Best Curry Roasted Cauliflower Recipes

ROASTED CURRY-SPICED SWEET POTATOES AND CAULIFLOWER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet.
• Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.

EASY SHEET PAN ROASTED CAULIFLOWER WITH CURRY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine olive oil, curry powder, lemon juice, salt, and ground black pepper in a bowl. Add cauliflower and toss until well coated. Place in a single layer in the prepared baking sheet.
• Bake in the preheated oven until golden and crispy, about 25 minutes.

ROASTED CAULIFLOWER AND CURRY SOUP RECIPE BY TASTY

Steps:

• Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
• In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
• Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
• Make the soup: Increase the oven temperature to 450˚F (220˚C).
• Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
• Roast for 25 minutes, until browned and tender.
• Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
• Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
• Add the roasted cauliflower to a blender with the broth and puree until smooth.
• Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
• Enjoy!

CHICKPEA CURRY WITH ROASTED CAULIFLOWER AND TOMATOES

Steps:

• 1. Preheat oven to 375°F. Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon olive oil and arrange on other side of sheet. Season with salt and pepper. Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.
• 2. In a medium pot, heat 2 teaspoons oil over medium-high. Cook onion, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, about 1 minute.
• 3. Add chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.
• 4. Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide among 4 bowls (over rice, if desired).

CURRY ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400 degrees.
• Mix the olive oil, curry powder, sugar, lemon juice, salt and pepper in a small mixing bowl.
• Place the washed and well drained cauliflower florets in a 13 x 9 inch baking dish; pour the oil mixture over the florets and toss gently.
• Cover with foil and bake 15 minutes; remove from oven and stir in almonds mixing lightly.
• Return to oven and bake uncovered for an additional 10 to 15 minutes or until cauliflower is browned and almonds are toasted.

CURRY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.
• Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.
• Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.
• Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.

CURRY SPICED WHOLE ROASTED CAULIFLOWER

Steps:

• For the cauliflower: Preheat the oven to 450 degrees F.
• Heat the butter and olive oil in a small saucepan over medium heat until the butter melts. Add the garlic and curry powder and cook until fragrant, about 1 minute.
• Make a small foil ring wide enough to hold up the base of the cauliflower a little. Put the foil ring in a large saute pan and place the cauliflower on top. Season the cauliflower with salt and pepper. Pour all but 1/4 cup of the curry butter over the cauliflower. Roast the cauliflower for 10 minutes, then baste with some of the curry butter on the bottom of the pan. Continue to roast and baste until the cauliflower is tender, about 45 minutes.
• Meanwhile, add the almonds and raisins to the remaining curry butter in the saucepan and cook over medium heat until the nuts are toasted and the raisins are plump, about 3 minutes. Stir in the lime juice.
• Remove the cauliflower to a serving platter and drizzle with any remaining butter from the saute pan. Top with the nut, raisin and curry butter mixture and sprinkle with the lime zest.
• For the yogurt-tahini sauce: Whisk together the yogurt, olive oil, tahini, dill, cumin, garlic and lemon juice in a medium bowl. Season with salt and pepper.
• Drizzle the cauliflower with the yogurt-tahini sauce and garnish with the cilantro, mint and chiles.

STUFFED CHICKEN BREAST IN CURRY SAUCE OVER ROASTED POTATOES AND CAULIFLOWER

Steps:

