Roasted Cauliflower Curry with Sweet Potatoes
This post may contain affiliate links. Please read my disclosure.This Roasted Cauliflower Curry with Sweet Potatoes is perfectly seasoned with Indian spices. It makes for a wonderful main dish served over rice, or as a side dish paired with a hearty stew or salad. It’s healthy, vegan and gluten-free too!

I absolutely love roasted cauliflower. I enjoy it most often straight from the oven with a little salt and pepper.
But I decided to give my typical roasted cauliflower some added flavor by turning it into a curry with sweet potatoes.
This recipe is a satisfying, tasty, and hearty dish full of vitamins, nutrients, and fiber. It tastes like you’ve been cooking it all day and yet it takes less than 40 minutes from start to finish, and that includes roasting the cauliflower!
This dish was big hit with my family. My husband loved it with brown rice and whole wheat naan, and the kids enjoyed the bite sized pieces of cauliflower and sweet potato.

Tools and Equipment You’ll Need for This Recipe

How to Make Roasted Cauliflower Curry – Step by Step
Step 1: Preheat oven to 420 F. Chop cauliflower into bite size pieces. Toss in 1 tbsp of olive oil. Place on sheet pan, and roast for 15 minutes.
Step 2: While cauliflower is roasting add 1 tbsp of olive oil to a large nonstick skillet and heat over medium-high heat. Add the onion and ginger and cook for 4 minutes.

Step 3: Stir in the coriander seeds, cumin seeds, turmeric, and salt and toast for 15 seconds.

Step 4: Add the tomatoes and sweet potatoes, and cook until they are tender, about 12 to 15 minutes.

Step 5: Remove cauliflower from oven and add to the pot stirring well to combine.

What makes this Roasted Cauliflower Curry healthy?
- Rich in Vitamins and Nutrients: Sweet potatoes and cauliflower are loaded with vitamins and minerals. Sweet potatoes are high in iron, calcium, selenium, and they’re a good source of B vitamins and vitamin C. Cauliflower is a good source of antioxidants. It’s also a good source of vitamin C, vitamin K, calcium, potassium, and magnesium.
- Low Calorie: One large serving of this delicious dish is only about 170 calories. Full of heart healthy vegetables it’s a satisfying dish that you can enjoy guilt-free!
- High in Fiber: Sweet potatoes are naturally high in fiber. You’ll get 7 grams of fiber in one serving of this dish. That’s more than 1/5 of your recommended daily fiber! Most Americans are not getting their recommended fiber, however, simply adding more veggies into your diet will help you easily reach your 25 grams of recommended fiber.
Will kids enjoy this Roasted Cauliflower Curry?
This roasted cauliflower curry is a nutritious kid friendly meal. The spices and seasoning are flavorful without being spicy. Sweet potatoes are a kid friendly veggie, and the cauliflower is soft and caramelizes when roasted making it slightly sweet.

How do you know when cauliflower is cooked?
When roasted cauliflower is cooked it should have a nice caramelization. It should be easily pierced by a fork, but you don’t want it to be too soft. It can also be a bit too firm if not cooked properly. You want it to turn out al dente for the perfect consistency.
What makes curry yellow?
Yellow curry gets its color from turmeric. This curry has turmeric like other yellow curries. Turmeric is an excellent spice to use in cooking because not only does it create a beautiful depth of flavor in curries, but it also has numerous health benefits from anti-inflammatory properties to improved memory function.

What do you serve with Roasted Cauliflower Curry?
You can serve this dish as a main when paired with brown rice. Or it can be served as a side dish. This dish pairs well with the following…
- Naan (Plain, Garlic, or Whole Wheat are all great options)
- Brown or Basmati Rice
- Quinoa
- Green Salad
- A Hearty Soup or Stew
Top Tips for Making Roasted Cauliflower Curry
- Roast the Cauliflower first. By the time the cauliflower is done roasting it will be time to add it to the pot.
- Reduce the amount of oil to reduce the total calories. Instead of using 2 tablespoons of oil use 2 teaspoons (1 tsp for the cauliflower and 1 tsp for sauteeing the veggies in the pan).
- Cut the cauliflower into small bite sized pieces. This will speed up the roasting time, and make this super easy for little people to enjoy too!
- If you really love the flavor of coriander you can increase the amount of coriander seeds.
- This recipe doesn’t need much added salt. Taste before adding any additional salt.
- For some extra protein, add one 15oz can of chickpeas (rinsed & drained) to the dish (note: if you do this, you will have to increase the spices to taste to add flavor to the chickpeas)

