Sweet and spicy, this honey and curry roasted cauliflower side dish goes perfectly alongside basically any dish.
For more tasty cauliflower recipes, why not try this recipe for Buttery Garlic Roasted Cauliflower, or this Creamy Bacon Cauliflower Salad instead?
Honey and Curry Roasted Cauliflower
It is hard to get excited about vegetables, but this cauliflower dish can change anyone’s mind about how good vegetables can truly be.
Spicy and sweet thanks to the use of curry powder, honey and coconut, this cauliflower dish is somehow sweet, salty, crunchy, and soft all at the same time.
Honey & Curry Roasted Cauliflower Ingredients
Don’t forget to carefully look at the recipe card at the very bottom for the exact amounts needed.
- Head of cauliflower
- Coconut oil
- Curry powder
- Melted honey
- Toasted coconut
- Sea salt
How To Make Honey & Curry Roasted Cauliflower
- In a large bowl, toss all of the cauliflower with the oil
- Add in the curry powder, tossing the cauliflower so that every piece is covered in the powder completely
- Empty the cauliflower bowl onto a non-stick baking sheet and bake at 450 Fahrenheit for 15 minutes
- Stir the cauliflower every 5 minutes to avoid burning
- Remove the heat, and then drizzle the honey over the top or toss in the honey to coat it completely
- Season with the salt and toasted coconut and enjoy
How To Get the Honey Completely Coating the Cauliflower
While it might not be as important for those that don’t mind a bit of contrast in their food, it is pretty critical to try and get the honey completely surrounding every cauliflower floret.
If you don’t mind incomplete coverage, you can just drizzle the honey all over the cauliflower for simplicity’s sake. However, for better coverage, you should try and toss the cauliflower in the mixture, getting every single piece completely coated.
Don’t be too rigorous, however; if you toss too hard, then the mixture can break apart, and the cauliflower florets can break down into tiny little pieces.
To avoid this, try and toss them in a large bowl, one that is big enough for you to knock the florets back and forth by swirling the bowl, rather than using a spoon to stir the mixture together. Instead of tossing a salad, toss them lightly in the air, allowing them to curl up against the side of the bowl to evenly spread the honey all over the cauliflower.
How Spicy Should You Make Your Cauliflower?
This dish uses plenty of curry powder to create that same intense, spicy, and intricate flavoring you would expect out of any Indian-inspired side dish.
However, how much curry powder you use is entirely up to you. One thing to keep in mind, however, is that it should taste a little bit too spicy and seasoned when it comes out of the oven.
The honey and coconut you add after cooking will help mellow out the intensity of the spices, so you want it to be just a little bit too spicy before you add them.
Looking for more delicious Side Dish recipes? Try these out:
Enjoy!
Love,
Karynn
Sweet Honey Curried Roasted Cauliflower
Ingredients
- 1 head cauliflower washed and cut into uniform florets
- 2 tablespoons coconut oil or oil of your choice
- 2-4 teaspoons curry powder to taste
- 1-2 tablespoons melted honey to taste
- 2 tablespoons toasted coconut
- sea salt to taste
Instructions
- Pre-heat your oven to 450 degrees.
- In a large bowl, toss the cauliflower with the oil, covering it as much as you can. Add in the curry and toss to coat, making sure that the curry is on each piece, This is where you can adjust the curry amount to your liking.
- Put the cauliflower on to a non-stick baking sheet and bake in the oven for 15 minutes or until roasted to the desired consistency.
- Stir the cauliflower every 5-7 minutes, ensuring it doesn’t burn.
- Remove from the oven.
- You can choose to either drizzle the honey over the top or return to a bowl and toss with the honey. Tossing it does coat it better but the florets might break apart a little.
- Sprinkle with sea salt and toasted coconut.
- Serve and enjoy!
Nutrition
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Jillian says
Yum. I am not the best veggie eater, yes I know, I am an outcast. Okay seriously though, this was amazing. Like I felt like I could have made just this as my main course, but I read the comment about eating too much and that scared me (I googled why you shouldn’t eat a bunch of cauliflower …. eeeee … that’s all I have to say. Regardless though, this was a delicious dish and even my picky kids liked it! Good onya!
Christine says
It is a great new way to eat cauliflowers
christine says
I liked very much these cauliflowers.
christine says
I loved these cauliflowers.
angela hammill says
the flavour of these is amazing 🙂
Pam Mansveld says
This looks so good! I have some garlic fermented in honey and I will drizzle this garlicky honey over the roasted cauliflower pieces. Wonder if this method would work when roasting chick peas?
Ivor David says
Looks good. Let when I try this recipe.
Suhashini says
Looks amazing! I plan to try this out tonight.
Re: curry powder, it is always a blend of several spices, but it can go stale/rancid very quickly and lose its flavour and vibrancy. That often happens with packaged curry powder. You can whiz some whole spices together in a coffee grinder (one reserved only for spices) in just a few seconds, and then the flavours will sing!
Lizz Kabat says
One of my favorites from you site…..Yum!
Margaret Kufuor-Boakye says
Hmmm, hmmm hmmmm. Love cauliflower and will give this a whirl!
MaraE says
This looks so amazing, i’m definitely going to try it. Cauliflower is something that–when raw–I think, meh. But once I cook it, add a little sumpin’ to it and mash it up, I can eat a whole head easily. (But I don’t, b/c with as one finds out with the Brassica family, the side effects of eating too much can be a bit…..undesirable) 😉
But I digress. Yum to this recipe. Can’t wait to taste it.