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.



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


  • 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


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.


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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  1. cookbook_addict says:

    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!!

  2. *Sweetest Sin* says:

    Made this tonight and served it over sautéed collard greens. Absolutely delish. My new fav dish. Thank you

  3. Susie DiVietro says:

    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!!!

    1. 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 :)

  4. I was googling "curry and sriracha" because I recently discovered how amazing they are together. Thanks for the recipe!

  5. Betsy Sheer says:

    This is awesome. Just made one addition…..a large chopped sweet onion (walla walla).
    Thanks for the fret recipe.

    1. That sounds amazing! I'll try that for sure next time. :)

  6. Anonymous says:

    This is mega awesome!!! Thanks!!!

  7. 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!


    1. 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! :)

  8. Christina Bauer says:

    Sriracha DOES make everything better!! I'll be trying this soon :)

  9. Oh my, I need some of that for my lunch!!!!!!!!!!!

  10. The Baking Archaeologist says:

    Just made this, added creme freiche and put it on a baked potato (: beautiful!

    1. I'm so glad this inspired you ! Mmm…time to make it again. :)

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