Best 2 Easy Sheet Pan Roasted Cauliflower With Curry Recipes

**Explore a Culinary Symphony of Roasted Cauliflower with Curry: A Medley of Simple Yet Delectable Recipes**

Indulge in a tantalizing culinary journey with our curated collection of sheet-pan roasted cauliflower recipes, where the humble vegetable takes center stage. These recipes, crafted with a blend of aromatic spices and fresh ingredients, promise an explosion of flavors that will delight your taste buds. From the classic Indian-inspired curry cauliflower to a tangy lemon-herb rendition, each recipe offers a unique twist on this roasted veggie delight. Prepare to embark on a sensory adventure as you discover the perfect balance of roasted cauliflower's nutty sweetness with the vibrant flavors of curry, herbs, and zesty citrus. Get ready to transform your kitchen into a symphony of aromas and flavors with these easy-to-follow recipes that cater to diverse dietary preferences, including vegan and gluten-free options.

Check out the recipes below so you can choose the best recipe for yourself!

SHEET PAN CAULIFLOWER CURRY WITH RAITA

Sheet Pan Cauliflower Curry with Raita image

This delicious cauliflower curry is loosely inspired by Aloo Gobi, a traditional Indian dish made with cauliflower and potatoes. This version has all of the essential elements, but is prepared entirely on a sheet pan and bulked up with canned chickpeas. Serve with raita, a refreshing cucumber yogurt sauce, and coconut rice or toasted naan for an easy, filling weeknight dinner!

Provided by Laura // A Beautiful Plate

Categories Healthier Dinners

Time 1h

Number Of Ingredients 25

Ingredients

1/4 cup (60 mL) extra virgin olive oil
1 small jalapeno pepper (optional) (ribs and seeds removed, and finely minced )
1 tablespoon finely minced fresh ginger
1 garlic clove (pressed or grated with a microplane)
zest of 1 lemon, plus 1 teaspoon lemon juice (divided)
2 teaspoons garam masala ((see notes for substitution ideas))
1 ½ teaspoons ground turmeric
½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon garlic powder
1 ½ teaspoons Diamond Crystal kosher salt
1 large head cauliflower (roughly 2 - 2½ lbs) (trimmed into medium florets)
2-3 medium red potatoes (roughly ¾ lb) (cut into 3/4-inch cubes, rinsed, and patted dry)
1 (15-ounce) can chickpeas (drained and rinsed well, and patted dry)
⅓ cup warm water
fresh torn mint leaves (for garnishing)
fresh cilantro leaves (for garnishing)
¾ cup (175 grams) whole or low-fat Greek yogurt
½ small English cucumber (coarsely grated and squeezed to remove moisture (*or 1 small zucchini))
1 small garlic clove (pressed or grated with a microplane)
2 teaspoons fresh lemon juice
½ teaspoon Diamond Crystal kosher salt
⅛ teaspoon ground cumin
freshly ground black pepper
3-4 fresh mint leaves (torn)

Steps:

Preheat the oven to 450°F (232°C)with a rack in the center position.
Prepare the Cauliflower Curry: In a large mixing bowl, combine the extra virgin olive oil, jalapeno, ginger, garlic, lemon juice, garam masala, turmeric, cumin, coriander, garlic powder, and salt. Mix together throughly.
Add the cauliflower florets and cubed potato to the bowl.
Gently toss the cauliflower and potato in the spiced oil marinade (*note: I use my hands, but if you're sensitive to spices or heat, use disposable kitchen gloves or two large mixing spoons) until they're evenly coated. Allow the mixture to marinate for 15 to 20 minutes at room temperature as the oven preheats (*if you are short on time, you can skip this step).
Spread the cauliflower and potatoes in an even, thin layer on a rimmed standard half sheeet pan - leaving space between the pieces to encourage even caramelization during roasting. *Note: I prefer to use an unlined sheet pan for better caramelization, but please know that turmeric is stain-prone.
Roast for 20 to 25 minutes, rotating the pan and flipping the vegetables halfway through. Remove from the oven, distribute the chickpeas evenly onto the sheet pan, and roast for an additional 10 to 15 minutes or until the vegetables are caramelized and fork tender.
Prepare the Raita: During roasting, prepare the raita sauce. Combine the greek yogurt, grated cucumber (*be sure to squeeze it out to remove any moisture), garlic, lemon juice, salt, cumin, black pepper, and mint leaves in a medium bowl. Stir to combine. Season to taste, adding more salt, lemon juice, or fresh mint as you like.
Just Before Serving: Remove the sheet pan from the oven and deglaze the pan with ⅓ cup warm water, gently tossing the vegetables and scraping the bottom of the pan to pick up any caramelized bits. *Note: You can skip this step, but I like the added moisture it provides.
Garnish with reserved lemon zest, torn mint leaves, and fresh cilantro. Serve with raita alongside coconut rice or toasted naan.

Nutrition Facts : ServingSize 1 serving, Calories 260 kcal, Carbohydrate 42 g, Protein 14 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 1135 mg, Fiber 10 g, Sugar 9 g, UnsaturatedFat 3 g

PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY

Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary image

Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.

Provided by David Tanis

Categories easy, quick, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 medium cauliflower heads (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and black pepper
1/2 teaspoon crushed red pepper, or to taste
1 teaspoon grated or finely minced garlic
1/2 teaspoon freshly chopped rosemary
1/2 cup roughly chopped parsley
1/2 teaspoon grated lemon zest
1/4 cup roasted salted almonds (homemade or store bought), roughly chopped
1 red fresno chile, thinly sliced, for garnish (optional)
Lemon wedges, for serving

Steps:

Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy for its size, with tightly packed florets. Avoid heads with brown spots or blemishes.
Cut the cauliflower into evenly sized florets: This will help them cook evenly. If the florets are too large, they will take longer to cook and may not get as crispy.
Toss the cauliflower with a little oil and seasonings before roasting: This will help the cauliflower to brown and develop flavor. You can use any type of oil you like, but olive oil or avocado oil are both good choices.
Roast the cauliflower at a high temperature: This will help it to get crispy on the outside and tender on the inside. 425 degrees Fahrenheit is a good temperature to aim for.
Don't overcrowd the baking sheet: Make sure there is enough space between the cauliflower florets so that they can cook evenly. If the baking sheet is too crowded, the cauliflower will steam instead of roast.
Roast the cauliflower until it is tender and browned: This will take about 20-25 minutes, but the cooking time may vary depending on the size of the florets and the temperature of your oven.

Conclusion:

Sheet pan roasted cauliflower with curry is a healthy and delicious side dish that can be enjoyed as a part of a main meal or as a snack. It is easy to make and can be customized to your liking. To make this dish, simply toss cauliflower florets with oil, curry powder, salt, and pepper, and then roast them in a preheated oven until they are tender and browned. You can also add other vegetables to the roasting pan, such as broccoli, carrots, or potatoes.