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
See what other Food52ers are saying.