Roasted Cauliflower Curry

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  • 1 large head of cauliflower
  • 3 tablespoons olive oil, divided
  • Salt and pepper
  • 1 large onion, diced
  • 3 carrots, peeled and sliced into coins
  • 1 tablespoon minced garlic
  • 1/2 quart chicken or vegetable stock
  • 2 small potatoes, peeled and cubed
  • 3 tablespoons curry powder
  • 1 can coconut milk
  • 1 cup Greek whole fat yogurt
  • 1/2 lemon, juiced
  • Fresh cilantro to taste


  1. Heat oven to 425 degrees F.
  2. Cut cauliflower into florets, place on a sheet pan and coat with 2 tablespoons olive oil. Season with salt and pepper. Roast for 25 minutes, stirring half way through.
  3. Cauliflower should be browned when finished.
  4. In a medium saucepan, sauté onions and carrots in remaining olive oil until onions are translucent. Add garlic and sauté an additional 2 minutes. Add stock, potatoes and curry powder. Simmer until potatoes and carrots are tender. Add coconut milk, yogurt and roasted cauliflower. Finish with lemon juice and cilantro. Serve over rice.