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An overhead shot of a bowl of Roasted Curried Cauliflower
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5 from 2 votes

Roasted Curried Cauliflower

Roasted Curried Cauiflower is the best vegetable side dish! The curry gives it a nice smokiness and the lime gives it a nice kick!  
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side Dish
Cuisine: Indian
Keyword: cauliflower, gluten-free, keto, low carb, paleo, Primal, Vegetarian, Whole30
Servings: 4 servings
Calories: 131kcal
Author: Michelle Tam


  • 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
  • Kosher salt
  • Freshly ground black pepper
  • ½ lime
  • ¼ cup minced cilantro leaves optional


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