Roasted Curried Cauliflower

By • October 6, 2010 • 43 Comments



Author Notes: This is my go-to cauliflower recipe. It is so good, I never worry if guests will eat “eeewwww, cauliflower?!” I came up with it when planning an Indian-esque dinner and was trying to make space on the stove top. I was inspired to add vinegar by the "Your Best Broccoli" runner-up. (I love that recipe!) My Roasted Curried Cauliflower was an instant classic! - wanderashwanderash

Food52 Review: Don't let the ease of this dish fool you. It's simple to prepare, but its flavor is anything but. The combination of the curry, smoked paprika and tomato paste with the vinaigrette provides a rich, full flavor and the combination of the garbanzo beans and cauliflower provides for a very satisfying meal. This would be a delicious meatless meal with some rice and/or roti. Served as a side dish, it would provide a delicious complement to say, salmon or chicken, for as many as 4 people. We will definitely be making this regularly. I reduced the amount of olive oil slightly (and reduced the vinegar in proportion as well but kept all the spices and seasonings the same), and it still had plenty of oil to help crisp the cauliflower in the oven. Delicious! – healthierkitchenA&M

Serves 2-3

  • 1 medium cauliflower (about 2 pounds), cut into florets
  • 1 white onion, large dice
  • 1 1/2 cup chickpeas (1 can, drained and rinsed)
  • 2/3 cups olive oil
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoon double-concentrated tomato paste
  • 1/2 teaspoon kosher salt
  • 2 teaspoons curry powder
  • 1/2 teaspoon smoked paprika
  • 1 pinch cayenne
  • 1/3 cup cilantro leaves, chopped
  1. Preheat oven to 400°F.
  2. Put cauliflower florets, onion and chickpeas in large bowl.
  3. In a separate bowl, whisk together oil, vinegar, tomato paste, curry powder, paprika, cayenne, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in a single layer onto a sheet pan.
  4. Roast vegetables until tender and roasty-toasty, stirring occasionally, about 45 minutes.
  5. Taste vegetables and add salt if needed.Mix in fresh cilantro and serve.
Jump to Comments (43)

Tags: quick, travels well, Vegetarian

Comments (43) Questions (1)

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about 1 month ago marymary

This was awesome! Made today for our special Sunday lunch along with Caroline Wright's Roasted Salmon https://food52.com/recipes... and a side salad. I didn't think my husband would like the balsamic sweetness, but we were all pleasantly surprised. He loved this dish. Definitely a favorite. Thanks!

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2 months ago rachaelmr

Yes! This was a big hit last nite. Whipped it up with some Saag Paneer, got my hands on some Israeli/Naan like bread and had a feast. Thank you for an easy but super delicious addition to my Indian-style dinners!

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3 months ago MsMegha

I have made this so many times. I have yet to get my hands on double concentrate tomato paste, but have done things like add a little extra OR add a little brown sugar to the sauce. Regardless, the vegetables roast beautifully and flavors are out of this world. Like many of the folks who left a comment - I was nervous about the amount of red wine vinegar, BUT was pleasantly surprised. I'm actually making a batch now and caramelizing the onions separately on the stove top and adding them as a garnish on top. Really lovely -- can't say enough good things about this dish.

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over 1 year ago Tracey Pettingill

Perfect!! Made tonight! We ate the heck out of it. I thinly sliced the cauliflower and, please don't be mad, added about two teaspoons of sugar to help the caramelizing. Other than this recipe was exactly as you directed. It would have been perfect without my tiny change. The textures, the flavor...brilliant recipe!! I will make again and again. Thank you so very much!!!

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over 1 year ago GreenMom

We just made this tonight and it is FANTASTIC! I only used 1/4 cup olive oil and no cayene, but we love it! This is a definite keeper. I agree with some of the others that posted, I really like the texture of the chick peas after roasting for 45 minutes. Thanks for the recipe.

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almost 2 years ago thomasc

I usually jot down some notes in my cookbooks, but this will have to do. really enjoyed this - used a sweet onion, served with a little baba ganoush on the side and few drops of shiracha on some the larger cauliflower florets. I love the color of curry powder, paprika vel. sim. on pale colored veggies. cooking time was perfect, great texture on the garbanzos. Thanks a lot, a great dinner and lunch tomrrow.

Julistache

almost 2 years ago juliunruly

I love this recipe. Made a few alterations: I kept the garbanzo beans out until the 2nd half of roasting, because I was afraid they'd dry out. I also added currants towards the end, and some crushed almonds after I took it out of the oven. It was really delicious. Next time I may add sweet potatoes or butternut squash into the mix, too. This is a serious keeper!

