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Roasted Curry Cauliflower from The Food Charlatan

Roasted Curry Cauliflower

Love this roasted curry cauliflower. That's a command, not me lazily leaving off the "I."
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 5 Servings
Calories 135kcal
Author Karen


  • 1 head cauliflower cut into bite-size florets
  • 1 teaspoon lemon zest
  • 1 tablespoon curry powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon sumac optional
  • 4 tablespoons olive oil
  • salt and pepper to taste
  • 1 tablespoon parsley minced, fresh, optional


  • Preheat oven to 400 degrees.
  • In a large bowl combine the lemon zest, curry, turmeric, garlic powder, sumac and olive oil. Whisk together until combined. Line a large rimmed baking sheet with foil and spray with nonstick spray.
  • Add the cauliflower to the bowl and use a wooden spoon to try to get all the spices onto the cauliflower. Pour it onto the prepared pan.
  • Roast in the oven for 30-40 minutes. Toss the cauliflower and rotate the pan at least once to ensure even toasting.
  • Once roasted, season salt and pepper to taste, sprinkle with chopped parsley and serve.



Serving: 1cup | Calories: 135kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 36mg | Potassium: 380mg | Fiber: 3g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 57mg | Calcium: 34mg | Iron: 1mg