Curry Roasted Cauliflower

Curry Roasted Cauliflower

P is for paleo. Husband and I first dabbled in the paleo world about four years ago. People thought we were crazy. We thought we were crazy. But we felt better, looked better, and generally love eating paleo. When we can stick to it that is. Paleo is a problem for carboholics. And passionate home cooks who live to create in the kitchen. But we do what we can and lately I’ve felt the need to clean up my post-holiday, first-of-the-year-recipe-testing diet. We aren’t doing a full-on Whole30 Challenge right now, but I am incorporating some of our favorite paleo recipes into our lives.

I can’t get enough of this curry roasted cauliflower. Slightly spicy, warm curry is softened by the pleasing sweetness of coconut. Husband and I both love the abundance of flavor.

If you are looking for a paleo primer and yummy recipes, I highly recommend Everyday Paleo by Sarah Fragoso. I have two of her cookbooks and love them both. Sarah’s website is a fabulous resource, too.

Cauliflower is packed with stress-busting vitamin B and who couldn’t use that? Try my Cauliflower Soup or Mrs. Kravitz’s Mother’s Cauliflower Soup and join the cauliflower craze!

Try it, you’ll like it!

5.0 from 7 reviews
Curry Roasted Cauliflower
Prep time
Cook time
Total time
Bursting with warm flavor, curry roasted cauliflower is a powerful source of nutrition and flavor.
Recipe type: vegetable
Serves: 4
  • 1 head of cauliflower, chopped into small florets
  • 3 tablespoons coconut oil, melted
  • ½ teaspoon lemon zest
  • 1 tablespoon curry powder
  • 1 teaspoon garlic powder
  • ½ teaspoon turmeric
  • sea salt & pepper to taste
  1. Preheat oven to 375. Line a baking sheet with foil or parchment paper.
  2. In a large bowl mix melted coconut oil and spices. Add cauliflower and stir until all the florets are coated.
  3. Spread the cauliflower onto the prepared baking sheet and bake for 40-45 minutes.



  1. Laura Hodge says

    I just found this recipe because I had just bought my first jar of coconut oil and I love roasted cauliflower. So, I googled: roasted cauliflower coconut oil. Your recipe popped up. I had to leave the lemon zest out because I have none at the moment, but I put the rest of my favorite spices together, with the melted coconut oil, and tossed my cauliflower florets with it. As I was putting it in the oven I popped a small piece in my mouth. OMG!! The next 45 minutes are going to last an eternity! I can hardly wait. In fact, 5 minutes later I can smell it. OMG. This is going to be a wonderful meal. Thank you SO much!!

  2. says

    I just bought a big head of organic cauliflower and have been debating what to do with it. I was going to roast it with balsamic and garlic or maybe mash with cheese but then I saw your recipe. This is perfect and I can’t wait! Making it tonight and I have a feeling my husband and I will eat the entire thing!

    • Kristin says

      I love it when you stop by. Thank you, friend. One day we are going to share a spectacular supper together! xo

  3. Jane Freeman says

    This recipe is divine. I made it for company the first try and it was a big hit with everyone. The spice mixture is just right. Normally I find the amount of the herb mixture in recipes to be far too little, but this was perfect. The smell while it’s roasting…….mmmmmmm.

    • Kristin says

      I’m so glad the recipe was a hit! Especially since you served it to company. I happen to agree…the smell is intoxicating! Thanks for stopping by The Schell Cafe. xo

  4. Jamie says

    I loved this recipe! I substituted melted ghee for the coconut oil, and it turned out spectacular. It was really hard for my husband and I not to eat the whole head of cauliflower in one sitting! Thanks for this!

    • Kristin says

      YUM! We love ghee, too. Really what’s not to love about butter and cauliflower? So glad you enjoyed. Thanks for letting me know.

  5. Brenda says

    Do you happen to know the nutritional content of this recipe? It’s delicious ! I have to record all my numbers, tho so I would like to have them please!

  6. says

    Tried your curried roasted cauliflower tonight! Started Paleo eating about 10 days ago and looking for sides to have with a roast. OMG! I didn’t need the rest of the food – I could have just eaten a plate full of this (although the roast white sweet potato was pretty good too!)
    I loved it so much, I hope you don’t mind but I have passed it onto family and friends with a ‘try this’ not even mentioning paleo….
    Thanks again, this has just become a favourite!

  7. Ellie Mae says

    Made this recipe last night and it is terrific. I used Tandoori powder instead of curry powder because that’s all I had. Next time I will double to recipe and add all to a plastic bag and shake for easier coverage. If you love Indian food and are so so about veggies like I am, this is the one for you. I would eat these every day for a snack as well as a side dish – it’s that good.

    • Kristin says

      Ellie Mae – so glad this recipe inspired you! Brilliant idea on the Tandoori powder. Also the shaking in a baggie. LOVE these and will try, too! Thanks for sharing. xo

  8. Paula says

    This was simple and delicious! Yum!! I did not have garlic powder so just used a few cloves of minced garlic. I doubled the batch – two small heads of cauliflower – I highly recommend this as it shrinks down, plus it’s so good you’ll want leftovers.

  9. Jill Jones says

    I use this all the time as a base recipe with a few changes. I double the spices (except for the garlic powder – I keep that at 1 tsp. ) and use regular vegetable oil instead of coconut due to allergies. Mix up the oil and spices, put the cut up cauliflower in a plastic bag, pour the mix on and shake. Covers the veggies much better and no yellow mess on my bowls because of the curry and turmeric. Thanks for posting

  10. Betty Robinson says

    All I can say is EXCELLENT!!!

  11. Chandra says

    Made homemade Chana Masala for the first time tonight and used inspiration from your recipe to roast asparagus and broccoli for the side! Delicious! Thank you!!


  1. […] Roast the vegetables until they are tender, which should take about 35 minutes. Be sure to stir them occasionally to prevent one side from being overcooked. Once done, remove the cauliflower from the oven and place them in a large serving bowl. For an extra zing, sprinkle fresh, chopped cilantro on top of the cauliflower. […]

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