Turn your plain boiled cauliflower into a bursting curried roasted cauliflower! A simple, quick side dish that will brighten your moods. Yes, this easy roasted cauliflower curry is amazingly delicious.
Hello, my dear, let me guess, you are still hesitating about picking that cauliflower in your grocery store because mmmm, you don't what much you can do with it, right?
Let me introduce to you, roasted cauliflower curry! It's healthy, simple, and extremely delicious.
Cauliflower on its own is kinda boring. It took me years before I could imagine myself eating this white vegetable.
When I first had my extra delicious steamed cauliflower I knew there was much to explore in the cauliflower world. I now do appreciate cauliflower salad quite often especially when in season.
But! I had yet to realize how much cauliflower can be delicious. Roasted cauliflower curry is another world, seriously, if you haven't roasted cauliflower, oh my gosh, pick one right now!
I am not a baker, so I don't know the chemical magic trick that happens when I roast cauliflower. Even my baby gal who doesn't like cauliflower love this roasted cauliflower curry.
This easy roasted cauliflower curry with garlic is tender, bursting with flavor, the Indian curry spice makes the roasted cauliflower a little heaven! Then I squeeze a lemon or mandarin over the cauliflower just before serving, you really have to try a roasted cauliflower my friend.
You only need a few ingredients to create this roasted cauliflower curry.
- A cauliflower
- olive oil
- A lemon/ mandarin
I like using fresh ginger and fresh garlic, when they roast they become crispy and delicious. You can add fresh turmeric as well if you like turmeric as I do. Just slice fresh ginger and garlic, not too thin otherwise they will burn.
How to cut cauliflower
It can be intimidating when you have a big cauliflower and you don't know how or where to start with it.
- First, remove the leaves
- Turn the cauliflower upside down so that you have the stem up
- Holding the stem, use a knife to cut off the big florets all around
- You are now left with the center of the head that has many florets
- If you can't cut off any individual florets anymore, then cut off the stem and try to break down the florets using your hands
- The more single florets you get the better if not, use your knife to cut the remaining part of the cauliflower head
- Now cut off the long stems from the florets. Keep them to make a vegetable broth together with the leaves and the base of the cauliflower
How to chose cauliflower
- The best cauliflower is the one that's freshly harvested!
- Check on the leaves, they are firm and vibrant in color
- The cauliflower doesn't have brown or discoloration
- When you hold the cauliflower, you feel its weight, it is bold and generous
How to store cauliflower
It's challenging to keep cauliflower fresh. Don't leave it on your kitchen counter!
- If you can buy a fresh cauliflower with the leaves on the better
- Cut off the large outer leaves and the stem
- Using a damp kitchen towel or cloth wrap the cauliflower and keep it in a big freezer bag.
- Store the wrapped cauliflower in the vegetable section in your fridge.
- The cauliflower can store this way for a week or so.
If you have leftovers of roasted cauliflower, keep them in an air-tight container and have them within the next 3 days.
Now I can't wait to read that you bought that cauliflower in your grocery store and you made yourself this easy roasted cauliflower curry with garlic.
Please do share this recipe. Thank you a lot for being here.
I love you, Githu.
Look at these delicious cauliflowers recipes
- Colorful cauliflower salad with fresh coconut
- Smoky cauliflower potato salad
- Summer salad cauliflower rice
Easy roasted cauliflower curry with garlic
- A large bowl
- A sharp knife
- A baking tray
- Some lemon zest
- 1 tbsp Indian curry spice
- 1 tsp curcuma powder
- 6 Garlic cloves
- A piece of ginger
- 2 tbsp Cold-pressed olive oil/coconut
- 1 Head of cauliflower (medium size)
- Some dry herb like oregano/basil/dill (optional)
- A pinch of salt
- 1 Lemon/mandarin for the juice
- Some fresh herbs of your choice
- Heat your oven at 200°/ 392°
- Run water on your cauliflower head after removing the leaves
- Tap dry to remove completely any water
- Cut off the florets as indicated on the post above
- Slice garlic cloves and ginger. Not too thin otherwise they'll burn
- In a large bowl add the zest, curry, curcuma, oil, ginger, dry herbs, and garlic. Mix them well
- Add the cauliflower florets in the bowl and mix well till all the florets are covered with spice mix
- On your baking tray spread some little oil using your fingers or a kitchen brush
- Pour the curried cauliflower on the tray, spread them evenly on a single layer
- Roast for 30 minutes.
- Remove from the oven, sprinkle some salt, fresh herbs, and lemon or mandarin juice
- Serve as a side dish and enjoy.
- Thank you for sharing this recipe. Many blessings to you.