Oven Roasted Curried Cauliflower





Introduction: Oven Roasted Curried Cauliflower

The recipe for the roasted curried cauliflower that accompanied my Roasted Boneless Pork Loin with crushed Green Peppercorns and Apple Bourbon follows. I really loved the crunchy, nutty, flavor of those sesame coated roasted cauliflower florets and I think you will too!

Step 1: INGREDIENTS: (2 Servings)

While it may appear that a lot of different ingredients are used to make this dish (11), it was really quite quick and easy to prepare.

  1. 1/2 large head of cauliflower, separated into small florets.
  2. 2 TBS extra virgin olive oil (+ 2 teaspoons for drizzling)
  3. 1 teaspoon good quality Sesame Oil.
  4. 1/2 teaspoon Coriander Seeds.
  5. 1/2 teaspoon Cumin Seeds.
  6. 1/2 teaspoon Curry Powder.
  7. 1/2 teaspoon ground Turmeric.
  8. 1/4 teaspoon freshly ground nutmeg.
  9. 1/2 teaspoon Diamond Crystal Salt Sense (or Kosher salt, or sea salt).
  10. 1/2 teaspoon coarse ground black pepper.
  11. 1 TBS toasted Sesame Seeds.


Preheat your oven to 450 degrees F.

Cover a medium-sized rimmed baking sheet with aluminum foil and spray with cooking spray.

  1. Break 1/2 head of Cauliflower (for 2 servings) into florets; rinse and pat dry.
  2. Add all of the spices and herbs (except sesame seeds) to a medium sized mixing bowl.
  3. Stir in 2 TBS of EVOO and the 1 teaspoon of Sesame Oil and thoroughly blend..
  4. Add the cauliflower florets and mix thoroughly.


  1. Spread the herb/spice coated cauliflower florets in a single layer over the aluminum foil coated baking sheet.
  2. Drizzle with the remaining 2 teaspoons of EVOO (you could use more Sesame oil here for enhanced flavor).
  3. Sprinkle the TBS of toasted sesame seeds over the cauliflower (I had some pre-toasted seeds on hand).
  4. Roast in the preheated 450 degree F oven for 10 to 15 minutes, or until the cauliflower is nicely browned around the edges (and crispy tender to your likeness).

NOTE: After removing my oven roasted pork loin from the oven I wrapped it in aluminum foil and let it rest on the stove top; then I cranked up the oven to 450 F and roasted the cauliflower as soon as the oven reached the desired temp.

Step 4: TIME TO EAT . . .

Since this is the only photo I have of the oven-roasted curried cauliflower, it is shown here as a side dish. I did truly love the crunchy, nutty, flavor of this spicy dish. However, I think it would have been nice to have a sauce to serve over it, and I am now working on a coconut-curry-raisin sauce for that purpose.

(This recipe was inspired by Bon Appetit's Indian-Style Cauliflower).


I have prepared the nutritional evaluation of this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer. This is a really great low carb healthy side dish (or a very nice Vegan meal).



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