Sweet, warmly spiced, and irresistibly crispy—this easy roasted cauliflower balances golden honey with aromatic curry for a crowd-pleasing side or meatless main.
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Ingredients (Serves 3–4)
- 1 large head cauliflower, cut into florets
- 3 tbsp olive oil
- 2 tbsp honey (or maple syrup)
- 1½ tsp curry powder
- ½ tsp turmeric (optional, for color)
- ½ tsp smoked paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 tsp lemon juice or apple cider vinegar
Optional Garnish
- Fresh cilantro or parsley, chopped
- Toasted almonds or cashews
- Plain Greek yogurt drizzle or tahini sauce
- Chili flakes for heat
Instructions
- Preheat Oven
Preheat to 220°C / 425°F. Line a baking sheet with parchment. - Make the Glaze
In a large bowl, whisk olive oil, honey, curry powder, turmeric, paprika, salt, pepper, and lemon juice. - Coat Cauliflower
Add florets and toss until evenly coated. - Roast
Spread in a single layer. Roast 25–30 minutes, flipping halfway, until deeply golden and crisp at the edges. - Finish & Serve
Taste and adjust salt or acidity. Garnish as desired.
Nutrition (Approx. per serving)
- Calories: ~140
- Fat: 9g
- Carbs: 14g
- Fiber: 4g
- Protein: 3g
✔ Vegetarian
✔ Gluten-free
✔ Dairy-free
Serving Ideas
- As a side for roasted chicken or lamb
- Over couscous or quinoa
- Stuffed into wraps or pitas
- Topped with yogurt for a cooling contrast
Q & A
Q: Can I make this vegan?
Yes—swap honey for maple syrup or agave.
Q: How do I make it extra crispy?
Don’t overcrowd the pan and roast on the top rack. Finish with 2–3 minutes under the broiler.
Q: Can I air-fry it?
Yes—air fry at 200°C / 390°F for 12–15 minutes, shaking halfway.
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Q: What curry powder works best?
Mild Madras for warmth, or hot curry for more heat.
Q: Can I prep ahead?
Toss florets with the glaze up to 8 hours ahead; roast just before serving.
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