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.

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

The first time I made roasted cauliflower, I was obsessed! Then came the love of curry and Sriracha, and together, they’re a perfect combination.

It’s fantastic on all accounts—taste, texture, and color. I sat and ate the whole thing to myself, enjoying it as a mono meal. Of course, you can serve it as a side dish along with some rice or quinoa.

Sriracha makes everything better – well almost. Get your sriracha on!

Ingredient Notes

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 – Use pre-cut for ease.
• Curry powder – We used yellow curry, but you can also use red.
• Sriracha – I love and use Huy Fong with the unmistakable green top
• Sesame oil – Use regular or dark (toasted). Feel free to use your favorite oil if you prefer.
• Mineral salt – We love Himalayan pink salt, but sea salt or your favorite salt will work.

How To Make Curry Sriracha Roasted Cauliflower

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

• Toss, mixing for a minute or so to coat well.
• Place coated cauliflower in a single layer on a roasting pan.
• Place on the 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!

How To Store Leftovers

• Refrigerator: Leftovers can stored for 5 – 6 days in the refrigerator 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.

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:

• Grain: Serve with farro, basmati, jasmine or brown rice, or even quinoa would be excellent.
• Veggies: Serve with Savory Sauteed Kale.
• Bread: Pair with a piece of homemade Vegan Naan.
• Wrap: Make this into a wrap with Naan, a handful of leafy greens, and this Classic Hummus, Simple White Bean Hummus, or Vegan Aioli as a spread.
• Soup: Serve with Tomato Basil Soup or Cauliflower Soup.
• Salad: Serve with this Green Salad + Chickpeas & Lemon Tahini Dressing.

More Easy Vegan Recipes!

• Blackened Cauliflower ‘Steaks’
• Curry + Sriracha Roasted Chickpeas
• Roasted Cauliflower, Chickpea & Golden Beet Salad
• Spicy Thai Curry Corn Soup
• Roasted Cauliflower + Chickpeas with Mustard Dressing

I hope you loved this roasted cauliflower recipe! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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