Pumpkin Curried Cauliflower


I’m not quite sure where the inspiration for this recipe came from, but all of a sudden it happened! Super simple to make and packed with flavor, this is a vegetable side dish that would make a great addition to my recipes for Lamb Meatballs, Simple Bolognese or even the Carrot Ginger Soup! Hope you enjoy this! 

Pumpkin Curried Cauliflower
Prep time
Cook time
Total time
An easy, healthy vegetable side dish that puts a fun twist on cauliflower.
Recipe type: Side Dish
Serves: 2-3
  • 1 head cauliflower, cut into small florets
  • ¼ cup pumpkin puree
  • 2 tsp. red curry paste
  • 2 Tbl coconut oil or ghee
  • 1 tsp lemon juice
  • ½ tsp ground cumin
  • 1 tsp salt
  • 1 Tbl fresh parsley, chopped
  1. Preheat oven to 375
  2. Use a whisk to mix the pumpkin, curry paste, oil or ghee, lemon juice, cumin and salt in a medium mixing bowl.
  3. Add cauliflower and toss to evenly coat.
  4. Spread cauliflower out in a single layer on a baking pan.
  5. Roast for 10 minutes, stir cauliflower around, then roast for another 10-15 minutes until golden and starting to get crispy.
  6. If your oven happens to be one that doesn't crisp veggies well, after roasting for 20 minutes you can broil the veggies for 1-2 minutes, but keep a close eye on them so they don't burn.
  7. Toss with parsley to serve.


Pumpkin Curried Cauliflower was last modified: January 1st, 2016 by grace

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