cauliflower rice or konjac noodles.
Step-By-Step Instructions
Ingredients
Roasted Cauliflower
- 1 head cauliflower (cut into florets): you can often buy bags of fresh cauliflower florets from the produce section of your local grocery store. While I personally feel fresh cauliflower tastes much better than frozen, frozen cauliflower florets can be used, however, the roasting time may be a bit longer.
- 1 tablespoon extra virgin olive oil
- salt
- pepper
- 1 tablespoon curry powder
Curry
- 1 13.66 ounce can coconut milk (full fat)
- 2 tablespoons curry paste: I used Massaman curry paste
- 1 onion (sliced thin)
- 2 cloves garlic (minced)
- 2 bell peppers (sliced thin): you can use any combination of red, orange, yellow, or green.
Prep!
Cut the cauliflower into bite-size florets.
Thinly slice the onions and peppers, and mince the garlic.
Preheat your oven to 425°F.
Create!
Roasted Cauliflower
Add the cauliflower to a medium bowl and drizzle on the olive oil. Season with salt, pepper, and the curry powder. Toss to coat evenly with the seasonings.
Spread the cauliflower out onto a baking sheet.
Roasted for approximately 20 minutes, turning halfway, or until fork-tender.
While the cauliflower is roasting, prepare the remainder of the curry.
Curry
Mix together the coconut milk and curry paste in a large Dutch oven or pot. Bring to a simmer over medium heat.
Lower the heat some and add the onions and garlic. Continue to simmer for about 10 minutes to soften the onions.
Add the peppers and cook an additional 5 minutes.
Once the cauliflower is done roasting, add it to the pot and mix well. Continue to cook a couple more minutes to meld the flavors.
Present!
Serve over rice, or as desired.
Garnish with fresh, minced cilantro and/or chopped peanuts, if desired.
Tips and Techniques
- While you don’t have to roast the cauliflower, it does help it keep more of a crisp texture and adds more depth of flavor. If you’d rather cook the cauliflower in with the curry, add it with the peppers and be careful not to overcook it, as it can become mushy.
- While fresh is best, frozen cauliflower can be used. Be aware that the roasting time may need to be increased.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
- This recipe can be frozen, though there is the possibility the sauce may turn grainy when thawed and reheated and the cauliflower texture will be very soft. To freeze, allow the curry to cool and transfer to a freezer bag or container with a lid. Freeze for up to 3 months.
More Curry Recipes
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Roasted Cauliflower Curry
Ingredients
Roasted Cauliflower
- 1 head cauliflower (cut into florets)
- 1 tablespoon extra virgin olive oil
- salt
- pepper
- 1 tablespoon curry powder
Curry
- 1 13.66 ounce can coconut milk (full fat)
- 2 tablespoons curry paste we use Massaman curry paste
- 1 onion (sliced thin)
- 2 cloves garlic (minced)
- 2 bell peppers (sliced thin, any combination of red, orange, yellow, or green)
Instructions
Roasted Cauliflower
- Preheat oven to 425°F.
- Add the cauliflower to a medium bowl and drizzle on the olive oil. Season with salt, pepper, and the curry powder. Toss to coat evenly with the seasonings.1 head cauliflower, 1 tablespoon extra virgin olive oil, salt, pepper, 1 tablespoon curry powder
- Spread the cauliflower out onto a baking sheet.
- Roasted for approximately 20 minutes, turning halfway, or until fork-tender.
- While the cauliflower is roasting, prepare the remainder of the curry.
Curry
- Mix together the coconut milk and curry paste in a large Dutch oven or pot. Bring to a simmer over medium heat.1 13.66 ounce can coconut milk, 2 tablespoons curry paste
- Lower the heat some and add the onions and garlic. Continue to simmer for about 10 minutes to soften the onions.1 onion, 2 cloves garlic
- Add the peppers and cook an additional 5 minutes.2 bell peppers
- Once the cauliflower is done roasting, add it to the pot and mix well. Continue to cook a couple more minutes to meld the flavors.
- Serve over rice, or as desired.
- Garnish with fresh, minced cilantro and/or chopped peanuts, if desired.
Notes
Tips and Techniques
- While you don't have to roast the cauliflower, it does help it keep more of a crisp texture and adds more depth of flavor. If you'd rather cook the cauliflower in with the curry, add it with the peppers and be careful not to overcook it, as it can become mushy.
- While fresh is best, frozen cauliflower can be used. Be aware that the roasting time may need to be increased.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
- This recipe can be frozen, though there is the possibility the sauce may turn grainy when thawed and reheated and the cauliflower texture will be very soft. To freeze, allow the curry to cool and transfer to a freezer bag or container with a lid. Freeze for up to 3 months.
