Roasted Thai Curry Cauliflower

Roasted cauliflower tossed with Thai red curry paste and coconut milk.

Roasted Thai Curry Cauliflower

How to Make Cauliflower Tossed with Thai Coconut Curry

When you roast cauliflower, it tastes nutty, buttery almost. It’s simple, too.

Baked Cauliflower tossed with Red Curry and Coconut

See how the tips of our cauliflower are browned? That’s exactly what you want. For perfectly roasted cauliflower, toss cauliflower florets with a little olive oil (or even cooking spray), salt, and pepper. Spread it out onto a baking sheet and slide into a hot oven. Give it a toss/flip half way through roasting and you should be golden.

How to Roast Cauliflower

Roasted cauliflower is delicious as is — or topped with a little cheese — but it is also nice to add some spice. That’s where the coconut milk and Thai red curry paste comes in. Just as the cauliflower finishes roasting, we heat up a little coconut milk with a few teaspoons of curry paste. When the cauliflower is done and still hot from the oven, we toss it with the red curry coconut milk. The cauliflower soaks up the coconut milk and becomes absolutely delicious.

Roasted Thai Curry Cauliflower

  • PREP
  • COOK

After roasting, we toss the cauliflower in a Thai red curry sauce, which is absorbed into the cauliflower. Enjoy alone as a snack or side or add diced cooked chicken or tofu.

Makes 4 servings

You Will Need

1 medium head cauliflower, cut into florets

1 tablespoons extra-virgin olive oil

1/4 teaspoon sea salt

Fresh ground black pepper

1 to 2 teaspoons Thai red curry paste

1/2 cup light coconut milk

1/4 cup sliced almonds, toasted


    1Heat oven to 400 degrees F.

    2Add cauliflower florets to a baking sheet then toss with olive oil, salt, and a few grinds of pepper. Bake 35 to 40 minutes until the edges turn golden brown, tossing halfway through roasting.

    3Combine 1 teaspoon of the Thai red curry paste with coconut milk in a small saucepan over high heat. Bring to a simmer then taste. Adjust with more red curry pasta as needed.

    4When roasted, pour the red curry coconut milk over the cauliflower and toss. The cauliflower will absorb the curried milk. Serve with a sprinkle of sliced almonds on top.

Adam and Joanne's Tips

  • We used red curry paste from Thai Kitchen. Other brands of red curry paste vary in how flavorful and spicy they are. When you add the curry paste, add slowly and adjust to your taste.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving Calories 114 / Protein 4 g / Carbohydrate 10 g / Dietary Fiber 4 g / Total Sugars 1 g / Total Fat 7 g / Saturated Fat 1 g / Cholesterol 0 mg / Sodium 293 mg
AUTHOR:  Adam and Joanne Gallagher
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6 comments… Leave a Review
  • Emily November 6, 2017, 8:44 pm

    Subscribe me, thank you!

  • Linda January 10, 2013, 3:02 pm

    This cauliflower post is your very best ever! Because of health I have some restrictions on what I eat and everyone of these ideas are wonderful. Thank you so much.

  • katie May 7, 2012, 11:02 am

    Oh my–love this spin on roasted cauliflower! Must make soon!

  • Vicky May 7, 2012, 10:24 am

    Absolutely love the sound of this! I have a head of cauliflower at home so will definitely be making this tonight for dinner!

  • Jessica May 4, 2012, 12:41 am

    Love the addition of almonds! Delish!

  • Chelsea @ Chelsea Eats Treats May 1, 2012, 4:43 pm

    Wow this looks great! I will definitely try roasting my cauliflower like this next time. Thanks!


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