Roasted Curried Cauliflower

in Appetizers, Dinner, Sides

Cauliflower and I have a thing. My love for this cluster of white, mild-tasting florets runs deeeeep, guys. Deep.

Spicy Cauliflower Soup? I make it. So cozy and delicious. Cauliflower Puree? It’s like the healthier version of mashed potatoes…that’s almost better. I dig it. I even love it in its simplest form: sauteed in a little butter, olive oil with a few red pepper flakes. Good. Solid.

I know good and well there’s no evidence of my adoration for cauliflower on this blog, and there’s a reason. It’s shallow, but I dunno, cauliflower is kinda ugly. Like, not ugly ugly, but it’s not a looker, you know? It’s pale..kinda boring to look at and when you cook cauliflower it becomes even more unattractive. LAME of me. SHALLOW of me. Whatever.

So when this time of year rolls around, I’m always on the look out for the green, bright yellow and purple cauliflower. I’ve made variations of this recipe a few times…all with white cauliflower, not nearly as pretty.

There’s no taste difference between purple cauliflower and white cauliflower. Its purpleness can be attributed to something called anthocyanin–which is also the thing that makes purple cabbage purple.

Cauliflower facts are really exciting right, guys?! RIGHT?!

This dish is easy peasy.

You start it by making the curried cream sauce by sauteing some shallots and garlic together. You throw in the spices, whisk in the heavy cream and pour it over the cauliflower. Give a little toss action and stick it in the oven. This is it.

In the oven, beautiful things will happen. The sauce will bubble and the cauliflower will roast, creating a crazy incredible smell that will work its way all up and through your house.

When you’re done, you have options. You can transfer it to a pretty side dish and put it on the table with other delicious creations. Or you can do as I like to do, and serve it with a salad (that has some acid in the dressing) and a large piece of crusty bread.

Simple, pretty, fast, delicious.

P.S. I bought a lemon and some fresh Italian parsley with the intention to finish this dish with a bit of both. But I forgot. My excuse: when I took this thing out of the oven, I was too busy “ooo-ing” and “ahhh-ing” at the purple/yellow marriage, which turned the cauliflower sort of green. So yeah, I forgot.

I topped it with lemon and parsley as I ate the leftovers over the stove, and it’s good. It really is, so if you have it, go ahead and add it. But it’s definitely not necessary. I’m not including it in the ingredient list because I can’t justify the extra $4 you’d need to spend. :)

Roasted Curried Cauliflower

Print this recipe!

1 pound cauliflower, cut into florets, cleaned
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
2 teaspoons madras curry powder
1 1/2 teaspoons ground cumin powder
1/2 teaspoon ground paprika
1 cup heavy cream
3/4 teaspoon kosher salt

1. Preheat the oven to 400F. Place the florets, in one layer, in a 10-inch cast iron skillet or baking dish.

2. In a medium skillet, heat the olive oil, over medium-heat. When hot, add the shallots and cook for 2-3 minutes, and until translucent. Place the garlic atop the shallots and cook until fragrant, 1 more minute. Add the curry, cumin, paprika and mix until it resembles a paste. Take the pan off the heat and whisk in heavy cream until spices dissolve.

3. Pour the curry cream over the cauliflower and gently toss. Transfer the skillet or baking dish to the oven and bake for 17-20 minutes. The cauliflower will be slightly toasted on top, tender, but not overcooked.

{ 33 comments… read them below or add one }

Margarita March 5, 2012 at 1:24 am

Purple cauliflowers! Where do you guys find these? Jealous! I just bought some cauliflower (not purple), and I’m going to check out this recipe. :)

Reply

Anna @ the shady pine March 5, 2012 at 1:53 am

That purple colour never stops to amaze me…really pretty! Love the lovely flavours you’ve used here.

Reply

Emilia March 5, 2012 at 1:56 am

Yum! I absolutely love roasted cauliflower, but the curry cream sauce must make it even better. Must try this soon. I wish I could find purple cauliflower, it looks so cool! Though I’m sure it will taste just as good with good ol’ white cauliflower. Thanks for the recipe!

Reply

Katrina @ Warm Vanilla Sugar March 5, 2012 at 4:12 am

This looks fabulous! Curry cauliflower is the best way to cook this stuff in my opinion. And the purple makes it so pretty!

Reply

Sally @ Spontaneous Hausfrau March 5, 2012 at 5:09 am

I love cauliflower and I LOVE it roasted, especially when it get’s all crispy. This is a different method than I would normally use but, hello, heavy cream? I am on this!

Reply

ileana March 5, 2012 at 5:09 am

I’m not usually a fan of cauliflower, but this sauce sounds good! And any veggie is delish when roasted. Thanks! p.s. i’d think the purple cauliflower has more antioxidants or good-for-your stuff because of the color, yes?

Reply

Sarah K. @ The Pajama Chef March 5, 2012 at 6:17 am

haven’t had cauliflower in forever! and purple cauliflower…so pretty!

Reply

Liz @ Tip Top Shape March 5, 2012 at 8:17 am

This looks great!! I just made something similar! And–you gotta love purple cauliflower :D

Reply

Dana B @ thebakingbooth March 5, 2012 at 8:25 am

So now I have a dilemma. I hate curry; my husband likes curry. I like cauliflower; my husband hates cauliflower. So if I make it as is, my hubby might actually like it. If I drop the curry, I will most likely love it (love cumin :). Sigh :)

Reply

Jillian@TheHumbleGourmet March 5, 2012 at 9:34 am

I too love cauliflower, but agree that in it’s white form it is not the most attractive of veggies, especially when photographing food. But this recipe sounds too good not to try!

