31 Reviews

Absolutely scrumptious recipe- this is now in my perma recipe rotation. I like to roast it a bit longer, till the edges are really caramelized and crispy. Also tried once with some broccoli florets thrown in and it worked well, though the cauliflower definitely the best of the two when done this way.

Thank you for a deeeeeeeeeelish recipe! This would turn even the staunchest cauliflower-hater into a raving cauli-lover. (I can also see it being a huge hit at potlucks and parties, and a very affordable dish to contribute!)

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HarperCait March 04, 2012

I made this for dinner tonight and my husband couldn't stop raving about it. He asked to make it a favorite. I need to double the recipe next time!

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cookinw/kindle January 27, 2013

Simply outstanding. I had a “special� green cauliflower from the local farmers' market--it yielded 3 cups of florets. The conversion still had me using ¼ C of olive oil—which was too much for three cups of cauliflower. I think two tablespoons would have done fine. The sugar was a surprise of which I was skeptical—but it was wonderful. Oh, and I had a lime cut so I went ahead and used that rather than cutting a new lemon. I REALLY LIKE THIS!

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BarbryT November 03, 2009

Really good cauliflower, loved the bit of heat. I used one large head of cauliflower and omitted the slivered almonds. Next time I think I would use one teaspoon of sugar as it was a bit to sweet for me. Simple to make and wonderful flavor. Served with Paula's Wonderful Slow Cooker Lentils. Made and reviewed for ZWT 4.

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lauralie41 June 24, 2008

This was easy and excellent. I used red curry paste instead of curry powder simply because it's a family preference. Also left off the sugar. Will totally be making this again and soon.

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Beautiful BC June 13, 2007

Simple and tasty. It has a nice, strong curry taste which is good for the palette, but can be difficult to pair with a main dish.

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tarab5 January 28, 2016

So good! I used coconut oil instead of olive oil (I warmed it to a liquid consistency) and the taste is addictive. I made three batches and we only ate one batch for dinner. The leftovers are almost all gone! I backed off a little on the sugar and added a little more salt and cooked it longer to brown it. Great recipe. Thanks!

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danielle.arsenault August 10, 2015

Fantastic recipe! All spices can be adjusted to individual requirements. But must have almonds. I will repeat this surely.

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Mallika C. June 20, 2015

Great recipe - fast and delicious! Roasted at 425 open topped - caramelized edges and crunchy centers. Served with Roasted steelhead filets and steamed rice with spinach and nigella seeds. Fabulous supper that was done in 35 minutes! K-E-E-P-E-R!

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Buster's friend December 11, 2013

Super simple and yummy! I roasted mine longer because I like the super deep brown color. I have already eaten half of the recipe by myself....

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LillyZackMom October 06, 2013
Curry Roasted Cauliflower