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Leo Gong Photo by: Leo Gong

Roasted Curry Cauliflower

"Living in an Indian American household, I love to create quick dishes with southern Indian flavors," Shelly Monfort says.

Sunset JANUARY 2007

  • Yield: Makes 4 to 6 servings
  • Total: 45 Minutes


  • 2 tablespoons olive oil
  • 1 tablespoon plus 1/2 tsp. fresh lemon juice
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne (optional)
  • 1 head cauliflower, leaves and core removed, florets cut into 1/4-in.-thick slices
  • Fresh cilantro leaves


1. Preheat oven to 450°. In a large bowl, whisk together oil, 1 tbsp. lemon juice, curry powder, salt, and cayenne if you like. Add cauliflower slices and toss to coat. Spread cauliflower in a single layer in a large baking pan.

2. Bake until cauliflower is tender, chewy, and brown, 25 to 30 minutes. Sprinkle with remaining 1/2 tsp. lemon juice and garnish with cilantro.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 78%
  • Protein: 1.2g
  • Fat: 5.7g
  • Saturated fat: 0.7g
  • Carbohydrate: 3.6g
  • Fiber: 1.7g
  • Sodium: 241mg
  • Cholesterol: 0.0mg

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Roasted Curry Cauliflower Recipe