Curry Roasted Cauliflower with Sweet Peas

by Andie Mitchell on August 8, 2011


There will not be anything quite so lovely on your tongue as cauliflower, oiled and overtly salted, caramelized and crisped in the oven.

The white florets begin to blacken. They soften and sweeten in a light, honeyed way.


Here I tossed a head of cauliflower with curry spice and turmeric. I gave them 20 minutes to meet and mingle in the heat of a fiery oven. The florets absorbed the hot orange, the saffron yellow, the heady aromatics of India and all that reeks exotic.

Once their skins started to crackle and char, I pulled them from heat and tossed them with green peas because I just adore contrasting color. I also love the way spiced curry is mellowed with sweet popping peas. curry_cauliflower-5

Roast a sheet pan full of curried cauliflower and pile the florets on top of sweet and creamy double coconut rice.

Curry Roasted Cauliflower with Sweet Peas


  • 1 head cauliflower, cut into florets (about 4-5 cups)
  • 2 tablespoons canola or grapeseed oil
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon turmeric
  • 2 cups frozen sweet peas, thawed
  • Fresh cilantro leaves


  1. Preheat oven to 450°. Toss the cauliflower florets in the oil in a large bowl. Add spices and toss again to coat each floret well.  Spread cauliflower onto a foil lined baking sheet.
  2. Roast for 20 minutes, until cauliflower is beginning to blacken and is easily pierced with a fork. Stir the thawed peas with the hot florets on the baking sheet, sprinkle with fresh cilantro, and serve.

{ 30 comments… read them below or add one }

Halley August 9, 2011 at 1:02 am

Sweet deal. I love roasted cauliflower – def need to give this a go.

How’s the book coming along?


Johnny August 9, 2011 at 2:25 am

That absolutely looks delicious!! :)

The cauliflower and last post’s Roasted Potatoes whould go great with some roasted chicken!


Amy August 9, 2011 at 3:18 am

This is a shameful admission for a dietitian, but I can’t stand cauliflower (there is something reminiscent of flatulence when it is cooked incorrectly), however, I think this spicy concoction might lure me back into love with this pale brassica vegetable :)


chelsey @ clean eating chelsey August 9, 2011 at 3:21 am

I literally just “mmmm’ed” outloud.


Katie G August 9, 2011 at 6:00 am

Me too!


Jenn August 9, 2011 at 3:54 am

Something about curry scares me. I mean, I love to eat it but I haven’t really experimented with it in the kitchen! I wouldn’t even know where to start or what type to buy!


Stephanie @cookinfanatic August 9, 2011 at 4:41 am

I’ve never tried roasting cauliflower before? But cauliflower and peas are such a perfect match for curry, I bet it’s delicious!


Heather (Heather's Dish) August 9, 2011 at 5:16 am

i agree, roasted cauliflower is a big favorite of mine. i don’t mind it steamed like we had it growing up, but roasted makes it have a completely different flavor!


Sarah@The Flying ONION August 9, 2011 at 5:19 am

I have a big head of cauliflower sitting patiently in my fridge. That will change tonight. THANKS for this recipe! :D


Katie G August 9, 2011 at 5:57 am

It’s 8:55am here on the east coast. I’ve barely even made it through my first cup of coffee this morning and I am already drooling and dreaming about indian spiced cauliflower for dinner tonight. Mmmm….


Jessica @ Stylish Stealthy and Healthy August 9, 2011 at 6:51 am

I love roasting cauliflower but it usually ends up becoming soup. This however has a much better chance of not meeting it’s fate with my immersion blender…


Liz @ Tip Top Shape August 9, 2011 at 7:43 am

Looks great! I love Indian food. I swear I could eat it every day!


Carole August 9, 2011 at 7:53 am

Looks so good! Can we get the recipe for double coconut rice too?


vilma August 9, 2011 at 8:48 am

Hi Andie!
so my husband will LOVE this recipe, thanks for sharing.
I missed the post where you asked your readers to request anything we would like to see on your blog.

