Photo of Roasted madras curry cauliflower with raita by WW

Roasted madras curry cauliflower with raita

Points® value
Total Time
45 min
20 min
25 min
Roasting cauliflower and onions mellows their bite. A curried yogurt sauce is a terrific complement to the sweet vegetables.


Olive oil cooking spray

2 spray(s)

Uncooked cauliflower

1 head(s), medium, cut into thin wedges

Olive oil

1½ tbsp(s)

Curry powder

1 tbsp(s), Madras variety

Cumin seeds

1 tsp(s)

Kosher salt

1 tsp(s), divided (or to taste)

Plain fat free Greek yogurt

1 cup(s)


1 cup(s), shredded, water-squeezed out

Fresh mint leaves

3 tbsp(s), sliced


  1. Preheat oven to 450°F. Line a large rimmed baking sheet with nonstick foil, or regular foil coated with cooking spray, or just coat pan with cooking spray.
  2. Toss cauliflower and onion with oil on prepared pan; sprinkle with curry powder, 1/2 tsp cumin seeds and 1/2 tsp salt. Toss vegetables; spread into an even layer.
  3. Roast vegetables, 15 minutes; remove from oven and toss. Roast until vegetables are golden in spots and tender, 10-15 minutes more.
  4. Meanwhile, to make raita, combine yogurt, cucumber, mint, remaining ½ tsp cumin seeds and remaining ½ tsp salt in a medium bowl.
  5. Serve roasted vegetables topped with raita or serve on the side as a dip.
  6. Serving size: about 1 c vegetables and 3 Tbsp sauce


To add a bit of heat, add some cayenne pepper to the vegetable mixture before roasting, or serve with sriracha to drizzle at the table. Make this a main dish by serving with basmati rice or by adding chickpeas to the baking sheet during the last 10 minutes of roasting time (will change the recipe’s Points).