A big tray of roasted cauliflower curry in the oven is a marvelous thing. Vegan and warmly spiced with garam masala, turmeric, coriander, black mustard, and curry leaves, it’ll be irresistible to everyone at the table.
Adapted from Rachel Ama | One Pot: Three Ways | Mobius, 2021
I want to help people enjoy vegan food for more than just one meal or one dinner. Level up your leftovers and have amazing vegan food for the next couple of days. Save time, eat really well, and reduce food waste.
This cauliflower curry is warming and comforting, perfect for when the weather turns. This recipe makes enough leftovers for a quick, tasty dinner after work or school. My family loves this and even though it was a little on the spicy side they still couldn’t get enough of it.—Rachel Ama
Why Our Testers Loved This
Our testers loved this healthy vegetable curry for many reasons. They adored the “mildly spiced” flavor and easy hands-off preparation, making it “perfect for a curry novice.”
Notes on Ingredients
- Red chile–You can use whatever type of chile you prefer in this curry. Fresno or red jalapeño chiles will give you a mild spiciness, while hotter Thai red chiles will give your curry some serious heat.
- Cauliflower–Cut or break your cauliflower into similarly-sized florets so that they cook evenly.
- Mango chutney–Peach jam or marmalade could be substituted for the mango chutney.
How to Make This Recipe
- Heat the oven to 425°F.
- Toast the spices. Melt the coconut oil in a large roasting pan, then add the spices and cook until the mustard seeds begin to pop. Stir in the remaining ingredients except for the cilantro.
- Roast the curry. Cover the roasting pan with a lid or foil and roast for 40 minutes. Uncover and roast until the vegetables are tender.
- Serve. Top the curry with cilantro and serve hot.
How much curry does this recipe make?
This recipe actually makes quite a bit (more than four entrée-sized servings), and that’s part of its appeal. It makes enough that you don’t have to worry about making lunches for a day or two afterward.
What can I do with leftover curry?
It reheats very well, but if you want to try something different, Rachel Ama has a suggestion. She loves it served cold on a bed of greens (as seen in the pics) with any sesame or ginger-based dressing.
Does roasted cauliflower curry freeze well?
It sure does. Wrapped well in an airtight container or sealable plastic baggie, it’ll last for 3 months in the freezer. Let thaw in the fridge and reheat in the oven or stovetop.
Why is my cauliflower mushy?
The key to crispy roasted cauliflower is to give it plenty of room to roast. If you over-crowd your pan, your vegetables will steam instead of roast, ultimately becoming soft and mushy.
- If you prefer spicier curry, add a couple of teaspoons of Kashmiri chile powder to the spices when you are toasting them.
- Use the biggest roasting pan you have for this curry so that the vegetables aren’t crowded.
- Leftovers can be stored in the fridge for up to 4 days. Enjoy it at room temperature, or reheat them in the microwave or in a 350°F oven until heated through.
- This recipe is suitable for vegan, gluten-free, and dairy-free diets.
More great curry recipes
☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Roasted Cauliflower Curry
- 1 tablespoon coconut oil
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 2 teaspoons black mustard seeds
- Handful of curry leaves
- 1 teaspoon table salt
- 1 can (14 ounce) coconut milk preferably full-fat
- 1 teaspoon store-bought or homemade mango chutney
- Thumb-sized piece of fresh ginger grated (about 1 tablespoon)
- 1 red chile chopped
- 2 large (8 oz) tomatoes chopped
- 1 large (9 oz) onion chopped
- 1 (5 oz) red bell pepper chopped
- 1 (1 1/2 lbs) cauliflower broken into florets
- 1 large (10 oz) roasting potato peeled and chopped into 1-inch (2 cm) chunks
- 1 can (14 ounce) chickpeas drained and rinsed
- Fresh cilantro to serve
- Preheat the oven to 425°F (220°C).
- In a large, deep roasting pan over medium heat, melt the coconut oil. Add all the spices, along with the curry leaves and salt, and cook until fragrant and the mustard seeds start to pop slightly, 3 to 5 minutes.
- Add the remaining ingredients, except the cilantro, and mix well to combine. Cover with a lid or foil and slide into the oven. Roast for 40 minutes, then remove the covering and roast until the vegetables are tender, about 15 minutes more.
- Sprinkle with fresh cilantro before serving.
- Make it spicier–If you prefer spicier curry, add a couple of teaspoons of Kashmiri chile powder to the spices when you are toasting them.
- Pan size–Use the biggest roasting pan you have for this curry so that the vegetables aren’t crowded.
- Storage–Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Enjoy at room temperature or reheat in the microwave or in a 350°F oven until heated through.
- Dietary–This recipe is suitable for vegan, gluten-free, and dairy-free diets.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
If you want a hands-off way to prepare a curry, this roasted cauliflower curry recipe has you covered. And you only dirty one pan, which is always a plus.
There is a nice mix of spices, which come through well thanks to being bloomed in oil at the beginning of the cooking. I might add some Kashmiri chile in the future for just a bit of heat.
This recipe makes a lot, so make sure your roasting pan is large enough. I was going to make this in a 9-by 13-inch cast-iron roaster but realized the vegetables weren’t going to fit. So I pulled out my giant All-Clad roaster–the one you can cook a 20 lb turkey in–and it fit the bill perfectly.
This roasted cauliflower curry is flavorful and contains many favorite items that my family likes. Even though there are a lot of ingredients, I would make this recipe again because the flavors were there.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
This is a very mildly spiced curry with only a touch of heat. It is not a super-rich curry but it is flavoursome and I think it would be perfect for a curry novice. I used a red finger chile as they are not too hot but have a nice underlying flavour. I loved the one-pan hands-free cooking technique and I can see it being a great make-ahead dish.
No need to run out and purchase mango chutney if you don’t have any on hand. I would substitute a peach jam or marmalade or not worry about it at all. One teaspoon of sweetness for a full roasting pan containing six servings isn’t noticeable.