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 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.

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 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!