Well here’s mine (if it’s not too late):

What are the ESSENTIAL ingredients to have in your kitchen? Granted, you have your flour, eggs, milks, oils, salts and peppers, variety of dry spices… etc..
But what would you say a “cook” (used loosely in my case) should always have on hand so we can create something such as this delicious looking recipe?


Katie G August 9, 2011 at 11:33 am

I’m still waiting for the Chipotle Sweet Potato Chili!!


Emma @ La Vie en Ginger August 9, 2011 at 9:13 am

YUM. All your roasted veggie recipes lately are making me crave cold autumn nights. Not helping my desire to don a chunky sweater, whip out the Libby’s and go to town on some pumpkin whoopie pies. Too bad it’s still 85 degrees where I am…


Gina August 9, 2011 at 10:04 am

Oooh, these are like the ones from the Whole Foods hot bar…I’ve been wanting to recreate these (with some yummy tandoori chicken!


Alli August 9, 2011 at 4:12 pm

This sounds so good Andie…I think I may go get a head of cauliflower tonight and make it!


sarah August 9, 2011 at 4:34 pm

YUMMM. i wish you posted all day long….somedays I just need more.


Nicole August 9, 2011 at 5:22 pm

Hmmm, I LOVE roasted cauliflower!!! I think your recipe adds a nice change to how I normally make it though, so I can’t wait to try it!! :) And the hubby is going to love this recipe too, I can already tell!


M.J. Jacobsen August 9, 2011 at 5:30 pm

Making this tonight…… for once I have everything to try a a new recipe! :)


Dr. Reginia August 9, 2011 at 7:35 pm

This recipe looks delicious. I think it’s time for me to try it.


Sharon August 9, 2011 at 7:35 pm

Can we get the recipe for the coconut rice? I’ve tried making it with coconut milk, coconut juice and adding coconut extract but nothing seems to impart enough of a coconut flavor.


Kate (What Kate is Cooking) August 9, 2011 at 9:00 pm

I love cauliflower! I’m currently addicted to curry flavors as well, so this is a match made in heaven :)


best salad recipes August 10, 2011 at 8:20 am

Your beautiful photos really show off what a delicious dish this is!


Lea @ Healthy Coconut August 11, 2011 at 8:26 pm

I made these the night before we head out for a trip. One head of cauliflower had to be used up and this was the perfect recipe for it. I don’t cook with curry unless I have a clear, easy instructions. You made it every easy with this recipe.

Thanks again. Also, this pack some heat! I think the chili pepper got spread out to about 3 cauliflower florets and I ate all 3 of them in a row. wowza…my lips are tingling right now.


Jessica August 17, 2011 at 4:40 pm

Oh My Goodness…

I saw this and immediately wanted to try it. The Man I am Going to Marry was skeptical…I usually heat a curry sauce (from a jar, shameful, I know, but I add different spices and things to it, so I feel like that makes it okay), with chicken and store bought naan. That meal is OOC delicious. However, REALLY unhealthy.

So I gave this a go. Let me tell you, I think that my fiance may just leave me for you! He loved it that much :-p

I also went out on a limb (because if I am going to go out on a limb, I am going to go WAY out) and made my own naan. King Arthur Flour Company ( makes an “Indian Flatbread Flour” which I purchased the last time I was there. These came out so nice and light, they were the perfect compliment to the meal.

I have a feeling the store bought sauce is going to be sitting in the pantry for quite some time, and the store bought naan went in the freezer tonight, where it will be forgotten. :-) Thank you!


Mary April 25, 2012 at 8:04 am

Where do I find the recipe for creamy double coconut rice? Sounds wonderful. I love coconut and curry together!


debbie March 14, 2013 at 4:27 pm

Made these for guest and they thought they were delicious! Thank you for a great recipe!


Neda February 19, 2014 at 4:20 pm

This tastes fantastic! I had my doubts when I saw peas in there, but this tastes so good, I might have to make peace with them.


Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: