Skip to Content

Roasted Cauliflower Curry

This Roasted Cauliflower Curry with creamy tomato cashew sauce is easy to make and so delicious! Serve it with basmati rice and homemade naan!

Roasted Cauliflower Curry

If you’re looking for a new curry to add to your curry-repertoire and you like cauliflower, then you should definitely make this curry ASAP. It’s perfect for cold days and it feels like a hug for your belly!

It’s kind of funny how the appreciation for certain ingredients – or in my case vegetables – change over the years. I’ve never cared much for cauliflower, but since I’ve been using it more (e.g. cauliflower wings, cauliflower rice), I’m actually excited to try out different cauliflower recipes. And it makes a really good main component in this curry.

The roasted cauliflower gets its nice yellow color and delicious flavor from the curry powder and is then combined with a creamy tomato and cashew sauce.

What I love about this curry:

  • It’s super easy and quick to make. While the cauliflower roasts in the oven, you can prepare the cashew tomato sauce and sides. I highly recommend serving the curry with basmati rice and homemade, fresh naan.
  • It’s versatile. You can use different veggies instead of cauliflower, broccoli would be an obvious choice. You can also add in more vegetables if you want to add a wider variety of veggies in the dish – carrots or sweet potatoes would be a good choice here.
Roasted Cauliflower Curry

How to make this Roasted Cauliflower Curry

The Ingredients

You will need:

  • For the roasted cauliflower:
    • cauliflower
    • mild curry powder
  • For the cashew sauce*:
    • soaked roasted cashews – you can also use unroasted cashews and roast them in the oven or in a pan. If you use salted roasted cashews, skip the rest of the salt in the cashew cream recipe.
    • water
  • onion
  • ginger – preferably fresh
  • canned, diced tomatoes
  • salt
  • oil – I used canola oil but you can use whatever you like best.

*If you don’t want to make the cashew sauce, you can also use unsweetened soy cream or coconut milk instead.

The basic steps

You can find the whole written recipe in the box at the end of the post. But I want to give you an overview of the preparation process first.

onions in pan
Step 3: Cook the onion and ginger until soft.
onions, tomato sauce and cashew sauce in pan
Step 4: Add the diced tomatoes and cashew sauce.
creamy tomato cashew curry
Step 5: Stir and heat until warm.
Roasted Cauliflower Curry
Step 6: Add the roasted cauliflower to the curry, give it a quick stir and serve with basmati rice and homemade naan! Bonus points if you top it with fresh cilantro or parsley.

More vegan curry recipes you will enjoy:

Love it? Rate it!

I hope you will enjoy this Roasted Cauliflower Curry as much as I did! Let me know if you give it a try!

And don’t forget to rate the recipe if you like it, this helps other users figure out if it is worth a try! 

If you don’t want to miss out on any new recipes, subscribe to my newsletter, follow me on Instagram and Facebook!

Cheers, Bianca

Roasted Cauliflower Curry

Roasted Cauliflower Curry

Bianca Haun | Elephantastic Vegan
This Roasted Cauliflower Curry with creamy tomato cashew sauce is easy to make and so delicious! Serve it with basmati rice and homemade naan!
5 from 2 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegan
Servings 2 people
Calories 262 kcal


Roasted Cauliflower

  • 2 cups cauliflower florets
  • 2 teaspoons plant-based oil (canola, olive, etc.)
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt

Cashew Sauce

  • 1/2 cup cashews roasted, unsalted
  • 1/2 cup water + more water for soaking the cashews
  • 1/4 teaspoon salt

Rest of the ingredients

  • 1 yellow onion diced
  • 1 teaspoon ginger minced
  • 1 cup diced, canned tomatoes
  • salt to taste


  • Cover the cashews with water and let them soak for a few (2-3) hours (or overnight in the fridge). Then rinse and drain.
  • Toss the cauliflower florets in oil, mild curry powder, and salt. Add them to a baking tray lined with parchment paper. Bake them for 15-20 minutes at 400°F/200°C until soft and slightly brown on the edges.
  • Add the cashews, clean water, and salt into a blender. Blend until completely smooth.
  • In a small pot over medium to high heat, cook the diced onion and minced ginger until soft.
  • Reduce the heat, then add the diced tomatoes and cashew sauce. Stir and add more salt to taste. If it's too thick, you can also thin it out with water and let it cook until warm.
  • Add the roasted cauliflower into the curry, give it a quick stir and serve with basmati rice and naan!


Calories: 262kcalCarbohydrates: 20gProtein: 8gFat: 19gSaturated Fat: 6gSodium: 619mgPotassium: 592mgFiber: 4gSugar: 6gVitamin C: 52mgCalcium: 47mgIron: 3mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
Affiliate Disclosure: This post may contain affiliate links, which means I may earn referral fees if you make a purchase through my link. While clicking these links won't cost you any extra money, they will help me keep this site up and running!
Recipe Rating

David Dreebin

Monday 25th of January 2021

Hi, Bianca! am unable to give a rating until I have made the curry but I'm sure it'll be a high one. By yellow onion to you mean a light brown or beige one. Most of the onions I but are red onions but would they not be suitable for the cauliflower curry?

Think I have all the ingredients except for the cashew nuts and the cauliflower. As I live by myself, can I make the serving for two and then eat half of it the following day after it's been cooled and put in the fridge? I don't think I have a blender but I'm sure I have something to crush the cashew nuts with.

Many thanks! David