Red Curry Roasted Cauliflower

Total time:
1+ hour

Roasted veggies are having a moment, and this Thai-inspired roasted red curry cauliflower takes the trend to the next level! I love this dish because it cuts down on the calories and fat found in most popular appetizers without sacrificing any of the flavor. Add fresh herbs on top for bright flavors that will counter the spiciness of the curry marinade. For a vegan-friendly version, read the ingredients label on your red curry paste and make sure it doesn’t contain shrimp paste.


head of cauliflower (break into florets)
garlic cloves, smashed
Tbsp red curry paste
cup coconut milk
Fried shallots
Avocado oil


Step 1

Place cauliflower, smashed garlic cloves in a plastic storage bag

Step 2

Drizzle avocado oil on cauliflower

Step 3

Add a few sprinkles of salt

Step 4

In a separate measuring cup, mix together red curry paste and coconut milk until evenly combined

Step 5

Pour mixture into the plastic bag, pinch out excess air and seal

Step 6

Toss until the cauliflower is completely coated

Step 7

Allow to marinate for minimum of 30 mins (overnight for maximum flavor!)

Step 8

Bake at 350 degrees for 15 mins

Step 9

Turn oven up to high broil temperature (500-550 degrees) for the last few mins to achieve a nice char

Step 10

Mix fresh cilantro, scallions and mint together to create an herb mixture

Step 11

Sprinkle herbs and fried shallots on top of cauliflower and serve