Reply

Meg March 5, 2012 at 9:46 am

This loves absolutely divine, and I will be trying it. I’m afraid of the burps that are sure to come from the combo, but it’s friggin’ worth it man! So worth it! Gorgeous dish!

Reply

Pooja March 5, 2012 at 9:46 am

I made roasted cauliflower last night – but mine was the white kind so definitely not as pretty as this. I think that love for cauliflower is genetic – turns out my kids love eating it raw with ranch dressing AND they love it roasted. Thanks for another beautiful recipe for a monday morning!

Reply

Meg March 5, 2012 at 9:46 am

This LOOKS absolutely divine, and I will be trying it. I’m afraid of the burps that are sure to come from the combo, but it’s friggin’ worth it man! So worth it! Gorgeous dish!

Reply

Beth March 5, 2012 at 9:53 am

I always wondered why it comes in PURPLE but never googled it for some reason… thanks! Looks delish though! Sometimes ugly foods are the tastiest!

Reply

Mary @ Bake Break March 5, 2012 at 9:58 am

I LOVE purple cauliflower! Actually any purple vegetable… they’re just so fun! This looks wonderful – I can’t resist a good curry!

Reply

Cathy @ Noble Pig March 5, 2012 at 10:15 am

I had no idea you were a cauli nut…I kind of am too. I did a weird cauliflower recipe yesterday on my blog but it’s so good! And clever and when I saw the recipe I had to try it. Anyway the purple is so pretty with yellow…very royal. And I can imagine that smell wafting from the oven….heaven.

Reply

becca March 5, 2012 at 11:47 am

Hi! Would you by chance be sharing a spicy cauliflower soup recipe anytime soon? (Please?)

Reply

Adrianna March 5, 2012 at 12:04 pm

HA! Yes, I actually have an extra head of cauliflower in my fridge right now so I’ll work on it! :)

Reply

Emilie @ Emilie's Enjoyables March 5, 2012 at 1:14 pm

Love that purple cauliflower! I need to find that near me-because it obviously tastes better if it’s colored :)

Reply

Amanda March 5, 2012 at 7:28 pm

It’s so pretty! I hope I can find purple cauliflower here.

Reply

Alanna March 5, 2012 at 11:45 pm

Heck yeah! I’m crazy for anything with curry, baked in cast iron, or covered in cream. I’m so gonna make this!

Reply

Villy @ For the love of Feeding March 6, 2012 at 1:35 am

I really like cauliflower, even simply boiled with some olive oil and lemon on top! And I sadly admit: I’ve never seen a purple cauliflower.. I hope this also works with the plain white one, because I SO want to try it! :)

Reply

cauliflower March 6, 2012 at 5:49 am

Never heard of that although i really enjoy reading stuff about cauliflower. Thanks anyways. Bye, Silvia.

Reply

Carissa March 6, 2012 at 7:30 am

When I pulled up your blog I was so excited to see the gorgeous purple cauliflower! I love how the purple changes from being so bright to being a deep darker shade when roasted. We almost always put curry & cumin on our cauliflower when we roast it. The flavor combo is amazing!

Reply

Sarah Jane March 6, 2012 at 11:11 am

Yes, definitely need that soup recipe!!! Here’s a really easy approach to curried roasted cauliflower (albeit a bit boring, but hey, it works). Cut it into florets, toss it in olive oil and curry powder (I use hot), throw on a roasting pan, and sprinkle with even more hot curry powder. Roast and enjoy! I can eat a whole head by myself that way. Yum.

Reply

France March 7, 2012 at 8:34 am

I’m digging cauliflower these days. I just did an oven roasted cauliflower too. We must have been on the same wavelength. However I have not been fortunate enough to get any of the fun colors! I love this purple cauliflower. The sauce brings it to a whole new level.

Reply

becca March 7, 2012 at 9:59 am

Thank you! Will be keeping my eyes peeled…and my cauliflower at the ready!

Reply

yummy supper March 7, 2012 at 10:01 am

Adrianna, I am one of the least picky eaters but I was resistant to cauliflower for years. Now I am a huge fan! And with curry… that sounds damned good!
xo
E

Reply

kale @ tastes good to me! March 8, 2012 at 4:51 pm

haha I love that YOU love cauliflower facts! :) I mean, I don’t want to get involved…it seems like you and cauliflower have something pretty tight. I’m just happy to witness it. ;)

Reply

Kate @ Trip Logic March 17, 2012 at 2:13 pm

You know you are a foodie when you see a picture of purple cauliflower and it makes you feel super happy. I want to eat some so badly!

Reply

Kristi @ My San Francisco Kitchen March 18, 2012 at 12:56 pm

I always wondered how to give cauliflower some flavor, because it tastes like nothing by itself! Thanks for the great tips :) xoxo

Reply

jesserae May 1, 2012 at 6:18 pm

so. dang. good.
made this tonight with grilled tilapia and was amazing. big thanks!

Reply

Adrianna May 1, 2012 at 6:29 pm

AWESOME!

Reply

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: