This simple Roasted Curried Cauliflower is the best Whole30 and keto-friendly vegetable side dish! The curry gives plain Jane cauliflower a nice smokiness and the lime gives it an acidic kick. Plus, you can also make it in an air fryer!

A blue bowl filled with roasted curried cauliflower. A red banner says that it is paleo, Whole30, gluten-free, and keto. A gold circle says "includes air fryer instructions"

Cauliflower is the most versatile side dish!

I love cauliflower ’cause it lasts forever in the fridge and you can transform it into so many vegetable side dishes. You can roast the whole head, make “fried rice,” or transform it into pseudo-mashed potatoes. Here’s yet another way I like to cook it: Roast the florets with a generous dusting of specialty curry powder.

A closeup bowl of Roasted Curried Cauliflower.

I first came across this technique on super brainiac/foodie Darya Rose’s awesome website, Summer Tomato. She calls this dish “Roasted Curried Cauliflower to Die For,” and I have to admit I’d gladly impale myself on a rusty sword for some. I make this recipe all the time, but with some slight modifications: I change up the oil depending on what I have in the pantry, and I add a squirt of lime juice and a shower of chopped cilantro at the end. Also, the curry blend I almost always use is this one.

Can you cook it in an air fryer?

Yes! After tossing the cauliflower in oil and curry powder, pop the florets in a preheated air fryer set at 400°F. Air fry the curry-seasoned florets for 15 to 20 minutes, tossing them every 5 minutes or so. The dish is ready when the florets are golden brown and tender. Although this method seems quicker, you may not save time because most air fryers have a small capacity and you have to cook in batches.

What are some Indian-inspired entrees to serve with it?

Here are some tasty dishes to serve with roasted curried cauliflower:

Time to make Roasted Curried Cauliflower!

Serves 4

Ingredients:

  • 1 large cauliflower head, cut into uniform florets
  • 3 tablespoons avocado oil, melted coconut oil, extra virgin olive oil, or melted ghee
  • 3 tablespoons Madras curry powder (this one is my favorite)
  • Diamond Crystal Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon freshly squeezed lime juice (from ½ lime)
  • ¼ cup minced cilantro leaves (optional)

Method:

Heat the oven to 450°F with the rack in the lower middle position in the oven. Chop up the cauliflower into uniform size florets.

Overhead shot of raw cauliflower cut into uniform florets.

In a large bowl, toss the cauliflower florets with the oil and curry powder. Add a healthy pinch of salt and some freshly cracked black pepper.

An overhead shot of an open jar of Indian curry powder.

Arrange the seasoned florets in a single layer on a parchment-lined rimmed baking sheet, cover it tightly with foil, and roast in the oven for 15 minutes.

A foil-covered rimmed baking sheet is placed in the oven.

Remove the foil and roast the cauliflower for 20 more minutes, flipping the florets halfway through.

An overhead shot of Roasted Curried Cauliflower fresh from the oven.

The cauliflower’s done when it’s tender on the inside and nicely browned on the outside.

A side view of Roasted Curried Cauliflower ready to eat.

Transfer the roasted cauliflower to a serving platter, and season with lime juice. Trust me: the tangy zing will add brightness and balance to the rich and spicy cauliflower.

Someone squeezing fresh lime juice.

If desired, sprinkle a handful of minced cilantro on top. Easy and delicious!

An overhead shot of a bowl of Roasted Curried Cauliflower

[Originally posted on February 16, 2011. Updated with new details and photos on December 14, 2020.]


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Roasted Curried Cauliflower (Whole30, Keto, Air Fryer)

4.82 from 11 votes
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings 4 servings
Roasted Curried Cauiflower is the best vegetable side dish! The curry gives it a nice smokiness and the lime gives it a nice kick!  

Ingredients  

  • 1 large cauliflower head cut into uniform florets
  • 3 tablespoons avocado oil melted coconut oil, extra virgin olive oil, or ghee
  • 3 tablespoons Madras curry powder or your favorite kind of curry powder
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 1 tablespoon freshly squeezed lime juice
  • ¼ cup minced cilantro leaves optional
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Instructions 

Oven instructions

  • Heat the oven to 450°F with the rack in the lower middle position in the oven. In a large bowl, toss the cauliflower florets with the avocado oil and curry powder. Add a healthy pinch of salt and some freshly cracked black pepper.
  • Arrange the seasoned florets in a single layer on a parchment-lined rimmed baking sheet, cover it tightly with foil, and roast in the oven for 15 minutes. 
  • Remove the foil and roast the cauliflower for 20 more minutes, flipping the florets halfway through. The cauliflower’s done when it’s tender on the inside and nicely browned on the outside.
  • Transfer the roasted cauliflower to a serving platter, and season with lime juice. Trust me: the tangy zing will add brightness and balance to the rich and spicy cauliflower. If desired, sprinkle a handful of minced cilantro on top, and serve.

Air Fryer Instructions

  • Heat air fyer to 400°F. In a large bowl, toss the cauliflower florets with the avocado oil and curry powder. Add a healthy pinch of salt and some freshly cracked black pepper.
  • Air fry the cauliflower for 15 to 20 minutes, tossing the florets every 5 minutes or so. The florets are ready when the outside is brown and crispy and the center is tender.  Depending on the size of your air fryer, you may need to divide the florets into two batches.
  • Transfer the roasted cauliflower to a serving platter, and season with lime juice. If desired, sprinkle a handful of minced cilantro on top, and serve.

Video

Nutrition

Calories: 131kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Fiber: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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4 Comments

  1. 4 stars
    This is very similar to a favorite dish of mine, but I add a can of roasted tomatoes when I bake it. Once it’s done, I mix in a can of coconut cream. To make it a main dish, I toss in cooked potato cubes and diced chicken. It’s soooooo good!

  2. the ingredients say lemon juice but the directions say lime…….looks like you are squeezing a lime in the photo so that’s what I am going with.