This Roasted Broccoli and Cauliflower is flavored with garlic and curry powder and cooked at low heat for a tasty combination. And the long cooking time for this dish really infuses the broccoli and cauliflower with curry flavor!
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It’s not hard to notice that I’m a huge fan of roasted vegetables, is it? And this site has plenty of recipes for Roasted Broccoli and Roasted Cauliflower. But I’ve never combined those two vegetables in a roasted vegetable dish.
And usually crunchy vegetables are roasted at high heat for a short time, so this recipe for Roasted Broccoli and Cauliflower takes a completely different approach. First bite-sized pieces of broccoli, cauliflower, and red onion slices (optional) are tossed with olive oil, curry powder, minced garlic, and some salt.
Then the vegetables are roasted at low heat for an hour or more, a cooking technique that infuses the vegetables with the curry flavor but still keeps them fairly crisp when they’re done.
This roasted broccoli and cauliflower was loaded with curry flavor and I loved the delightful addition of a squeeze of lime at the table! If you like these two veggies and curry flavors, I’d say this is a must-try side dish!
What ingredients do you need?
- broccoli
- cauliflower
- red onion (optional)
- Olive Oil (affiliate link)
- Minced Garlic (affiliate link)
- curry powder (affiliate link)
- salt to taste
- cut limes to squeeze on at the table (optional)
What bumps up the flavor of this Roasted Broccoli and Cauliflower?
Two techniques bump up the flavor for this roasted vegetable dish. First the cut florets of broccoli and cauliflower (and red onion if you use it) are tossed to coat with olive oil, minced garlic, and curry powder. Then the vegetables are s-l-o-w-l-y roasted at low heat so the vegetables get infused with those flavors as they cook. And squeezing fresh lime over the cooked veggies when they’re served adds another delightful flavor boost!
What kind of curry powder did I use?
If you buy packaged curry powder it comes in sweet and hot varieties. I used Sweet Curry Powder for this recipe, but any curry powder blend you enjoy will be good.
Could you roast the broccoli and cauliflower at a higher temperature?
If cooking a vegetable side dish for more than an hour isn’t going to work for you, you can bump up the temperature for this recipe. But if you can make it work, I really recommend the slow-roasting technique given here that infuses so much flavor into the roasted vegetables.
More ideas for roasting broccoli or cauliflower:
How to Make Roasted Broccoli and Cauliflower:
(Scroll down for complete recipe including nutritional information.)
- Cut up broccoli, cauliflower, and red onion (if using) and toss with olive oil, minced garlic, curry powder, and a little salt.
- Spread vegetables out on a roasting pan and cook at 325F/170C, stirring about every 20-25 minutes.
- My veggies were a bit crowded; next time I would use two roasting pans and I recommend that if you have two.
- I cooked the veggie in these photos for about 70 minutes; start checking after an hour to see when they are done to your liking.
- Serve hot, and I do HIGHLY RECOMMEND serving with piece of lime to squeeze on at the table.
More Roasted Veggies to Enjoy:
Ingredients
- 1 lb. broccoli, trimmed and cut into bite-sized flowerets
- 1 lb. cauliflower, trimmed and cut into bite-sized flowerets
- 1 small red onion, peeled, cut in half lengthwise, then cut into slivers (optional)
- 3 T olive oil
- 1 T minced garlic (we used minced garlic from a jar)
- 1 T curry powder of your choice
- salt to taste
- 2 cut limes to pass at the table (optional)
Instructions
- Preheat the oven to 325F/170C.
- Spray a large baking sheet with non-stick spray.
- Trim broccoli and cauliflower, cutting into bite-sized flowerets and reserving the stems for another use if desired.
- Peel the onion and cut into slivers.
- Put the vegetables into a large plastic bowl and drizzle with the olive oil.
- Then sprinkle over the minced garlic, curry powder, and salt, and toss vegetables until they’re all coated with oil and seasonings.
- Spread out on baking sheet. (Mine was a bit crowded; use two baking sheets if needed.)
- Roast vegetables for an hour, or slightly longer, turning them every 20-25 minutes.
- I would start checking after about an hour and remove from the oven when they’ve reached your preferred level of doneness. We cooked them an hour and ten minutes, for broccoli and cauliflower that still had a tiny bit of bite left.
- Serve hot, with piece of lime to squeeze on at the table if desired.
Notes
Recipe adapted slightly from Fine Cooking Roasting; I couldn’t find the recipe or publication online.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 120Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 43mgCarbohydrates: 9gFiber: 4.4gSugar: 3.1gProtein: 3.3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Roasted Broccoli and Cauliflower that’s flavored with garlic and curry is low-carb, Keto, and gluten-free and is also suitable for any phase of the original South Beach Diet. It’s also dairy-free, vegan, Paleo, and Whole 30 so you can serve it to anyone as long as they like these flavors!
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