Caramelized Curried Cauliflower with Garlic Yogurt Sauce

4 from 1 vote
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This Indian-inspired caramelized curried cauliflower is an earthy, warming, plant-based dinner that’s an absolute must-add to your dinner recipe rotation. Cauliflower is a hearty staple in any vegan/vegetarian/plant-based diet and I love creating dishes that as a meat eater, don’t make you feel as though something’s missing! The cauliflower’s caramelization and touch of spice is super cozy on a cold fall evening, and served with rice or pita bread, it is sure to keep you satisfied.

This dish packs beautiful, big flavor in some super simple ingredients, a lot of which you will already have on hand. Plus, it’s versatile – serve this curried cauliflower as a main, a side dish, to share at a potluck with friends or to meal prep for your week of healthy lunches

😍 Why You’ll Love My Caramelized Curried Cauliflower

This curried cauliflower proves simple ingredients can create something truly special. The cauliflower roasts until golden and caramelized, soaking up warm spices like curry, paprika, and coriander, giving it deep, earthy flavor with just the right amount of heat. And the tangy garlicky yogurt sauce balances everything out, adding a cool and creamy contrast to every bite.

It’s the perfect dish for when you want something hearty yet light, plant-based but deeply satisfying. It’s a meal that leaves you feeling full and nourished, never like you’re missing something.

It’s also downright simple – minimal prep and a hands-off roasting process, it’s weeknight-friendly yet impressive enough to serve to guests. A total win!

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🗒️ Ingredients

Greek-style yogurt: Thick, creamy, and the perfect cooling contrast to the warm spices.

Garlic: Just one clove brings a punch of savory depth to the yogurt sauce.

Lemon juice: A bright, zippy touch that keeps the sauce fresh and balanced.

Kosher salt: Enhances every flavor, making the spices shine.

Fresh cracked black pepper: A little heat, a little bite – just enough to round things out.

Ground coriander: Warm and citrusy, adding a subtle floral note to the spice mix.

Curry powder: The heart of the dish, bringing warmth, depth, and a little kick.

Paprika: Smoky, sweet, and essential for that deep golden color.

Extra-virgin olive oil: Helps everything caramelize beautifully while adding richness.

Red wine vinegar: A little acidity to balance the warmth of the spices.

Cauliflower: The star of the show, turning golden and tender with crisp edges.

Yellow onion: Roasts into sweet, jammy perfection, adding another layer of flavor.

Cilantro: A fresh, herby finish that brightens up every bite.

Flaky salt: A final touch of crunch and flavor – completely optional but highly recommended!

👩‍🍳 How to Make My Caramelized Curried Cauliflower

🔥 Preheat the oven to 425°F (230°C). 

🥄Make the yogurt sauce: Grate garlic into a small mixing bowl. Add yogurt and lemon juice to the bowl.

🧂 Season yogurt mixture with salt and pepper and whisk to combine. Transfer ½ cup yogurt mixture to a small bowl; set aside for serving.

🤌🏼 On a large sheet pan, combine the ground coriander with the curry, paprika, salt, and a few grindings of black pepper.  Whisk in the olive oil and vinegar.

🧅 Add the cauliflower and onion and toss to coat.

⏲️ Pat the cauliflower mixture in a single layer on the prepared baking sheet. Roast, stirring every 8 minutes or so, until it’s tender and nicely caramelized, 30 to 35 minutes total, depending on the size of your florets.

🍽️ Smear the yogurt onto plates, top with the cauliflower, then cilantro and flaky salt and serve warm or at room temperature with pita bread and/or rice.

🥳 Enjoy!

🎩 Tips and Tricks

  • For the deepest flavor, don’t rush the roasting. Let the cauliflower sit undisturbed for the first 10 minutes in the oven so it can develop those gorgeous golden edges before stirring. Caramelization is the key to making this dish irresistible!
  • Want extra crispy bits? Spread everything out in a single layer on the baking sheet – crowding leads to steaming instead of roasting. If needed, use two pans to give your cauliflower plenty of breathing room.
  • The yogurt sauce gets even better as it sits, so feel free to make it ahead of time. A quick rest in the fridge lets the garlic and lemon work their magic, creating an even more flavorful, tangy bite.

🌟 Variations

Add a sweet twist: A drizzle of honey or a handful of golden raisins adds just the right touch of sweetness to balance the warm, earthy spices.

Turn up the heat: Love spice? Stir in a spoonful of harissa, sprinkle on some red pepper flakes, or add a dash of cayenne to the spice mix.

🤲 Substitutions

  • You can swap the cauliflower for broccoli or sweet potatoes, both of which roast up beautifully and absorb the spices just as well. If you prefer a dairy-free option, substitute the Greek yogurt with coconut or almond-based yogurt, though it will make the sauce a bit thinner. Labneh is a great alternative if you’re looking for something extra rich and creamy.
  • If you don’t have curry powder on hand, garam masala is a fantastic replacement for a deeper warmth, or you can use a mix of cumin and turmeric to achieve that golden hue. For acidity, apple cider vinegar or a squeeze of lemon juice will both work in place of red wine vinegar.
  • If cilantro isn’t your thing, parsley is a mild, fresh alternative, or you can go for mint for a bright, refreshing twist. Finally, if you want to change up the flavor of paprika, smoked paprika will give you a lovely depth, while chili powder will add a bit of heat to the dish.

