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Home » Side Dishes + Vegetables » Curried Cauliflower

Curried Cauliflower

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
October 28, 2020
4.55 from 11 votes


Last Updated December 4, 2022 | 0 Comments

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Oven Roasted Curried Lime Cauliflower with Curried Mayo Dip

Curried Cauliflower is a simple, healthy, and flavorful side dish bursting with warm spices. The mayo dip is heavenly, making it the perfect vegetable side dish for any weeknight meal.

scattered Curried Oven Roasted Cauliflower with side dish of Curry Mayo

Why You’ll Love Curry Roasted Cauliflower

Gone are the days of bland and mushy cauliflower. A truly versatile and fun vegetable, this recipe transforms it into something truly crave-worthy. These little bites of curried cauliflower goodness are heavenly, and the mayo dip? Incredible. It’s the perfect veggie side dish or snack the whole family will love! Increase or decrease the amount of cayenne powder depending on how spicy you like your food (I love a little heat, so add less if you aren’t a fan).

How do you cook cauliflower so it isn’t mushy?

First, ensure your cauliflower is completely dry before coating the florets with oil and seasonings. Next, make sure to roast the cauliflower in a hot oven  (at least 400 degrees F) to achieve a nice crispy exterior. Finally, avoid overcrowding the cauliflower florets on the baking sheet. Cauliflower is naturally high in water and requires airflow between them to avoid steaming.

font photo of Curried Oven Roasted Cauliflower with side dish Curry Mayo

How to Make Curried Cauliflower

  1. Chop your cauliflower into bite-sized pieces. Preheat your oven and line a large baking sheet with parchment paper. 
  2. Toss the cauliflower florets with olive oil and lime juice. In a separate, smaller bowl, combine the spices.
  3. Toss the cauliflower with the spices until coated evenly. 
  4. Transfer the seasoned florets to your prepared baking sheet and arrange them in a single, non-overlapping layer.
  5. Bake for approximately 30 minutes or until browning on the edges and easily pierced with a fork. Flip once halfway through cooking. 
  6. As the cauliflower cooks, combine the ingredients for the curry mayo dip (this can also be made ahead of time and stored in the refrigerator for up to 5 days).
  7. Remove the roasted curry cauliflower from the oven and drizzle with additional lime juice, if desired. Best enjoyed immediately dunked into your homemade creamy curry mayo. 

Air Fryer Curry Cauliflower

This is a fantastic recipe to make in the air fryer. To do so, preheat your air fryer to 390 degrees F and prepare the cauliflower as outlined in the recipe card below. Air fry for approximately 15 minutes, flipping every 3-4 minutes.

How to Serve

I often serve this amazing cauliflower recipe as a light lunch or mid-day snack. The curry mayo really ties the whole thing together but isn’t necessary to make this recipe great. I love serving it with main dish recipes, too. Particularly lightly seasoned chicken breast.

More Cauliflower Recipes

  • The Best Mashed Cauliflower
  • Miso Roasted Cauliflower
  • Pineapple Cauliflower Rice
  • Baked Buffalo Cauliflower 
  • Cheesy Cauliflower Bake with Bacon
  • The Best Mashed Cauliflower Recipe (Cauliflower Mashed Potatoes)

If you try making this Curried Cauliflower Recipe, please leave me a comment below! I always love to read your thoughts and feedback!

fork dipping Curried Oven Roasted Cauliflower into Curry Mayo
Oven Roasted Curried Lime Cauliflower with Curried Mayo Dip

Curried Cauliflower

4.55 from 11 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Curried Cauliflower is a simple, healthy, and flavorful side dish bursting with warm spices.. The mayo dip is heavenly, making it the perfect vegetable side dish for any weeknight meal.
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 242 kcal

Ingredients
 
 

For the Cauliflower:

  • 1 head of cauliflower - cut into bite size florets
  • 2 teaspoon olive oil
  • 1 lime - juiced
  • 2 teaspoon curry powder
  • 1 teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ¾ teaspoon turmeric powder
  • 1 teaspoon cayenne powder
  • ½ teaspoon salt

For the Curried Mayo Dip:

  • ½ cup mayonnaise - I used reduced fat
  • ¼ cup plain Greek yogurt
  • 3 teaspoon curry powder
  • ½ teaspoon cayenne powder - more if you like it spicier
  • ½ teaspoon turmeric
  • ¼ teaspoon cumin powder
  • Salt to taste
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Instructions
 

  • Preheat your oven to 425 degrees F.  Line a large baking sheet with parchment paper.
  • Place your cauliflower florets in a large mixing bowl and drizzle with olive oil.  Toss the cauliflower until evenly coated.  Pour on the lime juice and toss again.
  • In a separate, smaller bowl combine all your spices.  Sprinkle half the spice mixture over the cauliflower and toss, then pour the remaining spice mixture and toss until each cauliflower floret is evenly coated.  Transfer the cauliflower to your lined baking sheet and bake for 30 minutes, turning halfway.
  • While your cauliflower is baking, prepare your curried mayo.  In a small bowl mix the mayo, Greek yogurt and spices until thoroughly combined.  Taste and add any additional spices (or salt!) you find necessary.
  • Cauliflower is done when it is easily poked with your fork and florets are starting to brown on the top.  Drizzle with fresh squeezed lime juice and dunk in the curried mayo dip!

Jessica’s Notes

note: If you do not care for spicy food, reduce cayenne pepper by half (of more if you’re especially sensitive).

Nutritional Information

Calories: 242kcal | Carbohydrates: 6g | Protein: 2g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 484mg | Potassium: 181mg | Fiber: 2g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 18.2mg | Calcium: 42mg | Iron: 1.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword curried cauliflower, curry roasted cauliflower
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

848 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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