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This Indian-inspired curried cauliflower is an earthy, warming, plant-based dinner that’s an absolute must-add to your dinner recipe rotation. Cauliflower is a hearty staple in any vegan/vegetarian/plant-based diet and I love creating dishes that as a meat eater, don’t make you feel as though something’s missing! The cauliflower’s caramelization and touch of spice is super cozy on a cold fall evening, and served with rice or pita bread, it is sure to keep you satisfied.
This dish packs beautiful, big flavor in some super simple ingredients, a lot of which you will already have on hand. Plus, it’s versatile – serve this curried cauliflower as a main, a side dish, to share at a potluck with friends or to meal prep for your week of healthy lunches.
Watch Me Make My Caramelized Curried Cauliflower with Garlicky Yogurt Sauce
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How To Make My Caramelized Curried Cauliflower with Garlicky Yogurt Sauce
Step 1. Preheat the oven to 425°F (230°C).
Step 2. Make the yogurt sauce: Grate garlic into a small mixing bowl.Add yogurt and lemon juice to the bowl.
Step 3. Season yogurt mixture with salt and pepper and whisk to combine. Transfer ½ cup yogurt mixture to a small bowl; set aside for serving.
Step 4. On a large sheet pan, combine the ground coriander with the curry, paprika, salt, and a few grindings of black pepper. Whisk in the olive oil and vinegar.
Step 5. Add the cauliflower and onion and toss to coat.
Step 6. Pat the cauliflower mixture in a single layer on the prepared baking sheet. Roast, stirring every 8 minutes or so, until it’s tender and nicely caramelized, 30 to 35 minutes total, depending on the size of your florets.
Step 7. Smear the yogurt onto plates, top with the cauliflower, then cilantro and flaky salt and serve warm or at room temperature with pita bread and/or rice.
Step 8. Enjoy!
THE FULL RECIPE AND INGREDIENTS ARE WAITING FOR YOU AT THE BOTTOM OF THIS POST, WITH A PRINTABLE VERSION FOR IF YOU FALL IN LOVE WITH THIS RECIPE AS MUCH AS I HAVE!
The Tools I Use To Make This:
What Else Can I Use?
- Any yogurt works in this recipe, I would just steer away from fat free. You need a little fat to add some richness to the sauce.
- Note that if you use dairy-free yogurt, the sauce will be thinner than if you use a Greek-style yogurt like I do.
- This method would work well with broccoli as well.
This Caramelized Curried Cauliflower with Garlicky Yogurt Sauce is special because:
A perfect, healthy, plant-based dinner for September.
I love this served with rice, you can also serve with pita bread for scooping.
Fast, Easy, Healthy Dinner Recipes
The Best Crispy Air Fryer Chicken Thighs
Maple Gochujang Salmon (Gluten Free, Dairy Free, Paleo)
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Caramelized Curried Cauliflower with Garlicky Yogurt Sauce (Vegetarian, Gluten-free)
Kat Ashmore
This Indian-inspired curried cauliflower is an earthy, warming, plant-based dinner that's an absolute must-add to your dinner recipe rotation.
4 from 1 vote
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Prep Time 10 minutes mins
Cook Time 35 minutes mins
Course Dinner
Cuisine Indian
Servings 4
Calories 178 kcal
Ingredients
Garlicky yogurt sauce:
- 1 ½ cups Greek-style yogurt
- 1 large garlic clove
- Juice from ½ of a lemon
- Kosher salt
- Fresh cracked black pepper
Curried Cauliflower:
- ½ teaspoon ground coriander
- 1 teaspoon curry powder
- 1 1/2 teaspoons paprika
- 1 teaspoon Kosher salt
- Fresh cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 medium head cauliflower cored and cut into florets
- 1 medium yellow onion sliced thin
- 1 tablespoon chopped cilantro
- Flaky salt for serving (optional)
Instructions
Preheat the oven to 425°F (230°C).
Make The Yogurt Sauce:
Grate garlic into a small mixing bowl.
Add yogurt and lemon juice to the bowl.
Season yogurt mixture with salt and pepper and whisk to combine. Transfer ½ cup yogurt mixture to a small bowl; set aside for serving.
Make The Cauliflower:
On a large sheet pan, combine the ground coriander with the curry, paprika, salt, and a few grindings of black pepper. Whisk in the olive oil and vinegar.
Add the cauliflower and onion and toss to coat.
Pat the cauliflower mixture in a single layer on the prepared baking sheet. Roast, stirring every 8 minutes or so, until it’s tender and nicely caramelized, 30 to 35 minutes total, depending on the size of your florets.
Smear the yogurt onto plates, top with the cauliflower, then cilantro and flaky salt and serve warm or at room temperature with pita bread and/or rice.
Enjoy!
Nutrition
Calories: 178kcalCarbohydrates: 14gProtein: 12gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 662mgPotassium: 491mgFiber: 4gSugar: 7gVitamin A: 119IUVitamin C: 74mgCalcium: 144mgIron: 1mg
Keyword cauliflower, Curry
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