Make Ahead

Roasted Curried Cauliflower

by:
October  6, 2010
4 Ratings
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! - wanderash —wanderash

Test Kitchen Notes

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! – healthierkitchen —The Editors

  • Serves 2-3
Ingredients
  • 1 medium cauliflower (about 2 pounds), cut into florets
  • 1 white onion, large dice
  • 1 1/2 cups chickpeas (1 can, drained and rinsed)
  • 2/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoons 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
In This Recipe
Directions
  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.

See what other Food52ers are saying.

  • Pat Eckerstrom
    Pat Eckerstrom
  • Vinod
    Vinod
  • MT Bollerup
    MT Bollerup
  • Kara Weber
    Kara Weber
  • Chaiwalla
    Chaiwalla
My love for all things delicious lead me to the California Culinary Academy in San Francisco and three years of working in restaurants and wineries in Napa Valley. My love of travel has propelled me all over the world. After living in Honduras and Mexico for the past 5 yrs., my two children, super-hero husband, and I have just moved to the Midwest....... A new chapter is unfolding....

51 Reviews

Pat E. January 30, 2020
This was totally yum! I used 1/2 the oil but left the rest as written. Next time I would leave the onions a larger dice and only use 1/2 the garbanzos as I thought the proportion of taste and texture was a bit off. Garbanzos a nice crunch but there were too many I thought. Will certainly make again.
 
Vinod May 11, 2019
Excellent, as others have mentioned. The chickpeas were a bit crunchy on one side, which I liked, but could have been avoided if I had stirred the vegetables occasionally like the recipe mentions.
 
MT B. January 31, 2019
Flat-out delicious. My cauliflower was smallish, so I added a handful of Brussels sprouts and, at the 20 minute mark, the last of some really good green beans. Regular tomato paste worked fine. Served it over jasmine rice. We loved it!!!
 
Kara W. December 3, 2017
This is the single recipe most likely to convert me to vegetarianism. It is mildly spicy, warm, crunchy, savory, filling and generally just delicious. I change not a thing and it's a huge hit every time.
 
katie October 13, 2016
I love this recipe! Make it all the time. I usually double the dressing and add in a bunch of other veggies like thinly sliced potatoes, chopped red peppers, tomatoes, even broccoli. Turns out great every time. You can reduce the amount of oil a bit - 2/3rds cup (or more if doubling) is a lot.
 
SCL January 18, 2016
We intended to have this as a side, but changed our minds and made it our main course over brown rice. We added some plain, low fat yogurt on the side which was a wonderful, cooling contrast to the curried spices. The delightful surprise was the slight crunch to the roasted chick peas. We can't wait to make it again (with regular tomato paste which is all we had). When we do, I plan to increase the onion (in amount and size of cuts) which gets really caramelized and sweet.
 
Chaiwalla February 4, 2015
Super yum! No chickpeas, so I parboiled bite sized potato chunks first, no tomato paste so I cooked down two chopped tomatoes....everything else the same. Definitely rocks with the potatoes!
 
JenGnsbrg August 11, 2014
Do you think you could grill this recipe?
 
marymary June 29, 2014
This was awesome! Made today for our special Sunday lunch along with Caroline Wright's Roasted Salmon https://food52.com/recipes/25840-roasted-salmon-with-sunchoke-galettes-and-parsley-vinaigrette 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!
 
rachaelmr May 29, 2014
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!
 
MsMegha April 19, 2014
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.
 
Tracey P. March 14, 2013
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!!!
 
GreenMom March 9, 2013
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.
 
thomasc October 7, 2012
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.
 
juliunruly October 4, 2012
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!
 
Dr.Insomnia November 30, 2012
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
 
juliunruly February 21, 2013
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).
 
Anne K. May 26, 2012
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!
 
Phrynosoma April 25, 2012
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.
 
ntt2 March 21, 2012
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
 
abeneplacito February 15, 2012
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.
 
borntobeworn February 4, 2012
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!