- Cook time 25 minutes
- Serves 4-5
Even if you’ve roasted vegetables every way under the sun, you owe it to yourself to give this recipe a go. It starts in a familiar fashion: toss some broccoli and cauliflower in olive oil and roast at high heat until tender. But here’s where the magic happens: While the vegetables are in the oven, brown some butter in a saucepan, then mix with curry powder, crunchy almonds, briny capers, chewy golden raisins, and a little lemon juice for brightness. Tossed with the charred vegetables out of the oven, the curried brown butter enlivens and elevates all the flavors. It’s a preparation that’s dead simple yet feels a little luxe every single time—perfect for company or a big holiday dinner, or just a quiet evening when you want something completely nourishing and satisfying.
A few notes and tips: A fresh, fragrant curry powder is what makes this dish sing. I typically reach for Madras or Maharajah curry powder, but feel free to use your favorite blend. If you like things spicy, reach for a hot curry powder or add a few big pinches of red pepper flakes.
This recipe is easy to scale for a crowd by doubling all ingredients and distributing the vegetables on two sheet pans—or just to ensure leftovers throughout the week. A favorite lunch of mine are these vegetables (gently rewarmed in a skillet or in the microwave) with a fried egg on top.
I like to use a combination of broccoli and cauliflower when I have both on hand—but feel free to use one or the other. Just be sure to cut them in equal sized pieces so they roast evenly and in the same amount of time.
And don’t stop with cauliflower and broccoli! This same curried brown butter treatment electrifies so many other kinds of roasted vegetables, including winter squash, sweet potatoes, carrots, parsnips, and Brussels sprouts.
head cauliflower, stem trimmed and cut into bite-sized (1 1/2-inch) florets (about 4 cups)
large head broccoli, stem trimmed and cut into bite-sized (1 1/2-inch) florets (about 4 cups)
extra-virgin olive oil
kosher salt, plus more to taste
freshly ground black pepper
2 1/2 teaspoons
Madras curry powder
golden raisins, currants, or raisins
capers, coarsely chopped
fresh lemon juice, plus more for finishing, if desired
fresh cilantro, roughly chopped
- Heat oven to 425°F with a rack in the center. On a sheet pan, toss the broccoli and cauliflower with olive oil, salt, and pepper and arrange in a single layer. (Don’t overcrowd–otherwise, they’ll end up steaming vs. roasting.) Roast, without flipping, until tender when pierced with a fork, and nicely browned and crispy around the edges, about 18 to 20 minutes.
- Meanwhile, make the curry brown butter. In a small saucepan, melt the butter over medium heat. Cook, stirring frequently and scraping up any browned bits from the bottom so they don’t burn, until brown and nutty, 3 to 5 minutes. Turn off the heat; add curry powder, almonds, golden raisins, capers, and lemon juice. Whisk to combine.
- Remove the sheet pan from the oven and immediately add the curry brown butter, tossing until the vegetables are evenly coated. Add cilantro, salt, and a squeeze of lemon to taste. Serve warm or at room temperature.