Curried Cauliflower

Just outside my agency in Beverly Hills, CA there is a small cafe serving coffee, mouth watering baked goods, and lunch. I had a long drive ahead of me down to OC and decided to pick up some grub. Just as i walked in i saw a steaming plate of, ‘something’ walk through the kitchen door. I didn’t care what it was, it looked good, i wanted it. The man at the counter told me it was ‘Curried Cauliflower’ and filled my entire container with it. I walked out to my car and took a bite, it was mind numbingly good, my entire Indian childhood in a box. Shoot, i don’t have enough of this; I had to make my own soon, so soon.
Here is my own tasty rendition of ‘Curried Cauliflower.‘ Put it on salads, serve it with fish/chicken/shrimp. This is the BEST way to eat a vegetable.
Take out all of your ingredients + Balsamic and Red Wine Vinegar (i so forgetfully-forgot).
Combine, oil, vinegars, spices, and tomato paste in a bowl and whisk.
Pour over the onions and cauliflower.
Pour onto a pan and coat the veggies with the dressing and place into a 400 degree oven for 45 Minutes.
Remove the Cauliflower from the oven.
Add the chopped Cilantro and stir.
Spoon into a bowl and serve. Make sure you get all the little black bits from the pan… thats what makes this dish nom nom nom, good.

Curried Cauliflower


  • 1 head of cauliflower
  • 1 yellow onion
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup balsamic vinegar (i used pomegranate infused but it doesn't matter) 
  • 2 tsp tomato paste
  • 1/2 teaspoon kosher salt
  • 2 heaping teaspoons curry powder (Garam Masala if you have it)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup cilantro leaves (more or less depending how much you love the stuff)


  • 1. Preheat oven to 400' F.
  • 2. Place Cauliflower florets and onion in a bowl. In a separate bowl, whisk together oil, vinegars, tomato paste, curry powder, red pepper flakes, and salt. Pour dressing over vegetables, toss to coat. (If your bowl isn't big enough just pour onto baking sheet and toss there). Spread veggies into a single layer on a sheet pan. 
  • 3. Roast veggies until tender. Stir occasionally. About 45 minutes. Mix in cilantro and Serve. Serves 4 (heaping servings) Calories: 178 

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