Take your side dish game to the next level with this Roasted Cauliflower Coconut Curry. The nutty flavor of caramelized cauliflower is combined with the warm spice of curry in a creamy sauce.
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This post was originally published in October 2018 and has been updated with additional information and new photos.
I'm obsessed with roasted cauliflower. Roasting brings out a delicious nutty flavor that I just love. And the slightly caramelized edges are my favorite.
Roasted cauliflower is delicious on its own, but it's even better topped with bold flavors like this Greek cauliflower or this Pesto cauliflower.
This curried cauliflower is no exception. The caramelized cauliflower is tossed with a creamy sauce of coconut milk and curry powder. It's a warm and satisfying dish that tastes rich yet light at the same time.
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Ingredient Notes
- Cauliflower - Look for bright white heads that are compact and feel heavy. The leaves should be fresh and green, not wilted or browning.
- Coconut milk - I prefer full-fat for its richness and creaminess that it adds to the sauce.
- Curry powder - Curry is a blend of various spices such as turmeric, coriander, ginger, cumin, and black pepper. Some may be more spicy than others. Use your favorite variety.
- Honey adds a touch of sweetness to balance the spice from the curry powder. Maple syrup can also be used.
Step-by-Step Instructions
See the recipe card for complete instructions and ingredient amounts.
Step 1: Toss the cauliflower florets with oil and season with salt and pepper.
Step 2: Roast the cauliflower until caramelized and tender.
Step 3: While the cauliflower is roasting, heat the coconut milk and curry powder over medium heat until slightly thickened. Stir in the honey.
Step 4: Add the roasted cauliflower to the sauce and toss to coat. Garnish with fresh parsley and serve.
Serving ideas
- Serve as a side dish with chicken or fish.
- Spoon over rice as a meat-free main dish.
- Serve with pita or naan bread to soak up the sauce.
- Add chickpeas or cooked chicken or shrimp for a hearty meal.
Recipe FAQs
Frozen cauliflower is not recommended in this recipe. It will have a much softer, almost mushy, texture after roasting. Fresh cauliflower retains a crisp, tender texture which is most pleasing in this dish.
Boiling is not recommended. Roasting not only enhances the flavor but also yields a crisp-tender texture that stands up well in the curry sauce.
Try these cauliflower dishes next
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📖 Recipe Card
Roasted Cauliflower Coconut Curry
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Ingredients
- 1 head cauliflower (broken into florets)
- 1 tablespoon olive oil (or similar)
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 7 ounces coconut milk (approx. ½ of 13.6 oz can)
- 2 teaspoons curry powder
- 1 teaspoon honey
Instructions
- Preheat oven to 450℉. Add the cauliflower florets to a mixing bowl and toss with oil, salt, and pepper. Spread on a sheet pan and roast for 20-25 minutes until slightly caramelized and tender.
- While cauliflower roasts, add coconut milk and curry powder to a skillet over medium-low heat. Simmer gently until slightly thickened. Stir in honey. Stir in roasted cauliflower. Serve.
Notes
- Frozen cauliflower is not recommended. It will yield a mushy texture.
- The cauliflower should not be boiled. Boiling will yield a soggy texture.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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