Roasted Cauliflower Curry

Oven roasted cauliflower tossed in a rich and creamy coconut curry sauce and topped with walnuts and raisins.

This recipe is , , , with main ingredient
cauliflower curry

This roasted cauliflower curry is the ultimate side dish. The key is roasting at high temperature so the edges of the cauliflower florets get charred, but the inside remains creamy. Toss the roasted cauliflower in a coconut curry sauce that will blow you away and you’re set.

Today’s recipe is a collaboration with California Walnuts. February is American Heart Month and walnuts are a key part of a heart healthy diet. Walnuts have more ALA Omega-3(2.5 g/oz) fatty acids than any other tree nut and can be used for savory or sweet recipes. A one ounce serving of walnuts has 4g of protein, 2g of fiber and a good source of magnesium (45mg). Their unique texture and flavor make for the perfect addition to this plant-based side dish.

For more California Walnut recipes and information on where to buy them, check out their website.

cauliflower curry
Cauliflower curry with walnuts and raisins

How To Make Roasted Cauliflower Curry

Preheat the oven to 450F and cut the cauliflower into large bite size pieces. When you roast cauliflower at high temperatures, the flavor is nutty and creamy, even picky eaters will approve.

Roast the cauliflower for 35 minutes then remove from the oven. Meanwhile, toast the walnuts in a medium size pan with 1 teaspoon of ghee and some smoked paprika for about 5 minutes. The walnuts will add nice texture to the dish, but you might want to make extra because they are a great snack. If you’re saving some for snacking later on, make sure you store the walnuts in the fridge in an air-tight container (they can absorb flavors of other foods, so don’t forget this step!).

Make the coconut curry sauce by cooking the onions, garlic, and ginger in a medium size pan for 5-7 minutes. Add the turmeric and cook for 1 minute then add the coconut milk. Cook until reduced by half and then blend until smooth and creamy.

Toss the roasted cauliflower with the curry sauce and toss with the toasted walnuts, raisins, and chopped parsley.

roast cauliflower
Oven roasted cauliflower
roast cauliflower
Roasted cauliflower curry

How Do I Make Curry Sauce?

Most curry sauces are made with dairy, sugar, and processed oils. The coconut curry sauce is made with full-fat coconut milk, no added sugar, and the texture is smooth as silk.

The key to getting the curry sauce dark yellow is to use a curry powder rich in turmeric. If you can’t find one, use any curry powder and add 1/2 teaspoon of turmeric.

To make the texture of the curry sauce very smooth, blend it once it has reduced by half. I used a stick blender, but anything will work. The final touch is a squeeze of lime juice, which cuts through the richness of the coconut milk perfectly.

Spiced and toasted walnuts

Check out my other cauliflower recipes:



cauliflower curry

Cauliflower Curry

Course: Side Dish
Cuisine: Indian
Keyword: cauliflower, curry, curry cauliflower, walnuts
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 2 people
Author: Bobby Parrish

Oven roasted cauliflower tossed in a rich and creamy coconut curry sauce.



For the Cauliflower:

  • 1 large head cauliflower cut in large bite-size pieces
  • 2-3 tablespoons raisins
  • 1/3 cup California Walnuts halves & pieces
  • 1/2 teaspoon smoked paprika
  • Fresh parsley chopped
  • Unrefined salt & fresh pepper
  • Avocado oil

For the curry sauce:

  • 1/2 cup red onion diced
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger finely grated using a microplane
  • 1 tablespoon curry powder look for one that has yellow(turmeric)
  • 12 ounces full fat coconut milk
  • Lime juice
  • Unrefined salt & fresh pepper
  • Avocado oil


  1. Preheat oven to 450 degrees F. Toss the cauliflower with the 2 tablespoons oil, 1/2 teaspoon salt, and a couple cracks of pepper. Roast on a sheet tray in the oven for 25-35 minutes until it's nicely charred on the edges.

  2. Add the walnuts to a medium size pan set over medium heat with 2 teaspoons of oil. Add 1 teaspoon of smoked paprika, a pinch of salt, and cook for 5-7 minutes or until the walnuts are light golden brown. Remove from heat and set aside.

  3. While the cauliflower roasts, preheat a medium size sauce pan over medium heat with 2 tablespoons of oil. Add the onion along with a pinch of salt and cook for 6 minutes. Add the garlic, ginger, and cook for 3 minutes. Add the curry powder and cook another 1 minute then add the coconut milk along with a pinch of salt. Bring to a simmer and reduce by half, about 7-10 minutes. Blend the sauce and add a squeeze of lime. If the sauce is too loose, reduce another few minutes.

  4. Add the roasted cauliflower to a large bowl and gently toss it with the curry sauce to coat. Add the walnuts, raisins, parsley, and serve.

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