Peanut Curry Roasted Cauliflower
Cauliflower is one of those vegetables that doesn’t get enough credit.
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Cauliflower is one of those vegetables that doesn’t get enough credit. I used to think of it as boring and bland, but as it turns out, roasting this humble vegetable actually transforms it into an irresistible treat!
The key to this recipe is the use of its spices. The florets are tossed in a generous amount of olive oil and a mix of curry powder, paprika, salt, and pepper. They are then roasted in a hot oven for about half an hour until golden brown and crispy around the edges. The end result is a yummy delight that’s bursting with flavor.
What makes it even more irresistible is the peanut butter sauce, drizzled over the top of the roasted cauliflower or served on the side. The creaminess from the sauce also adds depth to the dish, taking it to a whole new level!
I often recommend using this recipe as a way to add veggies to people’s diets. Even the pickiest of eaters will enjoy this roasted cauliflower’s crispy texture and bold flavors. I particularly love seeing my kids devour these with glee. The best part is that it’s vegan, gluten-free, dairy-free, and packed with nutrients – perfect for anyone with dietary restrictions.
So whether you’re preparing a main course or planning a vibrant party spread, this golden, brown, delicious sensation is sure to impress your guests and leave them craving for more. Go ahead and give this a go. Trust me, you will not regret it.
Peanut Curry Roasted Cauliflower
Yield(s): Serves 2-3
20m prep time
30m cook time
you're making mealtime meaningful.
Roasted Cauliflower
- 1 large head of cauliflower, cut into florets
- 1/4 cup olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon smoky paprika
- 1/2 teaspoon salt
- Pinch of ground black pepper
Peanut Curry Sauce
- 1 heaped tablespoon smooth peanut butter
- 1 teaspoon curry powder
- 1 teaspoon lime juice (or lemon)
- 1 tablespoon of oil
- 1/4 onion, finely chopped
- 1 clove garlic, minced
- 1/4 cup coconut milk
- 1/4 cup water
- 1/2 teaspoon salt or to taste
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease a baking tray.
- Cut the cauliflower evenly into 2-inch florets.
- In a large mixing bowl, gently toss the florets with olive oil, curry powder, paprika, salt, and black pepper. Make sure they are evenly coated with the spices and oil.
- Spread the cauliflower out on the prepared baking tray. Arrange the florets in a single layer and ensure that there is adequate space in between them so they caramelize evenly.
- Roast in the preheated oven for about 30 minutes or until the cauliflower becomes tender and golden brown around the edges. For best results, flip the cauliflower florets upside down halfway through the roasting process for maximum caramelization.
- Meanwhile, make the peanut curry sauce. Set a small saucepan on the stove over medium heat. Add the oil and sauté the onions and garlic until soft and fragrant.
- Stir in the peanut butter and mix to combine.
- Add the coconut milk, mix well, and bring to a simmer. If the sauce is too thick, add a little more water to achieve your desired consistency.
- Remove the saucepan from heat and stir in the lime juice. Season with salt to taste. The peanut curry sauce is now ready.
- Serve the roasted cauliflower with the peanut curry sauce drizzled over or on the side. Garnish with lemon wedges and freshly chopped cilantro or parsley.