curry roasted veggies curry roasted veggies Israeli Kitchen This is a great way to use up fresh or frozen vegetables in your kitchen before they spoil. (Photo: Jerry James Stone)

Curry-roasted cauliflower

Curry makes almost everything better. And it works wonders for this cauliflower dish.

  • Yield: Serves 5-7
  • Prep time: 10 minutes
  • Cook time: 40 minutes

Spice up your winter with this tasty curry cauliflower dish. It's great as a side dish but also over rice as a main entree.


  • 1 head of cauliflower
  • 16 ounces can garbanzo beans (chickpeas)
  • 1 pint cherry tomatoes
  • 1 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1 small red onion, sliced
  • 1 tablespoon olive oil


Trim the cauliflower head, removing the florets and adding them to a large mixing bowl. Add in the cherry tomatoes. Strain the garbanzo beans, rinse them and add them in, too.

Add the olive oil and mix until all ingredients are covered with oil.

Add in the curry powder, salt, and mix to combine.

Place the mixture on a large baking sheet lined with parchment paper. Top with onion slices.

Roast the ingredients in at 375 degrees for about 40 minutes, until the cauliflower is tender.

Enjoy as a side dish or over rice.

Related Topics: Vegetarian

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