This Creamy Cauliflower Curry is a dreamy one-pan meal: roasted cauliflower soaked in a rich coconut curry sauce, all baked to golden, bubbling perfection. It’s hearty, healthy, and perfect with warm naan or fluffy rice!

Ingredients:
(Serves 4–6)

For the cauliflower:

1 large head of cauliflower, cut into florets
2 tablespoons vegetable oil
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon salt
Freshly ground black pepper, to taste

For the creamy curry sauce:

1 tablespoon vegetable oil or ghee
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoons curry powder (or more to taste)
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for heat!)
1 can (400 ml) coconut milk (full-fat for extra richness)
1/2 cup (120 ml) vegetable broth or water
1 tablespoon tomato paste
1 teaspoon sugar
Salt and pepper to taste
Juice of 1/2 lemon

For garnish:

Fresh cilantro, chopped
Toasted cashews or almonds (optional, for crunch)

Instructions:

1. Roast the cauliflower:

Preheat your oven to 425°F (220°C).
Toss cauliflower florets with oil, turmeric, cumin, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and slightly crispy at the edges.

2. Make the creamy curry sauce:

While cauliflower roasts, heat oil or ghee in a large ovenproof skillet (or use a Dutch oven) over medium heat.
Sauté onion until soft and golden, about 5–7 minutes.
Add garlic and ginger; cook another 1 minute until fragrant.
Stir in curry powder, coriander, paprika, and cayenne; toast the spices for 30 seconds.
Pour in the coconut milk, vegetable broth, tomato paste, and sugar.
Bring to a simmer and cook gently for 5–7 minutes until slightly thickened.
Season with salt, pepper, and a squeeze of lemon juice.

3. Combine and bake:

Nestle the roasted cauliflower into the curry sauce.
Spoon a little sauce over the tops so everything gets cozy.
Transfer the whole skillet to the oven and bake for 10–15 minutes, until bubbling and slightly caramelized on top.

To Serve:
Scatter fresh cilantro and toasted nuts over the top. Serve hot with basmati rice, naan bread, or even a side of cooling yogurt!

Tips & Variations:
✔️ Add chickpeas or green peas for extra protein!
✔️ Love it creamy? Swirl in a dollop of yogurt just before serving.
✔️ Want a richer sauce? Stir in a tablespoon of cashew butter or almond butter when you add the coconut milk.
✔️ Make it spicy with extra cayenne or a spoonful of chili oil on top!

Would you also like a quick version for meal prep bowls? (This dish is incredible for next-day lunches! 🥣✨)