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Crunchy Spicy Curried Cauliflower

This lightly Spicy, Caramel-y and Crunchy roasted veggie is a hit at events, with our guests and as an every day veggie at home. I can could eat the whole pan myself.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 people


  • 1/4 cup good quality oil See Notes
  • 2 teaspoons yellow curry
  • 2 teaspoons raw local honey
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Celtic or Himalayan pink salt
  • Dash red pepper flakes
  • 4 cups Cauliflower cut into “flowerettes”
  • 2 Tablespoons slivered almonds save for last 10 minutes


  • Mix oil and spices together. (If you use coconut oil you will need to melt first).
  • Toss cauliflower in spices and oil.
  • Place cauliflower on a baking sheet lined with parchment paper.
  • Cover with foil and bake at 400 degrees for 20 minutes.
  • Remove foil, add slivered almonds and stir gently, spread cauliflower over baking sheet.
  • Bake UNCOVERED for another 10-15 minutes until almonds are lightly toasted and cauliflower is lightly browned.


Which Oil should I use?

  • High quality extra virgin cold pressed olive oil will have health benefits and give it more of a savory flavor.  How to choose an olive oil.  Health benefits of Olive Oil.  I purchase a high polyphenol count olive oil from Herban Market in Franklin, TN.  Herban Market oils have polyphenol counts from 300+ into the 600+, they are fresh and their sources are identified.  As a comparison, the Kirkland Olive oil (you know the giant bottle you buy at the big box store)  was tested with a polyphenol count of only 40...and it was the highest of all the grocery store brands.
  • Extra Virgin Unrefined Coconut Oil will give it a coconut-y slightly sweet flavor and also have health benefits.  How to choose Coconut Oil.
  • Cold Pressed Grape Seed oil will not add any flavor.