• Potatoes and cauliflower:
• Preheat the oven to 350 degrees F.
• On a large baking sheet toss together the cauliflower, potatoes, chervil, raisins, olive oil and salt and pepper, to taste. Arrange in a single layer on the baking sheet and roast until the potatoes are tender, about 25 minutes. Remove the potatoes to a bowl and set aside.
• Chicken: In a blender or food processor, combine the grapes, walnuts and dates and blend until smooth.
• Put the chicken breasts between 2 sheets of plastic wrap and, using a meat mallet, pound the chicken until evenly flat and thin. Remove the top sheet of plastic. Season the chicken with salt and pepper, to taste. Divide the grape mixture between the chicken breasts, topping each piece with about 2 tablespoons of the filling. Using the plastic as your guide, roll up the chicken around the filling.
• Put the flour, eggs and bread crumbs in separate dishes. Season the bread crumbs with the garlic powder, onion powder and salt. Dip the chicken rolls into the flour, coating completely, then into the egg and finally into the bread crumbs. Chicken should be coated completely with each step of the breading process.
• Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Pan fry the chicken until golden brown on all sides, turning after a few minutes on each side. Transfer the pan to the oven and bake until cooked through, about 15 minutes.
• Curry sauce: Melt the butter in a skillet over medium heat, then add the onion and curry powder. Cook for 2 minutes then whisk in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a simmer. Whisk until the sauce is thickened and smooth.
• Remove the chicken from the oven to a cutting board and slice. Spoon a bed of potatoes and cauliflower on each serving plate and top with curry sauce.

CURRY YOGURT ROASTED CAULIFLOWER

Steps:

• At least 2 hours ahead of time, mix yogurt, spices, lemon juice in a small bowl, refrigerate until ready to use.
• Preheat oven to 375 degrees F.
• Break cauliflower into small to medium sized florets.
• Toss in a large bowl with salt, pepper and olive oil.
• Spread on a cookie sheet in one layer and bake in pre-heated oven for about 15 minutes until beginning to soften.
• Remove from oven and return to large bowl.
• stir chopped cilantro into yogurt/spice mixture and spoon over califlower.
• toss to coat well (you may not need ALL of the yogurt, depending on how large of a head of cauliflower you have).
• return to baking sheet and continue to bake for about another 5-10 minutes (cook to your liking, some prefer some crunch left in their veggies).
• remove from oven and enjoy!

VEGAN ROASTED CURRY CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Wash and pat Cauliflower dry. Remove tough core and break (or cut) the florets into bit sized pieces. Set aside.
• Combine olive oil, lemon juice, curry powder, salt, cayenne, and garam masala in a large bowl; mix into a paste. Add cauliflower and gently mix with a spoon to evenly coat with the spice paste. Transfer cauliflower to the prepared baking sheet and spread out in one layer.
• Roast in the preheated oven until cauliflower begins to caramelize, 20 to 25 minutes.

VADOUVAN-ROASTED CAULIFLOWER WITH HARISSA CHICKPEA CURRY

Steps:

• Combine chiles, vinegar, sugar, ½ tsp. salt, and ¼ cup water in a small bowl. Let sit at room temperature until ready to use.
• Preheat oven to 450°. Toss cauliflower with olive oil, vadouvan, and 1 tsp. salt on a rimmed baking sheet. Roast, tossing occasionally, until cauliflower is tender and browned, 30-35 minutes. Transfer to a paper towels to drain.
• Meanwhile, cook shallots in ½ cup vegetable oil in a small saucepan over medium-high, stirring occasionally, until golden brown and crisp, 8-10 minutes. Transfer to paper towels with a slotted spoon; season with salt.
• Heat remaining ¼ cup vegetable oil in a large skillet over medium. Add onion and cook, stirring often, until tender, 5-7 minutes. Add ginger, garlic, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and harissa pasta and cook, stirring constantly, until slightly darkened in color, about 2 minutes.
• Whisk in coconut milk, bring to a boil, and cook, whisking occasionally, until curry thickens to the consistency of heavy cream, 5-7 minutes. Add chickpeas and ¼ cup water and cook, stirring occasionally, until mixture returns to a boil. Remove from heat and stir in cilantro stems; season with salt.
• Serve curry over rice topped with drained pickled chiles, roasted cauliflower, fried shallots, and cilantro sprigs.

