Curried Cauliflower

I don’t hate cauliflower but I never craved for it since I find it rather bland-tasting on its own. With this Indian-inspired roasted curried cauliflower though, I can have the whole tray all to myself!

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I love to make this as a quick veggies side-dish – just put the whole tray of cauliflower to roast for half hour while I prepare the other dishes. Best of all, cauliflower is cheap and in abundance whole year round over here.

Cauliflower Florets
Cut cauliflower to uniform bite sized and place them in a large stain-proof mixing bowl.

Roasted Curried Cauliflower Recipe
Turmeric is the most important ingredient in this recipe. I also use curry powder (the darker powder in the background). Turmeric is staining to hands, clothes and surfaces, so be careful and use stain-proof kitchenware.

Roasted Curried Cauliflower Recipe
And here’s the secret ingredient, South East Asia limited edition: fresh curry leaves! I won’t make this dish without it. When the dish is done, the leaves are roasted to a crisp and you can eat them together with the cauliflower.

Roasted Curried Cauliflower Recipe
Melted butter also adds extra flavour to this dish. Other ingredients not shown: cayenne powder (for the heat), garlic powder, salt & pepper.

Roasted Curried Cauliflower Recipe
Use a stain-proof spatula to mix everything evenly.

Roasted Curried Cauliflower Recipe
Spread out seasoned cauliflower on a roasting tray lined with baking paper.

Roasted Curried Cauliflower Recipe
Bake and serve.

Roasted Curried Cauliflower Recipe

Curried Cauliflower Recipe

Be careful when handling turmeric as it is staining. Use stain-proof cookware and utensils.


  • 400 grams cauliflower florets cut uniformly

(A) Seasonings

  • 1 level tbsp curry powder
  • 1 level tbsp turmeric powder
  • 40 grams unsalted butter melted in microwave
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp garlic powder optional
  • 3 sprigs curry leaves use only the leaves
  • 1/2 tsp fine sea salt to taste
  • freshly cracked black pepper to taste


  1. Add cut cauliflower florets in a wide and stain-proof mixing bowl.
  2. Scatter (A) evenly over the cauliflower. Mix everything well with a spatula or mixing spoons until the colour is evenly distributed. You can add a little more olive oil if the mixture is too dry.
  3. Spread out the seasoned cauliflower one layer on an oven tray lined with baking paper. Roast at preheated oven of 200°C (392°F) for 30 minutes, or until the cauliflower starts to brown slightly at the edges and the curry leaves are crisp.