Roasted Cauliflower With Curry Cashew Sauce
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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124 Calories
9 g Carbs
4 g Protein
8 g Fat
Total Time
4 servings

Adorned with a curry-infused creamy sauce, this recipe will help you actually crave vegetables. The same sauce can also work on chicken or fish.


  • 1 whole head cauliflower, chopped
  • 1 tbsp canola oil
  • ¼ tsp table salt
  • 2 tbsp cashew butter
  • 2 tbsp canned evaporated milk
  • 1 tbsp lime juice
  • 1 tsp curry powder
  • ⅛ tsp cayenne pepper

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  1. Preheat oven to 400 degrees F.
  2. Toss cauliflower florets with oil and salt, and spread out on a rimmed baking sheet.
  3. Roast for 40 minutes, stirring once or twice, or until florets are tender and darkened.
  4. Whisk together cashew butter, evaporated milk, lime juice, curry powder, and cayenne powder. Stir in additional evaporated milk if needed to reach a pourable creamy consistency.
  5. Place roasted cauliflower in a serving bowl and top with curry cashew sauce.

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