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Caramelized Curried Cauliflower

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A richly spiced caramelized cauliflower dish featuring golden roasted florets tossed in a creamy coconut curry sauce. This comforting plant-based recipe is bold, aromatic, and deeply satisfying.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Indian
  • Diet: Vegan

Ingredients

  • 1 large head cauliflower, cut into florets (about 800 g)
  • 3 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1/2 cup coconut milk
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper.
  2. Toss cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread in a single layer.
  3. Roast for 25–30 minutes, flipping halfway, until golden and caramelized.
  4. Heat remaining olive oil in a skillet over medium heat. Add onion and cook for 5–7 minutes until soft.
  5. Add garlic and cook for 1 minute until fragrant.
  6. Stir in curry powder, cumin, turmeric, and paprika, mixing well.
  7. Add tomato paste and cook for 2 minutes.
  8. Pour in coconut milk and simmer for 3–5 minutes until smooth.
  9. Add roasted cauliflower and toss to coat in the sauce.
  10. Finish with lemon juice and adjust seasoning.
  11. Garnish with cilantro and serve warm.

Notes

  • Add chickpeas for extra protein.
  • Include spinach or kale for added nutrients.
  • Use sweet potatoes for a sweeter variation.
  • Add chili flakes for extra heat.
  • Substitute coconut milk with yogurt for tanginess.
  • Store in the refrigerator for up to 4 days.
  • Reheat with a splash of water or coconut milk to maintain texture.

Nutrition