📓 Best served with

  • Rice
  • Pita bread
  • Quinoa
  • Roasted vegetables

👝 How to Store Leftover Caramelized Curried Cauliflower

Let the curried cauliflower cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 3–4 days. If you’re storing the yogurt sauce separately, it will last for about the same time in the fridge.

To reheat, simply warm the cauliflower in the oven at 350°F for 10–15 minutes until heated through, or you can heat it in a pan over medium heat. The yogurt sauce can be gently warmed in the microwave or served cold, depending on your preference.

🧠 Common Questions

Can I make this ahead of time?

Yes! The curried cauliflower can be roasted and stored in the fridge for up to 3–4 days. The yogurt sauce can be made ahead as well and stored separately. Reheat the cauliflower and serve with the sauce when ready.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just be sure to check your yogurt and any sides you serve it with for gluten content.

Can I make this dish spicy?

Absolutely! To turn up the heat, add more chili powder, red pepper flakes, or a dollop of harissa to the cauliflower mix. Adjust to your taste!

Can I use frozen cauliflower instead of fresh?

You can, but fresh cauliflower will roast better, giving you that crispy, caramelized texture. If using frozen, just be sure to drain off any excess moisture before roasting.

Can I use a different yogurt?

Yes! You can substitute Greek yogurt with dairy-free yogurt or labneh. Keep in mind that different yogurts will affect the texture and creaminess of the sauce.

4 from 1 vote

Caramelized Curried Cauliflower with Garlic Yogurt Sauce

This Indian-inspired curried cauliflower is an earthy, warming, plant-based dinner that's an absolute must-add to your dinner recipe rotation.
Prep: 10 minutes
Cook: 35 minutes
Servings: 4

Ingredients 

Garlic yogurt sauce:

  • 1 ½ cups Greek-style yogurt
  • 1 large garlic clove
  • Juice from ½ of a lemon
  • Kosher salt
  • Fresh cracked black pepper

Curried Cauliflower:

  • ½ teaspoon ground coriander
  • 1 teaspoon curry powder
  • 1 1/2 teaspoons paprika
  • 1 teaspoon Kosher salt
  • Fresh cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 medium head cauliflower, cored and cut into florets
  • 1 medium yellow onion, sliced thin
  • 1 tablespoon chopped cilantro
  • Flaky salt, for serving (optional)

Instructions 

  • Preheat the oven to 425°F (230°C).

Make The Yogurt Sauce:

  • Grate garlic into a small mixing bowl.
  • Add yogurt and lemon juice to the bowl.
  • Season yogurt mixture with salt and pepper and whisk to combine. Transfer ½ cup yogurt mixture to a small bowl; set aside for serving.

Make The Cauliflower:

  • On a large sheet pan, combine the ground coriander with the curry, paprika, salt, and a few grindings of black pepper. Whisk in the olive oil and vinegar.
  • Add the cauliflower and onion and toss to coat.
  • Pat the cauliflower mixture in a single layer on the prepared baking sheet. Roast, stirring every 8 minutes or so, until it’s tender and nicely caramelized, 30 to 35 minutes total, depending on the size of your florets.
  • Smear the yogurt onto plates, top with the cauliflower, then cilantro and flaky salt and serve warm or at room temperature with pita bread and/or rice.
  • Enjoy!

Nutrition

Calories: 178kcal | Carbohydrates: 14g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 662mg | Potassium: 491mg | Fiber: 4g | Sugar: 7g | Vitamin A: 119IU | Vitamin C: 74mg | Calcium: 144mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Kat Ashmore
Prep Time: 10 minutes
Cook Time: 35 minutes
Course: Dinner
Cuisine: Indian
Servings: 4
Calories: 178
Keyword: cauliflower, Curry
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3 Comments

  1. Hi Kathleen,
    Could you clarify what happens to the other 1 cup of yogurt sauce (after you set the 1/2 cup aside for serving (assuming that 1/2 cup is spread on the plates). Is the extra for dipping pita etc? I can’t seem to find reference in the recipe. Making it now for dinner. I’m going to just roast the cali with the oil mixture and use the yogurt for dipping and spreading. If I’ve missed stirring the yogurt in with the cali before cooking, I’ll do that next time I make it.
    Love your content and recipes…really!~Jen

    1. Hi Jennifer,
      In step 3 in the full recipe, I note to set it aside for serving – you’ve made it just as intended!
      Thank you so much for being here!
      Kat.

  2. 4 stars
    This was easy to make. Next time, I will double the seasonings for more flavor. Maybe my head of cauliflower was larger than what the recipes calls for. The garlic yogurt is the dominant flavor because I used a large garlic clove. My boyfriend wasn’t excited when I told him I was making this, but he did have seconds:)