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white bowl of curry-roasted cauliflower with mint, cashews, raisins, and yogurt sauce

Curry-Roasted Cauliflower With Minty Yogurt Sauce

This Curry-Roasted Cauliflower is paired with raisins, chopped cashews, and a minty yogurt sauce. The cooling sauce is the perfect contrast to the curry spices and sweetness from the raisins. A fun and delicious way to enjoy a cauliflower side dish!
Course Side Dish
Cuisine Indian
Keyword cauliflower, curry, mint, yogurt
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people


Minty Yogurt Sauce:

  • 3/4 cup plain Greek yogurt
  • 1 cup fresh mint (+more for serving)
  • 3 Tbsp lemon juice
  • 1 tsp garlic powder (or about 3 cloves fresh garlic)
  • Salt + pepper, to taste


  • Preheat oven to 425F.
  • Remove stems and leaves from cauliflower, and roughly chop into 1-inch florets. Place florets in a large bowl and toss with olive oil, curry powder, garlic powder, and salt until evenly coated.
  • Spread coated cauliflower florets in a single layer on a large baking sheet. Place in the oven for approximately 25 minutes, or until browned and tender.
  • While cauliflower roasts, prepare the yogurt sauce by blending greek yogurt, mint, lemon juice, garlic powder, salt, and pepper in a food processor. Set aside once well-combined.
  • Remove cauliflower from oven once done, and allow to cool for about 5 minutes. Serve immediately and sprinkle with chopped cashews, raisins, and fresh mint. Add salt + pepper as needed.
  • Drizzle minty yogurt sauce over cauliflower, OR serve it as a "dipping" sauce on the side. Enjoy immediately!


*If planning on having leftovers, I would advise keeping the yogurt sauce separate from the cauliflower (i.e. serving it as a side dipping sauce, or only using what you need). This way, you can reheat the cauliflower separately!
*Leftovers will keep for 3-4 days in the fridge. Store in an airtight container.