Vegan Curried Cauliflower

Image of Paola van der Hulst
Rated 5.0 based on 3 customer reviews
Vegan Curried Cauliflower
Vegan Curried Cauliflower


  • 5 tablespoons extra-virgin olive oil, divided
  • 1 head cauliflower, trimmed
  • salt and freshly ground black pepper to taste
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • ¼ cup red curry paste
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons minced fresh cilantro leaves


  1. Preheat oven to 400°F (200°C).
  2. Rub 2 tablespoons olive oil over the cauliflower head to coat; season with salt and pepper and place onto a rimmed baking sheet.
  3. Roast in preheated oven until you can pierce the head easily with a sharp knife, 35 to 40 minutes.
  4. Cut the cauliflower into florets.
  5. Heat the remaining olive oil in a large saucepan over medium-high; sauté the garlic and ginger in hot oil until golden brown, about 3 minutes. Stir the curry paste and cayenne with the garlic and ginger; add the cauliflower and sauté to coat, 5 to 7 minutes. Garnish with cilantro to serve.
Mealthy tip:

Make a large batch and use the leftovers in a salad for lunch. Store cooled in the refrigerator for up to 3 days.

For more cauliflower recipes, you might enjoy:

Air Fryer Crispy Cauliflower

Roasted Cauliflower with Cumin and Cilantro

Cilantro Lime Cauliflower Rice


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Stacy Johnson

Stacy Johnson says:

The flavors are great together and this is so easy! The only problem I had was the curry paste mix wouldn’t bind to the cauliflower. I added some coconut milk and voila! A delicious curry sauce was made! I put the curry cauliflower and sauce over quinoa. So yummy!

Image of Jessica Scott

Jessica Scott says:

Really good cauliflower! Perfect to add to Buddha bowls. I also added a little turmeric, it turned out great.

Image of Sam Dalton

Sam Dalton says:

I love preparing this curried cauliflower to go in my buddha bowls and to take for lunch. Perfect to make in large batches for meal prep.