Roasted Curried Cauliflower with India Curry Blend Olive Oil

A sheet pan of cauliflower florets gets wonderfully golden at the edges, while red onion, garlic, and lemon bring bright contrast to the warm spice in India Curry Infused Olive Oil Blend. It’s the kind of easy side dish that fits right into a weeknight dinner or a holiday table, with enough color and aroma to feel special.

Garden Infuzions

Roasted Curried Cauliflower with India Curry Blend Olive Oil

Roasted cauliflower turns golden and deeply savory with warm curry spice, cumin, coriander, and turmeric from India Curry Infused Olive Oil Blend.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Appetizer, Side Dish

Cuisine: Asian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 large head cauliflower cut into bite-size florets
• 1 small red onion cut into wedges
• 3 tablespoons India Curry Infused Olive Oil Blend
• 2 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon paprika
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons sliced almonds toasted

Equipment

• 1 Large Sheet Pan lined with parchment paper
• 1 Mixing bowl for tossing vegetables and seasoning
• 1 Chef’s knife for cutting cauliflower and onion
• 1 set Measuring spoons for spices and oil
• 1 Spatula for turning vegetables midway through roasting

Method

 

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. In a large bowl, toss the cauliflower florets and red onion with the India Curry Infused Olive Oil Blend, garlic, salt, black pepper, cumin, turmeric, coriander, and paprika until everything is evenly coated.
3. Spread the vegetables in a single layer on the prepared sheet pan.
4. Roast for 20 minutes, then flip the cauliflower and stir the onions so the edges brown evenly.
5. Roast 8 to 10 minutes more, until the cauliflower is tender and deeply golden in spots.
6. Transfer to a serving platter and finish with lemon juice, cilantro, and toasted almonds.
7. Serve warm.

Notes

For the best browning, give the cauliflower enough room on the pan so it roasts instead of steaming. The lemon juice at the end brightens the warm spice and keeps the flavor lively.

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Recipe Tips

Cut the cauliflower into even florets so everything roasts at the same pace. Stir once halfway through for deeper browning, and keep an eye on the garlic so it stays fragrant instead of overly dark.

Serving Suggestions

Serve this roasted cauliflower alongside grilled chicken, baked fish, rice bowls, or a simple yogurt dip. It also works nicely tucked into wraps, grain bowls, or a shared platter for entertaining.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan or in an air fryer until warmed through and the edges perk back up.

Variations

Add chickpeas to the pan for a heartier vegetarian meal, or finish with chopped cilantro and toasted sliced almonds for extra color and texture. A pinch of red pepper flakes can add a little more heat if you want it.

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