Photo of Roasted madras curry cauliflower with raita by WW

Roasted madras curry cauliflower with raita

SmartPoints® value per serving
Total Time
45 min
20 min
25 min
Roasting the cauliflower and red onions in the oven helps mellow their bite and makes them nice and tender. A curried Greek yogurt sauce made with shredded cucumber, mint, and cumin seeds is a terrific complement to the sweet vegetables. For a little bit of heat, you can add some cayenne pepper to the vegetable mixture before roasting, or serve with Sriracha to drizzle onto the vegetables at the table. Also, you can make this a main dish by serving with basmati rice or by adding rinsed, drained chickpeas to the baking sheet during the last 10 minutes of roasting time.


Cooking spray

2 spray(s)

Uncooked cauliflower

1 head(s), large, (about 2 lbs), cut into florets (about 8 cups)

Uncooked red onion(s)

1 medium, cut into thin wedges

Olive oil

1½ Tbsp

Curry powder

1 Tbsp, Madras variety

Cumin seeds

1 tsp, divided

Kosher salt

1 tsp, divided (or to taste)

Plain fat free Greek yogurt

1 cup(s)


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

Fresh mint leaves

3 Tbsp, 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