A Curry twist to Cauliflower

Curry-Roasted Cauliflower Recipe
As a kid growing-up I always detested cauliflower.  I always swore that I would never, ever eat it.  Well I guess the old adage “never say never” is very apropos as I now love me some cauliflower…especially when it is  prepared like this!!
Mild yet hearty, cauliflower is the perfect match for a bold spices like curry and cinnamon. Roasting it with onions allows the edges to caramelize, bringing out a natural sweetness that’s perfectly complemented by raisins and coconut flakes. Since it takes just a few minutes of prep time, this easy side dish will become a regular part of your dinner rotation in no time. 

Curry-Roasted Cauliflower

Yield: 4 servings
Active Time:


4 cloves garlic, sliced
2 1/2 teaspoons curry powder
3/4 teaspoon cinnamon
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Juice of 2 lemons
1/4 cup olive oil
2 heads cauliflower, broken into florets
1/2 onion, thickly sliced
1/3 cup raisins
1/3 cup coconut flakes

Curry-roasted cauliflower


Preheat oven to 425 degrees and line two baking sheets with parchment paper.

In a large bowl, whisk together garlic, curry powder, cinnamon, salt, pepper, lemon juice, and olive oil. Add cauliflower florets and onion and toss to coat. Transfer to two baking sheets and arrange in a single layer. Roast in oven 25 to 30 minutes until crispy and cauliflower brown at the edges. Toss with coconut flakes and raisins. Serve warm or at room temperature.

Photo credit: Paul Delmont

Thanks for making us the fastest growing Paleo health site on the internet! We couldn’t have done it without YOU!


Leave a Reply

Your email address will not be published. Required fields are marked *