Crispy Roasted Curried Cauliflower with Tahini Drizzle

This roasted curried cauliflower is bold, crispy, and packed with rich, warming flavor.

Seared for golden edges and oven-roasted to perfection—it’s the ultimate veggie side with just a hint of sweetness and crunch!

Why You’ll Love This Recipe

Smoky, spiced cauliflower with a golden crust

Quick and easy—under 30 minutes

Naturally vegan and gluten-free

Pairs beautifully with grains, salads, or wraps

What You’ll Need (Ingredient Highlights)

Cauliflower – One large head, cut into evenly sized florets

Avocado oil – High-heat oil for searing and roasting

Curry powder – Brings warm, earthy flavor

Maple syrup – Optional, adds subtle sweetness

Sea salt – Enhances and balances the spice

Optional garnishes – Fresh cilantro, tahini drizzle, or toasted almonds

Pro Tips Before You Start

Cut florets evenly so they roast uniformly.

Use a very hot skillet for that golden sear before baking.

Don’t skip stirring while roasting—this ensures crispy edges.

Add garnishes just before serving for freshness and texture.

How to Make Roasted Curried Cauliflower

Step 1: Preheat and Prep
Preheat oven to 450°F (232°C).

Line a baking sheet with parchment paper or keep it bare for extra browning.

Step 2: Season the Cauliflower
Toss the cauliflower florets with 1 tablespoon avocado oil, 1 teaspoon sea salt, 1 tablespoon curry powder, and ½ teaspoon maple syrup (if using).

Mix until evenly coated.

Step 3: Sear the Cauliflower
Heat a large cast iron skillet over medium-high.

Add remaining avocado oil and once hot, sear the cauliflower for about 5 minutes until golden brown.

Step 4: Roast in the Oven
Transfer the skillet (or move the cauliflower to a baking sheet) into the oven.

Roast for 10–15 minutes, stirring every 5 minutes to crisp all sides.

Step 5: Garnish and Serve
Remove from oven and immediately top with fresh cilantro, a tahini drizzle, and toasted almonds if desired. Serve hot!

What to Serve It With

Quinoa, couscous, or jasmine rice

Add to grain bowls or wraps

Pairs well with yogurt sauce or raita

Top with hummus and pickled onions for a vibrant plate

Variations / Substitutions

Use broccoli or sweet potatoes in place of cauliflower

Swap curry powder with garam masala or berbere spice

Omit maple syrup for a low-sugar version

Add a pinch of cayenne for more heat

Storage & Leftovers

Store in an airtight container in the fridge for up to 4 days

Reheat in a skillet or toaster oven to regain crispiness

Use leftovers in wraps, salads, or buddha bowls

FAQs

Can I make this without searing first?
Yes, but searing adds deeper color and flavor.

Is this recipe spicy?
It’s mild, but you can add cayenne or chili flakes to turn up the heat.

Can I prep it ahead?
Yes—cut and season the cauliflower up to 1 day ahead and roast when ready.

Can I air-fry this?
Definitely! Air fry at 400°F for about 10 minutes, shaking halfway through.

What’s the best oil to use?
Avocado oil is great for high heat, but olive oil also works in a pinch.

Final Thoughts

This roasted curried cauliflower is one of those recipes that turns a simple vegetable into a showstopper.

Crispy, caramelized edges, warm spices, and creamy tahini—it’s everything you want in a cozy, plant-forward dish.