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Sheet Pan Cauliflower Curry

Cauliflower is having a moment.  It’s being buffaloed and roasted whole and mashed and given the spotlight in new and fun ways.  I’m happy to see cauliflower shine, in part because its always been one of my daughter’s favorite dinners. I would usually prepare it for her in a Punjabi-style curry, with chunks of potato and a fragrant spicy sauce. The only problem with a classic curry is that it needs to be watched -- you build flavors in the sauce by sauteing each item one at a time, so you have to stand in front of the stove for 30-45 minutes. That’s not an eternity, but it’s also more effort than I was to expend on a wintry Wednesday night.

This recipe is a streamlined version of my classic cauliflower curry. Rather than making it on the stovetop, I throw everything on a sheet pan and let it cook up together. The result isn’t quite as sauce-y as the original, but the flavor is still full and cozy. To serve, I love to put it in a bowl topped with a little bit of yogurt mixed with cucumber, mint, and garlic (tzatziki-style), with extra cucumbers or a naan flatbread on the side. It’s an easy weeknight dinner or side dish to pair with whatever protein you’re preparing.























Sheet Pan Cauliflower Curry

Serves 4 as a main, more as a side

Ingredients:
  • 1 medium head cauliflower (approximately 4 cups), cored, broken into medium florets, florets sliced into 1/2-inch slices
  • 1 medium bell pepper (any color or combination of colors), cut into 1” squares
  • 1 small potato, diced into ½” chunks
  • 1 medium onion, diced
  • 1 tbsp ginger, finely chopped
  • ½ green chili or red pepper flakes to taste
  • 4 tbsp vegetable oil
  • ½ tsp cumin
  • 1 tsp tumeric
  • 2 tsp salt
  • 1 tsp garam masala
  • 6 tbsp tomato sauce

Instructions:
  1. Preheat oven 375 degrees and line sheet pan with parchment paper or lightly greased foil.
  2. Toss the vegetables together in a mixing bowl and set aside.
  3. In a measuring cup or small bowl, measure out the oil, spices, and tomato sauce. Whisk with fork and pour over the vegetables, tossing lightly to coat.
  4. Pour the seasoned vegetables onto the sheetplan and bake in the oven for 30-40 minutes, or until potatoes are fork tender. I usually give them a stir after 15 mins to encourage even browning, but they’ll be fine if you let them be.  Taste and adjust salt to taste.
  5. To serve you can top the cauliflower with greek yogurt (add some garlic, cucumber, and mint to it if you’re feeling ambitious),  spoon the veggies over basmati rice, or pair them with naan breads. The cauliflower also makes a great side dish with roasted chicken.