This delicious and easy side of Curry Roasted Cauliflower and Potatoes made in a sheet pan goes well with almost any main dish. The vegetables come out of the oven perfectly roasted and coated with the sparkling flavors of coriander, cumin, red pepper flakes and turmeric. A vegan, soy-free, nut-free and gluten-free recipe. Can be oil-free.
Here's a really simple and flavorful side dish that takes just minutes of hands-on time to put together: Curry Roasted Cauliflower and Potatoes.
I love making sheet pan meals (like this amazing Sheet Pan Tofu with Chickpeas) where the oven does most of the work for me, and the oven works really well for cauliflower. That's because when cauliflower is cooked in the oven, it acquires a firm but tender texture instead of becoming a mushy mess the way it sometimes can when you cook it on the stovetop.
The spices in this recipe are inspired by Aloo Gobi, one of my favorite Indian side dishes, but this recipe makes the whole process easier, and because the textures are so different, it tastes like an equally delicious but entirely different dish altogether.
I love potatoes in this recipe because they go so well with cauliflower, and also this makes the recipe even more child friendly (or fussy adult friendly) than it already is. But you can leave them out altogether and you'll also be able to skip a full step in that case.
You can also make this recipe oil-free by using vegetable stock to toss your cauliflower and spices with, instead of the oil. You won't get as much of a crisp texture, but it'll be tasty.
- Potatoes (any waxy kind like red or golden are fine)
- Vegetable oil (optional, if you want to make the recipe oil-free. Use vegetable stock instead)
- Coriander powder
- Cumin powder
- Cayenne or red pepper flakes
What I love about this dish is how versatile it is. You can use it as a side with any favorite Indian main dish, like dal and rice, or palak paneer or Chana Masala. But you can also use it as a side with a pasta or a tofu or tempeh steak.
For another tasty spin, toss the roasted cauliflower and potatoes with some leafy salad greens for a deliciously tasty salad. Or you can even stir it into a pasta dressed with olive oil.
Here's the recipe now, and if you make it, be sure to let me know in the comments below, or take a photo and tag me @holycowvegan on Instagram!
More cauliflower recipes
- Roasted Cauliflower and Chickpeas
- Roasted Cauliflower Couscous with Lentils and Mint
- Cauliflower Makhani
- Vegan Baked One Pot Chickpea Curry with Cauliflower and Potatoes
- Cauliflower Tempeh Masala Tacos
- Vegan Cauliflower Cheese
- Cheesy Vegan Cauliflower Pasta Bake
Sheet Pan Curry Roasted Cauliflower and Potatoes
- 1 medium or large head cauliflower (separated into florets. If your florets are too large, they will take longer to bake. I separate each floret into two or three smaller pieces. Don't make them too small either or they will burn.)
- 4 medium potatoes (cut in a 1-inch dice)
- 1 tablespoon vegetable oil (substitute with ¼ cup vegetable stock if you want to make this oil-free)
- 1 teaspoon ginger (grated)
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ to 1 teaspoon red pepper flakes (or cayenne)
- ½ teaspoon turmeric
- 2 tablespoon cilantro (minced)
- Salt to taste
- Preheat the oven to 425 degrees.
- Toss the cauliflower florets and potatoes in a large bowl with all of the remaining ingredients, including 1 tablespoon oil (or the stock), ginger, coriander powder, cumin powder, cayenne or red pepper flakes, turmeric and cilantro. Season with salt. Toss the florets and potatoes well to ensure the spices coat them.
- Place cauliflower and potatoes in a single layer on the baking sheet. Place in the preheated oven and bake 20 minutes.
- After 20 minutes, remove the baking sheet from the oven, turn the cauliflower and potatoes over carefully, and continue baking another 15-20 minutes.
- Serve hot with a squeeze of lemon.