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CURRY + SRIRACHA ROASTED CAULIFLOWER

Curry + Sriracha Roasted Cauliflower – Full of flavor and spice, curry and sriracha take this roasted cauliflower to another level! Serve as a mono meal or side dish.

side angle view of a serving platter with freshly made curry sriracha roasted cauliflower.

There was a time I didn’t care for cauliflower, but times have changed. Cauliflower is awesome, and this flavorful Curry + Sriracha Roasted Cauliflower is the best!

I especially love my cauliflower roasted. I had a head of cauliflower in my fridge that I was going to do another recipe with but decided to simply coat it with curry and sriracha, and roast it up to greatness.

It was fantastic on all accounts – taste, texture and color. I thought maybe it was going to be too spicy but it was perfect.

I actually sat and ate the whole thing to myself enjoying this as a mono meal. You can of course use this as a side dish along with some rice or quinoa too.

I absolutely enjoy this dish and make it often. Sriracha makes everything better – well almost. Get your sriracha on!

top down view of ingredients used to make curry sriracha roasted cauliflower.

Ingredients You’ll Need

In this recipe, cauliflower is tossed with warming and spicy flavors and roasted until tender and lightly caramelized for a flavorful side dish.

Here is everything you will need:

  • Cauliflower
  • Curry powder
  • Sriracha – I love and use Huy Fong with the unmistakable green top
  • Sesame oil – or use your favorite
  • Mineral salt

side by side photos showing the process of coating cauliflower with spices in a glass bowl and items surrounding.

How To Make Curry Sriracha Roasted Cauliflower

  • Simply cut the cauliflower into florets and place in a large bowl. Add the oil, curry, sriracha and salt.

side by side photos showing the process of roasting curry sriracha cauliflower on a baking sheet.

  • Toss, mixing for a minute or so to coat well.
  • Place coated cauliflower in a single layer on a roasting pan.
  • Place on center rack of a preheated oven set at 425 degrees for 45 minutes, stirring every 15 minutes.

There you have it, a wonderfully flavored side that can also be served as a meal!

top down view of roasted cauliflower with curry and sriracha on a baking sheet just pulled from the oven.

How To Store Leftovers

  • Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
  • Freezer: Roasted cauliflower is freezer friendly and can be stored in the freezer for up to 2 –  3 months using freezer safe containers or baggies.
  • Reheat: Warm on the stovetop over low heat until warmed through, you may need to add a little water so it doesn’t stick to the pan. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.

side angle view of a serving platter with freshly made curry sriracha roasted cauliflower.

Serving Suggestions

This spicy side dish can also be served with something on the side for a hearty meal. Here are a few of my favorite options:

top down view of a serving platter with freshly made curry sriracha roasted cauliflower.

More Easy Recipes

If you try this spicy roasted cauliflower recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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CURRY + SRIRACHA ROASTED CAULIFLOWER

Full of flavor and spice, curry and sriracha take this roasted cauliflower to another level! Serve as a mono meal or side dish.

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Cook Time: 40 min
  • Total Time: 45 minutes
  • Yield: Serves 2 - 4 1x
  • Category: Side
  • Method: oven, roast
  • Cuisine: Vegan

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 12 tablespoons sesame oil (coconut or olive oil is great too)
  • 1 heaping tablespoon sriracha chili sauce
  • 1 heaping tablespoon curry powder
  • generous pinch of mineral salt

Instructions

Preheat oven to 425 degrees.

Mix: To a large bowl, add cauliflower and top with oil, sriracha, curry and salt, tossing well to coat.

Layer: Place coated cauliflower in a single layer on a roasting pan lined with parchment paper, silicone mat or lightly greased with oil if needed.

Roast: Place in center of the oven for 45 minutes, stirring every 15 minutes.

Serve: Enjoy alone as a mono meal, or serve over farro, basmati, jasmine or brown rice, even quinoa would be excellent.

Serves 2 – 4

Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container.

Notes

Feel free to add more curry, sriracha and salt to your taste.

Updated: Curry Sriracha Roasted Cauliflower was originally published in August 2012. It has been updated with new photos and helpful tips in January 2020. Recipe has stayed the same and is still delicious!

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21 Comments

  1. Why does this recipe show up under nightshade free? Both curry and sriracha are nightshades.

    1. Julie | The Simple Veganista says:

      You are right, and I’ve removed it from the category. Thanks for pointing it out, Roxy!

  2. Jessie Nordstrom says:

    Thanks for the recipe! Making this tonight for dinner, it’s in the oven right now. Smells ammmmazing. c:

  3. Sheetal Mehta says:

    This recipe looks great! Can you pls tell me which curry powder you use? Thanks!

    1. Julie | The Simple Veganista says:

      I use the common yellow curry powder in the spice isle at my grocery store. Hope you get a chance to make this, it’s delicious! :)

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