Roasted Curried Cauliflower

This roasted curried cauliflower from chef Suzanne Goin is easy to make with cauliflower, onion, curry, and paprika. It’s like having a restaurant-style side dish that’s easy to make at home.

A bowl of roasted curried cauliflower mixed with onions and topped with cilantro

This roasted curried cauliflower recipe found its way onto the menu at chef Suzanne Goin’s A.O.C. when they were training the staff down the street at the sister restaurant, Lucques. According to Goin, “One night, my Lucques sous-chef at the time, Rob Chalmers, cooked whole cauliflower heads with a mess of spices, curry, and vinegar for staff meal. We all went crazy—it was so, so good! The second I tasted it, I knew some things are just too delicious to keep in the kitchen. This one had to go on the menu.” And we’re glad she decided to share. Noting customers’ response, she explains, “Everyone loves this preparation’s exotic layers upon layers of flavor, its blend of aromatic spiced notes, savory caramelized onion, bright acidity, and back notes of smoke.” We couldn’t have said it better ourselves. Now go ahead and taste for yourself.–Renee Schettler Rossi

What Wine To Sip Alongside

Curry and cauliflower. Each in its own right can be tricky to pair with wine. But together?! Fortunately chef Suzanne Goin was kind enough to share her insights on what to sip with this heavily spiced yet surprisingly nuanced roasted curried cauliflower dish. “I always like pairing it with Cabernet Franc—either a light-bodied version from the Napa Valley or in the form of Chinon from the Loire,” says Goin. “Cabernet Franc is fresh and bright, with brambly fruit and dark savory elements that partner nicely with the curry and spice, as well as an inherent pleasant green vegetal quality that works really well with cruciferous vegetables. The key is to choose a wine that is not overly concentrated or high in alcohol, so as to avoid overpowering the cauliflower, as well as to keep the spiciness of the recipe in check.” Noted.

Roasted Curried Cauliflower

  • Quick Glance
  • 35 M
  • 1 H
  • Serves 4 to 6

Special Equipment: Mortar and pestle or spice grinder

5/5 - 2 reviews
Print RecipeBuy the The A.O.C. Cookbook cookbook

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  • 1/4 teaspoon whole coriander seeds
  • 1/4 teaspoon whole cumin seeds
  • 1 teaspoon curry powder
  • 1 1/2 teaspoons paprika*
  • 1 teaspoon kosher salt and freshly ground black pepper, or more to taste
  • 1 medium to largish head cauliflower, cored and cut into florets (ideally about 8 cups of 1- to 2-inch florets)
  • 1 medium yellow onion, peeled, cored, and cut into sixths
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter (1 oz), melted
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon chopped cilantro


  • 1. Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
  • 2. Toast the coriander and cumin seeds in a small skillet over medium-low heat just until the seeds release their aroma and are lightly browned, no more than a minute or two. Keep a careful watch on them so they don’t scorch. Transfer the seeds to a small plate and let cool.
  • 3. Using a mortar and pestle, pound the cooled coriander and cumin seeds until they’re coarsely ground.
  • 4. Combine the ground coriander and cumin with the curry, paprika, salt, and a few grindings of black pepper in a small bowl.
  • 5. Place the cauliflower florets and onion in a large bowl and pour the olive oil and melted butter over the top. Sprinkle the spice mixture over the cauliflower and toss to coat. Add the vinegar and toss again.
  • 6. Place the cauliflower mixture in a single layer on a rimmed baking sheet. Roast the cauliflower, stirring every 8 minutes or so, until it’s tender and nicely caramelized, 25 to 45 minutes total, depending on the size of your florets.
  • 7. Scatter the cilantro over the cauliflower, toss with a large spoon, and season with salt and pepper to taste. Serve hot or at room temperature.

*What Kind Of Paprika Should I Use?

  • The original recipe calls for “bittersweet paprika,” although to be honest, we’ve not seen that anywhere. Despite the fact that at least some our staff consider ourselves experts on the topic of paprika!). Hungarian paprika works swell in its place. Or for more depth of flavor, try a mix of Hungarian and smoked paprika.

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