ROASTED CAULIFLOWER, BRUSSELS SPROUTS AND POTATO CURRY

Steps:

• preheat oven to 450 degrees Fahrenheit.
• wash and break cauliflower into florets. wash and trim Brussels sprouts; cut them in half
• Scrub potatoes and cut them in half or quarters, depending on size.
• Combine all vegetables in a bowl with 6 tablespoons olive oil. Add salt and pepper.
• spread vegetables on two parchment lined cookie sheets.
• roast for 25 - 30 minutes until slightly crispy and brown at the edges.
• heat 1 tablespoon canola oil in dutch oven or large saucepan.
• add shallots and garlic and sauté till slightly browned. add curry powder and paprika.
• Heat for 20 seconds, then deglaze with lime juice. mix in honey or brown sugar.
• add coconut milk. boil until thickened.
• to finish, add cauliflower, sprouts, and potatoes to pan with curry sauce.
• sprinkle with cranberries. add almonds or cashews if desired.
• heat through until sauce coats the roasted vegetables and they pick up some of the curry flavor.
• serve with rice or Naan.

ROASTED CAULIFLOWER AND CURRY SOUP

Steps:

• Preheat your oven to 450 degrees.
• Coat the cauliflower florets in the oil and 1 tsp salt, then spread on a baking sheet.
• Roast cauliflower until it turns brown, about 25 minutes.
• Melt butter and add onions to medium size sauce pan. Cook onions until soft.
• Add curry powder, cauliflower, water and broth to pan.
• Cover and bring to a boil.
• Uncover, reduce heat and simmer for 5 minutes.
• Remove 3 cups of cauliflower from the pot.
• Using a stick blender, CAREFULLY blend the remaining soup, adding 1 tsp salt, until smooth.
• Add the 3 cups of cauliflower back inches Top with parsley.
• Enjoy.

ROASTED CAULIFLOWER AND CURRY SOUP

Steps:

• Heat the oven to 425°F. Place the cauliflower on a baking sheet. Drizzle with 1 tablespoon oil. Roast for 30 minutes. Heat the remaining oil in a 12-quart saucepot over medium-high heat. Add the leeks and garlic and cook until the leeks are tender. Add the broth, cilantro, curry, ginger, lemon rind, cumin and cauliflower. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the cauliflower is tender. Pour one-third of the cauliflower mixture into an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining cauliflower mixture. Pour the soup through a sieve. Season to taste.

CURRY-ROASTED & CAULIFLOWER WITH ALMONDS & GRAPES FROM CHEF TONY CHITTUM

Steps:

• Preheat oven to 400˚F. Toss cauliflower with spiced olive oil until fully coated. Place on a sheet tray (but do not stack florets) and roast in oven until golden brown and cooked through, about 15 minutes. Once cooled, place the roasted cauliflower in a large mixing bowl and carefully fold together with the almonds and remaining ingredients. Stir well and allow to chill for at least one hour. Remove from refrigerator and let come to room temperature before serving. Season with salt and pepper.

MIRACLE WHIP CURRY-ROASTED CAULIFLOWER

Steps:

• Heat oven to 400°F.
• Mix dressing and curry powder until blended. Add to cauliflower in large bowl; toss to evenly coat.
• Pour water into 13x9-inch baking dish. Add cauliflower.
• Bake 30 min. or until cauliflower is tender and golden brown. Sprinkle with chives.

CURRY ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400 degrees.
• thoroughly rinse and drain cauliflower.
• break cauliflower into florets
• peel and thinly slice garlic.
• thinly slice onion.
• In a measuring cup mix well olive oil, garam masala, curry powder, lemon juice, and salt and pepper.
• Add garlic to spice mixture.
• mix cauliflower and onions in a large mixing bowl.
• Toss spice mixture into bowl with cauliflower and onion.
• place on cookie sheet and cover with foil.
• Cook in oven for 15 minutes covered.
• remove foil and stir while on cookie sheet.
• brown the veggies for another 8-15 minutes in oven until cauliflower is to desired brown.