Print

Creamy cauliflower curry from the oven

Print Recipe

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

Scale

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!

Notes

✔️ 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!

Find it online: https://psrecipeswillow.com/2025/04/creamy-cauliflower-curry-from-the-oven/