Curried Cauliflower and Potato Sheet Pan Roast

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Roasted cauliflower and potatoes tossed with a fragrant curry spice blend, offering a warm and slightly crispy vegetarian side or main. This Indian-inspired vegetarian recipe, ready in about 45 minutes, pairs cauliflower florets, potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 g cauliflower florets
• 2 medium, peeled and cut into 1-inch chunks potatoes
• 3 tbsp olive oil
• 2 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh cilantro
• for serving lemon wedges

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). In a large mixing bowl, combine 500 g cauliflower florets and 2 medium peeled, 1-inch chunk potatoes.
2. Step 2: Add 3 tbsp olive oil, 2 tsp curry powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss thoroughly until all vegetables are evenly coated with the spice mixture.
3. Step 3: Spread the vegetables in a single layer on a rimmed sheet pan. Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the edges are browned and vegetables are tender.
4. Step 4: Remove from oven and sprinkle with 2 tbsp chopped fresh cilantro. Serve warm with lemon wedges for a bright finish.