Culinary Institute of America Recipe
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Roasted Curried Whole Cauliflower

Spice up your holiday table with The Culinary Institute of America’s Roasted Curried Whole Cauliflower.
CIA's Roasted Curried Whole Cauliflower recipe



Makes 8 servings

  • 1 head cauliflower (about 3 pounds)
  • 3½ tablespoons olive oil
  • 2 tablespoons curry powder
  • ½ teaspoon salt


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Wash the cauliflower and trim the greens from the stem side. Use a knife to cut around the base of the cauliflower, removing the center core but leaving the florets intact. Place on the prepared pan.
  3. In a small bowl, whisk together the oil, curry powder, and salt until blended.
  4. Brush the mixture onto the cauliflower so that it is evenly distributed and generously coated. Reserve any leftover oil to use as a garnish when serving.
  5. Roast the cauliflower for about 1 hour, until it is golden brown and fork-tender. If additional cooking time is required, but the color is perfect, tent the cauliflower with tinfoil and roast until cooked through.
  6. Cut into wedges to serve.
 Per serving: 76 CALORIES, 1.5 g PROTEIN, 4.5 g CARBOHYDRATES, 2 g FIBER, 6 g TOTAL FAT (1 g saturated fat), 93 mg SODIUM, 0 mg CHOLESTEROL

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