Summary:
This vegetarian Indian curry combines oven-roasted cauliflower florets with a spiced tikka masala sauce.

Cauliflower Curry
Prep: 20 mins
Cook: 30 mins
Marinate: 8 hrs
Yield: 3 servings
Calories: 400
Net Carbs: 13.5g
INGREDIENTS
Cauliflower Marinade:
- 1 pound cauliflower florets (about 1 head)
- 7-ounce container plain greek yogurt (Note 1)
- 1 tablespoon
garam masala (Note 2) - 1 tablespoon lemon juice
- 1 teaspoon ground black pepper
- 1/4 teaspoon
ground ginger
INSTRUCTIONS
- Marinate Cauliflower: Stir together yogurt, garam masala, lemon juice, pepper, and ginger in large bowl until well-mixed. If any cauliflower florets are larger than 2 inches, cut into smaller florets. Toss florets in bowl with marinade until well-coated. Cover and refrigerate overnight (Note 6).
- Roast Cauliflower: Preheat oven to 400 F. Spread out marinated cauliflower florets in single layer on baking sheet lined with foil or
parchment paper . Reserve any leftover marinade in bowl. Bake until cauliflower is tender and marinade looks dry, about 20 minutes (Note 7). While waiting for cauliflower to bake, proceed to next step to prepare sauce. - Make Sauce: Stir together all sauce ingredients and any leftover marinade in large pot. Bring to simmer. Stirring frequently, simmer until sauce thickens and reduces by one-fourth, about 10 minutes. If cauliflower is still baking, keep sauce warm over low heat.
- Serve: Add roasted cauliflower florets to sauce in pot, stirring for a minute until cauliflower is coated with sauce. Serve hot (Note 8).
NUTRITION
Makes 3 Servings |
Amount Per Serving: |
Calories 400 (69% from fat) | |
Total Fat 31g | 47% |
Saturated Fat 19g | 96% |
Cholesterol 96mg | 32% |
Sodium 490mg | 20% |
Net Carb 13.5g | |
Total Carb 21.5g | 7% |
Dietary Fiber 8g | 32% |
Sugars 10.5g | |
Protein 13g |
PHOTOS






This was our Christmas meal and it did not disappoint! We LOVED it and I plan on making this dish over and over; thank you
This was excellent! We strive to be weekday vegetarians, and this recipe is definitely going into our rotation. Really, really tasty. Thanks!
My husband and I loved this! We’ll definitely be making this again. One of the easiest meals I’ve made in awhile too. Thanks!
Can I use plain yoghurt instate of greek yoghurt?
I see that you say that the marinated cauliflower must be kept overnight but what if I want to make it for supper and I marinate the cauliflower in the morning, how long must I let the cauliflower marinate? or is it best to marinate the night before?
I recommend marinating the night before, for maximum flavor. If that doesn’t work for you, you can marinate in the morning. I don’t think it’ll be a huge difference in the end.
Don’t use plain yogurt because it’s usually too thin and runny. You want a thick yogurt, which is why I recommend Greek.
This is by far one of the best recipes I’ve made! I now make it all the time. It’s so wonderfully easy. I don’t always have time to marinate the cauliflower, so I just roast it without the marinade. I also add a teaspoon of sugar at the end which works well.
Sounds lovely,I’m in uk,what is tinned tomato sauce? Thanks
“Tinned tomato sauce” is pureed tomatoes sold in cans, sometimes with added salt.
Thank you, just marinated the cauliflower 😁
This sounds wonderful, and I can’t wait to make it, but I am wondering where the sugar grams are coming from. The recipe says that there are 10.5 grams of sugar, but I do not see where this would be in any of the ingredients. Thanks for any info, and thanks for sharing this recipe. 🙂
Hi Stephanie! There are no added sugars in this recipe (as you can see in the ingredients list), but almost all foods have intrinsic natural sugars. This includes tomato sauce, heavy whipping cream, etc. That’s where the 10.5 grams of total sugars per serving comes from. Hope that clears it up.
Can I substitute almond milk for the cream? I have a medical condition which will not allow high fat dairy products.., Thanks!
That could work, but might taste a bit thin. You can try low-fat coconut cream, coconut milk, or any suitable half-and-half substitutes that are available at your grocery store.
I made this with canned coconut cream. For the marinade portion I used the separated cream from two cans of chilled coconut milk, reserved the water on the side, adding a little at a time as I mixed to the consistency I wanted for the amount of cauliflower I had. I used the separated cream from one can of coconut milk for the sauce.
I eat paleo and found this recipe so versatile. It’s easy to make substitutions for restrictive diets.
That’s very helpful. Thank you for sharing your paleo substitutions!
So two cans in total of the coconut cream; one for sauce and one for marinade?
YUMMMMMMMMMY! Served this as a side dish with my Roasted Chicken. Loved it!
Tried this recipe today and I must say it’s amazing!
My boyfriend said he could eat cauliflower everyday if it’s like this. 🙂