Roasted Curried Cauliflower, Carrots and Onions

by Diane, M.P.H, M.S.

This recipe is simple, has a delightful flavor and golden color due to wonderful Indian spices, and can be prepared with many combinations of vegetables.


  • 1/4 cup extra virgin olive oil
  • 1 teaspoon ground coriander
  • 2 teaspoons fennel seeds
  • 1/4 teaspoon ground cumin (or 1 teaspoon cumin seeds)
  • 1/2-3/4 teaspoon curry powder
  • Freshly ground pepper to taste
  • Salt (optional)*
  • 1 large head cauliflower, cut into medium florets
  • 3 carrots, peeled and cut into circles or 1-inch chunks
  • 2-3 onions, each sliced into 8 wedges
  • 2-3 tablespoons chopped flat-leaf parsley (optional)


  1. Preheat oven to 450 degrees.
  2. Arrange cauliflower, carrots, and onions in a 13 x 9 inch glass or ceramic baking dish or in a single layer on a baking sheet..
  3. In a small bowl, blend spices with olive oil thoroughly. Drizzle this mixture over vegetables in baking dish.
  4. Stir vegetables to coat them evenly with oil and spices.
  5. Roast vegetables on center rack of oven. After 12 minutes, turn over vegetables for even browning.
  6. Bake until browned and tender when pierced with a knife. When the tip goes in easily, remove vegetables from oven.
  7. Sprinkle with, or stir in, chopped parsley and serve.

*I always add more of the spices, instead of salt.

 Variation: Another Indian spice blend for vegetables is as follows:

  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon coarse salt

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