Vegan Roasted Curry Cauliflower

Vegan Roasted Curry Cauliflower Delicious way to eat roasted cauliflower. I prefer to use all organic ingredients. Enjoy hot as a side dish or atop rice bowls or soups.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 20 mins

    TOTAL : 30 mins

    SERVING : 4

    YIELD : 4 servings

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  • Wash and pat Cauliflower dry. Remove tough core and break (or cut) the florets into bit sized pieces. Set aside.

  • Combine olive oil, lemon juice, curry powder, salt, cayenne, and garam masala in a large bowl; mix into a paste. Add cauliflower and gently mix with a spoon to evenly coat with the spice paste. Transfer cauliflower to the prepared baking sheet and spread out in one layer.

  • Roast in the preheated oven until cauliflower begins to caramelize, 20 to 25 minutes.

Per Serving: 215 calories; protein 7g; carbohydrates 19.7g; fat 14.2g; sodium 983.9mg. Feel free to substitute ghee for the olive oil, though the dish is no longer vegan if you do.