Check-Out these other Curry Recipes!
- Spicy Cauliflower Soup with Curry
- Chickpea and Potato Curry
- Curry Pizza with Chickpeas
- Thai Coconut Chickpea Curry
- Broccoli Curry by Vegan Bell
If you have tried this Roasted Cauliflower Curry, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!
Roasted Cauliflower Curry
Ingredients
- 2 tbsp olive oil divided
- 1 medium onion chopped
- 1 tbsp fresh ginger grated
- 1.5 tsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp turmeric
- 1 tsp salt
- 1 medium tomato chopped
- 1 medium sweet potato peeled and cut into 1 inch chunks
- 1 large head of cauliflower cut into bite size florets
Instructions
- Preheat oven to 420 F. Chop cauliflower into bite size pieces. Toss in 1 tbsp of olive oil. Place on sheet pan, and roast for 15 minutes.
- While cauliflower is roasting add 1 tbsp of olive oil to a large nonstick skillet and heat over medium-high heat. Add the onion and ginger and cook for 4 minutes.
- Stir in the coriander seeds, cumin seeds, turmeric, and salt and toast for 15 seconds. Then add the tomatoes and sweet potatoes, and cook until they are tender, about 12 to 15 minutes.
- Remove cauliflower from oven and add to the pot stirring well to combine.
Notes
- Roast the Cauliflower first. By the time the cauliflower is done roasting it will be time to add it to the pot.
- Reduce the amount of oil to reduce the total calories. Instead of using 2 tablespoons of oil use 2 teaspoons (1 tsp for the cauliflower and 1 tsp for sauteeing the veggies in the pan).
- Cut the cauliflower into small bite sized pieces. This will speed up the roasting time, and make this super easy for little people to enjoy too!
- If you really love the flavor of coriander you can increase the amount of coriander seeds.
- This recipe doesn’t need much added salt. Taste before adding any additional salt.
- For some extra protein, add one 15oz can of chickpeas (rinsed & drained) to the dish (note: if you do this, you will have to increase the spices to taste to add flavor to the chickpeas)
New side dish to try with the family! Yay! Always up to try new things!
Can’t wait to hear how it turns out for you Vicky!
I agree this would be great with brown rice! Such a great flavorful dish!
Totally!! It pairs really well with just about any grain!
One of the great ways to enjoy cauliflower – an absolutely must for everyone being careful about their nutrition.
Definitely!! This recipe is super easy and healthy too!
This was such a delicious dish! The sweet potatoes were such a nice addition!
So happy to hear that you liked this dish Jamie!
Incredible! This will be such a hit at home, especially with rice! Thanks for sharing!
Hooray! So happy to hear that — I’m sure you’ll love this recipe! 🙂
This looks fabulous! How long did this whole meal take you to prepare?
Thank you! 🙂 It honestly didn’t take that long – the prep/active time was about 30-45 min – but then both dishes need to sit and cook for a while, so I’d say the total time was about 1 hour 15 min.
I just made Kichari, which sounds like what you made, and added sweet potatoes. Sounds similar to this dish. So comforting and healthy.
Oh yeah! I love Kichari – the Lentil Stew recipe is definitely similar to it – but I chose to make it more like a daal vs. a rice dish. But you can totally turn it into a rice dish. I like the idea of adding sweet potatoes to Kichari though! I’ll have to try that next time 🙂
Thanks for great dishs!! YUMMY
oh deliciousness!!!
it was great meeting you (and ogling your outfit) this weekend!
Haha! It was so great meeting you too! I’m excited to read your blog and try some of your recipes!
I want to come over for dinner, too! It was awesome meeting you at FoodBuzz this weekend. Hope you are doing well and that you had an excellent weekend.
It was so great meeting you too! And you are MORE than welcome to come over for dinner anytime you’re in the bay 🙂 Btw – I still think the name of your blog is the cutest thing ever 🙂 Looking forward to reading your posts!
That looks hella good! I want to try that some time!
lovely dishes
Fantastic and healthy. Love those flavors, and I absolutely love cauliflower.
wow, looks awesome! Loved the flavors you have used! when can I come over dinner? 😛
haha! thanks 🙂 are you going to the FoodBuzz conference? Would be great to meet in person!