Make Ahead
Roasted Curried Cauliflower
Popular on Food52
53 Reviews
Luce N.
March 31, 2023
Roasted Cauliflower Curry is a new family favourite. Once out of the oven, in addition to the cilantro, I stirred in a cup of Green Peas. Served with slices of sautéed halloumi, and a drizzle of Harissa Paste (mixed with a little water and yoghurt.) Raita at the side. And some roti. Sort of an international mélange!
whym
June 6, 2022
Yum! I just made this (added parboiled potatoes and upped the sauce quantities) and it was delicious. Served with garlic butter naan and cucumber raita. This is my new favorite way to eat cauliflower!
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!
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!
Pat B.
January 24, 2012
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.
Pat B.
January 24, 2012
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.
farq.
July 20, 2011
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.
Was planning on serving with rice. Ofcourse we were out of rice, so instead served with pasta. Worked great.
Hummusit
July 17, 2011
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!
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!
megbennington
February 10, 2011
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!!
wanderash
February 26, 2011
OOOHhhhhh, I am definitely going to try the yogurt and tamarind chutney with it. Right up my alley! Thanks for the tip!
rickdabrewer
February 8, 2011
Wow Smasher, that was awesome. Just what was needed on this very cold MN evening. Next time as a whole Indian feast for sure.
wanderash
February 26, 2011
Rickster! I am so glad I could warm up your evening. Hopefully we can enjoy that Indian feast together soon!
onesweepotato
January 10, 2011
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.*
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.*
TheWimpyVegetarian
December 17, 2010
Made this tonight as my main dish and it was really great! I'll be making this on a regular basis now. Thanks for a great recipe, wanderash!
healthierkitchen
November 30, 2010
Making this again tonight for a post Thanksgiving lighter meal. I think I make this once a week now!
BklynYum!
October 31, 2010
Made this tonight with a little less oil and adding a few carrots. Yum! I think I may hold off on adding the chick peas until the end next time I make it. I didn't love the crunchiness of them. Delicious! Thanks for the recipe :-)
jifferb
October 25, 2010
finally made this and mmmmmm wish i had made it sooner! everyone looooved it! made it with amreen's shrimp biryani - fantastic!
healthierkitchen
October 21, 2010
I ended up putting a small piece of salmon in the oven for the last 20 minutes or so of the cooking time with a little olive oil and a light sprinkle of curry powder - nothing fancy. I've been sharing this with lots of friends, too!
healthierkitchen
October 15, 2010
Looking forward to testing (and eating!) this for dinner in the next few days. I have my teenaged daughter on board to make this with me! I'm sure this is great on its own, maybe with some rice, but is there anything in particular you like to serve this with?
healthierkitchen
October 18, 2010
Made this last night for dinner and we loved it! So easy to put together and great flavor. Thanks.
wanderash
October 19, 2010
So glad you liked it! We often eat it as a simple veggie dinner with jasmine rice. It is a great side for roasted chicken, or as part of a grand Indian meal-- I don't know why, but whenever I cook Indian I end up cooking about 10 different dishes, this is great, because it dosn't take up room on the stove top! What did you serve it with?
wanderash
October 6, 2010
Hmmm... sweet potato and squash sound great. What about tossing cubed butternut squash with the cauliflower? I think that sounds yummy. Eggplant could be interesting. Or, mix in spinach, chard or another hearty green in the last 10 minuets of cooking. Make sure it is well coated with the dressing (which there should be some in the pan to cover the greens with, so they don't dry out.) I might omit the cilantro if I used greens. Tell us what direction you take it in!
AntoniaJames
October 6, 2010
What a great technique, wanderash! I bet this would be delicious on roasted cubes of sweet potato or winter squash, and carrots. If you had someone in your household who didn't like chickpeas (that would be me . . . but that's another story, having to do with a particularly difficult pregnancy), what legume or other substitute ingredient would you use? I really like this. Saved!! ;o)
wanderash
October 6, 2010
Opps, I replied above. Also, the chickpeas get a little crunchy in the roasting-- you might like them :)
See what other Food52ers are saying.