Roasted Curried Cauliflower recipe

Roasted Curried Cauliflower

This side dish goes great with chicken and fish curries and is a great alternative to rice if like us you are cutting down on the carbs. Somewhat surprisingly to ourselves Dean and I didn’t even miss having rice as this side dish has great texture and a lovely crunch, plus it’s packed full of flavour. Along with that it’s bursting with goodness – 9 vitamins and 8 minerals plus it’s very low in calories. 100g is only 25 calories and 5g of carbohydrate. So it’s tasty and healthy – that’s what we want to hear! 😉

Roasted Curried Cauliflower

I much prefer roasting cauliflower these days as the flavour is locked in and it keeps hold of all the nutrients. I always used to boil my cauliflower and it tasted like a different vegetable. You can have plain roasted cauliflower as well –  just add the oil and season.

Roasted Curried Cauliflower-5

I’ve seen this sort of thing on Indian menus recently along with the other side dishes, so give it a go at home!

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Roasted Curried Cauliflower recipe

Roasted Curried Cauliflower

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 people


  • 1 medium cauliflower
  • 1/2 lime
  • 2 tbsp rapeseed oil
  • 1 tsp medium curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp cumin seeds
  • salt and pepper


  • Preheat the oven to 180°C / 350°F / gas 4. Cut the cauliflower into florets and place into a baking dish then pour the oil over and give it a good shake.
  • Squeeze the lime over evenly and add all the other spices so that the florets are all covered, then give it a good shake.
  • Season with salt and pepper and place into the oven for 25-30 minutes.
  • Serve as a side dish with one of your favourite curries. Enjoy!


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