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 it’s a perfect combination.
It’s fantastic on all accounts – taste, texture and color. I thought it might be too spicy, but it was perfect!
I sat and ate the whole thing to myself enjoying this as a mono meal. Of course, you can serve this as a side dish along with some rice or quinoa.
I absolutely enjoy this dish and make it often. 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 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 be kept 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.
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 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.
PrintCURRY + 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.
- 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
- 1 large head cauliflower, cut into florets
- 1 – 2 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.
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This recipe has become a staple in our house…we eat it like popcorn straight from the oven so it rarely makes it from roasting dish to plate!! Today I made it with celeriac and served it topped with a poached egg from my lovely backyard chickens…really DELICIOUS!!
Made this tonight and served it over sautéed collard greens. Absolutely delish. My new fav dish. Thank you
So delicious! Made this twice in three days (and ate the whole head of cauliflower in one sitting both times). Excited to try the chickpea version! Thank you!!!
I'm right there with you! I LOVE this recipe and eat it all to myself. LOL You'll love the chickpea recipe too! Cheers :)
I was googling "curry and sriracha" because I recently discovered how amazing they are together. Thanks for the recipe!
It's a great combination! Enjoy…
This is awesome. Just made one addition…..a large chopped sweet onion (walla walla).Thanks for the fret recipe.
That sounds amazing! I'll try that for sure next time. :)
This is mega awesome!!! Thanks!!!
My pleasure! :)
I tried your cauliflower recipe last night and it was great! I did change up one thing however. I don't use oil so I used gluten free tamari sauce instead and it turned out fabulous, very flavorful. I love sriracha and tamari together, I use them as a dipping sauce for lots of things.Thanks for the inspiration!Jodi
That's a great replacement for the oil. I would like to start cutting back on oils a bit more, starting to work with water sauteing here and there. I'll have to give that a try, sounds great…thank you for the inspiration as well! :)
Sriracha DOES make everything better!! I'll be trying this soon :)
Oh my, I need some of that for my lunch!!!!!!!!!!!
Just made this, added creme freiche and put it on a baked potato (: beautiful!
I'm so glad this inspired you ! Mmm…time to make it again. :)