Roasted Curry Cauliflower Wedges with Cilantro Chutney
Updated Aug 02, 2023, Published Jan 31, 2023
Jump to RecipeThis Post May Contain Affiliate Links. Please Read My Disclosure
Cutting cauliflower into wedges rather than “steaks” is so much easier and they don’t fall apart! Roasted Curry Cauliflower Wedges with slightly spicy Cilantro Chutney is a light and lively side dish you’ll put on repeat! Serve with my Indian Spiced Sea Bass with Braised Red Lentils for a lovely Indian-inspired menu!
Why This Recipe is a Keeper!
Cutting heads of cauliflower into thick slabs or “steaks” is a great way to reduce the work and prep time involved in roasting cauliflower.
However, if you’ve ever prepared cauliflower in that way, then you know that it’s easy for the “steaks” to fall apart. Then, what do you do with the end pieces that will almost certainly fall apart?
Here’s a better and easier roasted cauliflower preparation: Wedges!
You still get two lovely caramelized sides as with a “steak,” but you don’t have the fall-apart factor. To brown the other side of the cauliflower wedge, all you need to do is gently tip the wedge onto the other side. No flipping is necessary!
This Roasted Curry Cauliflower recipe is:
- So easy!
- So good! The warm flavor of curry pairs perfectly with cauliflower which is a culinary blank canvas.
- Healthy! The cauliflower is roasted with olive oil and the Cilantro Chutney has wholesome Greek yogurt, fresh herbs and chiles.
How to Make Roasted Curry Cauliflower with Cilantro Chutney:
Recipe Ingredients:
Here’s everything you’ll need to make this curry roasted cauliflower recipe. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Olive Oil: No need to use your best olive oil here. You can also use another flavorful oil, such as avocado or coconut, if you prefer. Ghee would also be another tasty substitute.
- Curry Powder: Curry “powder” is not original to India but was actually created by the British to mimic the amazing curry flavors of India which they fell in love with when it was one of their territories. Although making your own is easy, I used a good curry spice blend from one of my local Indian grocery stores.
- Greek Yogurt: I like to use whole Greek yogurt (5%) in this cilantro chutney because it’s so thick and rich. To reduce the amount of fat, use 2% or nonfat Greek yogurt.
- Ginger: Although you can purchase ginger pastes in tubes, nothing beats the taste of fresh ginger!
- Jalapeno / Serrano Peppers: You may wish to wear gloves when handling hot chiles. Remove the seeds and white fleshy membrane to reduce the amount of heat in green chiles.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat your oven to 425 degrees.
- Trim the excess leaves from a head of cauliflower and cut it into four even wedges.
- Place the cauliflower wedges in a roasting pan or on a rimmed baking sheet.
- Drizzle with olive oil (avocado, melted coconut oil or ghee), covering the cauliflower wedges as evenly as possible with the oil.
- Sprinkle the curry powder over the cauliflower wedges, covering them as evenly as possible and tossing to coat. Season with salt and black pepper.
- Place in the oven with the cut sides down and roast for 15 minutes.
- Tip the wedges so the other cut side browns and roast another 15 minutes.
- Combine the chutney ingredients in a mini food processor or blender.
- Process until smooth and season to taste with salt.
- MAKE AHEAD: The cilantro chutney can be made 1 day ahead of time and refrigerated.
- Serve the cilantro chutney with the roasted curry cauliflower.
- That’s it! Delicious Roasted Curry Cauliflower Wedges!
Chef Tips and Tricks:
- In testing this roasted cauliflower curry recipe, I also tried combining the oil and curry powder and then drizzling it over the cauliflower. I found coating the cauliflower first with the oil and then sprinkling the curry powder over the wedges provided better distribution of the curry spice over the cauliflower.
- If your cauliflower has brown spots on it from being stored too long, you’ll want to remove them. The easiest way to remove them so you don’t cut too much cauliflower off is to use a Microplane or other fine grater/zester as shown in this photo:
Recipe FAQs:
In Indian cuisine, chutney is a spread or sauce made with fruit, tomatoes, fresh herbs, yogurt as with this cilantro chutney, cucumber and other vegetables. They can be sweet, spicy, sour or a combination of flavors.
Yes, the spots are unsightly but it’s still safe to eat if the cauliflower is not mushy or moldy. Cauliflower develops those brown spots due to oxidation, a chemical reaction from prolonged exposure to light and air. Simply use a Microplane or other fine grater/zester to “file” them off.
Try turnips, rutabaga, kohlrabi, potatoes, butternut squash or acorn squash.
Storage:
- Store any leftover curry-roasted cauliflower and the chutney in the refrigerator. Reheat the roasted cauliflower in a 350-degree oven for 12 to 15 minutes.
Serve the roasted cauliflower curry wedges with:
- Curry Braised Chicken Thighs
- Chicken and Potato Curry
- Pressure Cooker Indian Curry Beef Stew
- Almond-Crusted Chicken Tenders with Lemon Curry Mayonnaise
- Meatballs in Spicy Curry
- Chickpea Encrusted Fish with Jalapeno Lime Tartar Sauce
More great cauliflower recipes you’ll love!
- Cauliflower Welsh Rarebit
- Cauliflower and Chickpea Tacos with Chipotle Lime Slaw
- Cauliflower Salad Recipe
- Sicilian Cauliflower Salad
Get all my vegetable side dish recipes at Side Dishes – Vegetables – From A Chef’s Kitchen
Curry Roasted Cauliflower Wedges with Cilantro Chutney
Ingredients
Cauliflower
- 1 large head of cauliflower
- 1/4 cup olive oil
- 1 tablespoon curry powder, hot or mild
- Salt and freshly ground black pepper, to taste
Cilantro Chutney
- 1/2 cup Greek yogurt, preferably whole (5% fat)
- 1 bunch cilantro, with stems, coarsely chopped
- 1 jalapeno pepper, or serrano, seeded if desired, coarsley chopped
- 1 teaspoon fresh lemon juice
- 2 cloves garlic, chopped
- 1 teaspoon minced ginger
- Salt, to taste
Instructions
Cauliflower Wedges
- Preheat the oven to 425 degrees. Cut the head of cauliflower into 4 even wedges.
- Place the cauliflower wedges in a roasting pan. Drizzle with olive oil, covering the cauliflower wedges as evenly as possible with the oil.
- Sprinkle the curry powder over the cauliflower wedges, covering them as evenly as possible. Season with salt and black pepper.
- Place in the oven with the cut sides down and roast for 15 minutes. Tip the wedges so the other cut side browns and roast another 15 minutes. Serve with chutney.
Cilantro Chutney
- Combine the chutney ingredients in a mini food processor or blender. Process until smooth. Season to taste with salt. Serve with cauliflower.
Notes
- Try turnips, rutabaga, kohlrabi, potatoes, butternut squash or acorn squash.
- In testing this roasted cauliflower curry recipe, I also tried combining the oil and curry powder and then drizzling it over the cauliflower. I found coating the cauliflower first with the oil and then sprinkling the curry powder over the wedges provided better distribution of the curry spice over the cauliflower.
- If your cauliflower has brown spots on it from being stored too long, you’ll want to remove them. The easiest way to remove them so you don’t cut too much cauliflower off is to use a microplane or other fine grater/zester to shave them off.
- The cilantro chutney can be made 1 day ahead of time and refrigerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
