Curried roasted cauliflower

“Curry powder” isn’t a thing in traditional Indian cooking, but it’s the most-used spice blend in my kitchen. I have a couple different blends, but I generally use the one I bought from…Target. I’m not proud of it, but here we are. A dash of curry powder warms up a dish, adding dimensional layers of taste, so grab yourself a jar and toss it on some cauliflower!

Let’s get into it:



  • One head of cauliflower, cut into florets
  • 2-4T olive oil (depending on the size of your cauliflower)
  • 2t curry powder
  • 1t garlic powder
  • 1t salt
  • 1t freshly cracked black pepper
  • 1/2t sumac (optional. It’s bright and lightly spicy–you can also substitute 1/4t red pepper flakes and a squeeze of lemon)
  • 1/2t turmeric (not optional. Put a little turmeric in everything. It contains curcumin, an anti-inflammatory.)
  • Garnishes: green onions, cilantro or parsley, sriracha (really anything you’d like)
  • A 400ºF oven
  • A rimmed baking sheet (sheet tray)


Toss your cauliflower florets onto the sheet tray with enough olive oil to cover each piece. Throw all the spices onto the sheet tray and mix until each floret is beautifully covered.        (Alternatively: put the florets into a large bowl and toss with olive oil. Mix all the spices in a separate bowl. Toss the spices with the cauliflower and put onto a sheet tray….but that’s a lot of dishes to do and this isn’t a cooking show.)

Roast for 20-30 minutes, until florets are fork-tender*. Garnish with green onions, cilantro or parsley, and sriracha.      (You can also add sesame seeds, flax seeds, thai basil, the options are as endless as your imagination.)



*I don’t turn the florets or shake the pan at all during baking. This laziness creates a nicely browned bottom and gives a nutty crispiness to the cauliflower.

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