side angle view of a serving platter with freshly made 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.


  • 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.