Roasted Curried Cauliflower

32 Reviews
86% would make this recipe again

Preparation : 10 min Cooking : 30 min
270 calories/serving
  • Can be done in advance
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian


1 3/4 tsp coriander seeds, crushed 2 g
1/2 cup olive oil 125 mL
1/3 cup wine vinegar 85 mL
2 1/2 tsp curry powder 8 g
2 tsp paprika 6 g
1/4 tsp cayenne pepper [optional] 1 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g
7 cups cauliflower, cut into equal-size florets 1.1 kg
1 onions, cut into quarters 200 g
2 1/2 tbsp fresh cilantro, chopped [optional] 5 g


  1. Preheat the oven to 230°C/450°F.
  2. Crush the coriander seeds either with a mortar and pestle or using a rolling pin. Place the seeds in a bowl. Whisk in the oil, vinegar, spices, and salt.
  3. Prepare the vegetables : Cut the cauliflower into equal-size florets. Peel the onion, cut it into quarters lengthwise, then pull apart the quarters to separate the layers. Add the cauliflower and onion to the vinaigrette bowl, then toss to coat well. Spread the vegetables in single layer on a large baking sheet.
  4. Roast the vegetables until golden and tender-crisp, stirring occasionally, about 30 min.
  5. Serve warm or at room temperature. You may garnish with chopped fresh cilantro.

Nutrition Facts Table

per 1 Serving (330 g)


% Daily Value




21 g

32 %

Saturated 2.9 g
+ Trans 0 g

14 %


0 mg


80 mg

3 %


20 g

7 %


6 g

25 %


8 g

Net Carbs

14 g


6 g

Vitamin A

10 %

Vitamin C

193 %


7 %


17 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Manganese, Potassium, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Iron, Magnesium, Pantothenic Acid
Source of  :
Calcium, Copper, Niacin, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Zinc
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2 ½
Fats 4

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Members' Reviews

32 Reviews (25 with rating only ) 86% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful
march 29, 2021

This recipe was fairly easy and tasty, but it was missing something. Maybe next time I'd add some zucchini or tomatoes to give it a little more variety of taste.

Useful 0
may 16, 2011 | I would make this recipe again

This is a great recipe. I did make a few modifications though. Instead of the onions I used cubed firm tofu to up the protein and make this a main course instead of a side dish. I marinated the whole thing the night before and garnished it with toasted almonds. It was fantastic!

Useful 0
october 27, 2010 | I would make this recipe again


Useful 0
october 24, 2010

to spicy

Useful 0
october 03, 2010 | I would make this recipe again

Pretty good flavor, could be a little spicier...might use hot curry powder instead of mild next time.

Useful 0

This recipe is in the following categories

Vegetables | Side dishes | High Fibre | Low Sodium | Halal | Kosher | Vegan | Vegetarian | High Iron | Bake | Indian

Top Reviews

View All Reviews
march 29, 2021 | I would make this recipe again

Very flavorful, not spicy if you do not add cayenne pepper. You should turn every two minutes while cooking to prevent burning.

Useful 3
march 29, 2021 | I would make this recipe again

I was trying to do too many things at once, got distracted, and didn't follow the recipe exactly. Forgot the onion and cayenne, forgot to add salt til it was already in the oven (had to pull it out and sprinkle some over top), and completely neglected to turn during the cooking time. It still turned out delectable. This cauliflower is invincible. Next time, though, I think I'll pay more attention.

Useful 1
march 29, 2021

This recipe was fairly easy and tasty, but it was missing something. Maybe next time I'd add some zucchini or tomatoes to give it a little more variety of taste.

Useful 0

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