It’s about that time of year when we’re all looking for twists on what we make at least once a week. We just tried this recipe out, which is roasted cauliflower with lemon, cilantro, and curry, and it was fantastic. It came from the Meatless cookbook, and we modified it ever so slightly.


1 head cauliflower, cut crosswise, into ‘steaks’

Approximately 2 tablespoons of olive oil

1 teaspoon curry powder (we wanted it to have more of a curry taste–so next time we would probably at least double, if not triple that)

1/2 lemon cut into wedges

Fresh cilantro

1. Preheat the oven to 450 degrees. On a rimmed baking sheet drizzle cauliflower with olive oil, sprinkle with the curry powder, and season with salt and pepper. Toss to combine and spread in an even layer. Roast until golden brown underneath, about 15 minutes.

2. Flip the cauliflower and continue cooking until tender, about 10 more minutes. After removing from oven, squeeze lemon over it and garnish with cilantro.



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Comments (2)


  1. Another twist: instead of curry powder, whole coriander seeds.

  2. Posted by: Katie

    My family and I LOVE roasted cauliflower! We eat it about once a week. Maybe I’ll do it with curry next time but we always just season it with lots of lemon juice and a dash of salt. Then we dip it in a tahini and yogurt sauce. It’s a very similar dish to one that we order at our favourite Lebanese restaurant. Something else I’ve been meaning to try and replicate is a warm cauliflower and brussels sprout salad that we get from a food truck at our weekly farmers market. The veggies are roasted, and I think there’s a hint of garlic, and there’s definitely some parmesan cheese and capers. So delicious.

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