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over 1 year ago Dr.Insomnia

Next time I would leave the garbanzos in. They don't dry out - they get crispy, and are one of the best parts of this dish since it results in a true roast chickpea flavor, something we don't get out of dishes in the West very often. I love roasted cauliflower, yet I am torn between which bites of the dish I prefer with how good the beans come out. This dish is a staple n our house and I may try the sliced almonds with it next time, though I will say that the roasted chickpeas if left in for the full time sort of provide a similar texture and flavor on their own

Julistache

over 1 year ago juliunruly

I did as you suggested, and you're right! It's even better when they're in for the full cooking time (but I still added the almonds and currants).

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about 2 years ago Anne Karakash

I made this tonight in an effort to find a cauliflower recipe that I like, and it was delicious! I was worried it would be too sour with that amount of vinegar, but no. It was perfect. The one change I did make was that I reduced the amount of oil in it and I took it out of the oven about 5 minutes earlier than indicated. Thank you!

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over 2 years ago Phrynosoma

The deliciousness and simplicity of this recipe have made it a go-to for me. I love the flavor and the roasty-toasty texture of the cauliflower and chickpeas. I use half (or less) of the oil that the recipe calls for, and find that this still works well. This could be an excellent side dish, but I typically eat it as a meal by itself since it is so tasty and filling. I love that it is so versatile, and that with the addition of greens or squash you get something slightly different and equally flavorful.

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over 2 years ago ntt2

This recipe is tagged as "can be made ahead" but I don't see any mention of that in the recipe or comments -- any thoughts? thanks, nt

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over 2 years ago abeneplacito

didn't have chickpeas handy, so i went without, and also added some chopped roma tomatoes near the end of cooking time. excellent all around.

Epietzsch

over 2 years ago borntobeworn

I made this tonight and it was delicious! I didn't have any tomato paste (thought I did, too late to get any) so I substituted Korean BBQ sauce instead. I also used less than 1/2 the oil and it was awesome!

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over 2 years ago Pat Bagg

Here I am in the central highlands of Mexico with a a somewhat challenging kitchen: good knives (mine from home), one toaster oven, one rice cooker (huge)...... Not much else. And using this recipe I made one of the best suppers. On the side was a few slices of a pollo asado, roasted over a wood fire. But even that was almost irrelevant in light of this delicious dish. Thank you.

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over 2 years ago Pat Bagg

Here I am in the central highlands of Mexico with a a somewhat challenging kitchen: good knives (mine from home), one toaster oven, one rice cooker (huge)...... Not much else. And using this recipe I made one of the best suppers. On the side was a few slices of a pollo asado, roasted over a wood fire. But even that was almost irrelevant in light of this delicious dish. Thank you.

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about 3 years ago farq.

Tried this tonight. We loved it. Instead of the smoked paprika and cayenne pepper, i used a spoon full of tatl? biber salças? (sweet pepper paste). Had no time to soak the chickpeas properly, but sure will next time.
Was planning on serving with rice. Ofcourse we were out of rice, so instead served with pasta. Worked great.

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about 3 years ago Hummusit

I just tried this, even though initially I wasn't too sure about the tomato paste - I don't usually like the taste. The house smelled amazing, and even the tomato paste wasn't bad. However, I think I'll try substituting miso for the tomato paste next time.
Also, I wanted to go lo-fat, so I boiled the cauliflower first, for a few minutes, and then used only a tablespoon of oil. I love the base this recipe gives, though. Thanks!

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over 3 years ago megbennington

I just made this again last night for dinner - phenomenal! I used a little less oil (.5 cup). Topped it with yogurt and tamarind chutney. Thank you so much for sharing!!

Ashtaco

over 3 years ago wanderash

OOOHhhhhh, I am definitely going to try the yogurt and tamarind chutney with it. Right up my alley! Thanks for the tip!

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over 3 years ago rickdabrewer

Wow Smasher, that was awesome. Just what was needed on this very cold MN evening. Next time as a whole Indian feast for sure.

Ashtaco

over 3 years ago wanderash

Rickster! I am so glad I could warm up your evening. Hopefully we can enjoy that Indian feast together soon!

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over 3 years ago YumMom

Wow! I made this tonight and added kale to give it some green, and it was delicious! This will be on my favorites list now. Excellent!

Ashtaco

over 3 years ago wanderash

Glad you liked it. I love the addition of kale.

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over 3 years ago onesweepotato

A delightful recipe!

The house is filled with the warm, savory aroma from this meal & it was delicious served over brown basmati rice. Loved the light crunch & roasted flavor of chickpeas and cauliflower.

*I followed the recipe as written and next time will lessen the olive oil just slightly.*