Curried Cauliflower with Vegan Lemon Aioli


Have you ever had an appetizer so good you found it difficult to get past it and move on to the main entree? That's what happened to me a couple weeks ago. I was having dinner with my friend Cheryl at a local restaurant. Cheryl ordered their gluten-free oak roasted curried cauliflower, and I ordered their gluten-free, vegan margherita pizza. They were both so delicious! Not long after our plates arrived, Cheryl insisted I taste her curried cauliflower. They smelled amazing, so I decided to take her up on her offer.

Oh. My!

The cauliflower was seasoned so well my taste buds perked up! I even sat straighter! I savored each bite, all the while analyzing the herbs and seasonings they used.

The next day, I went to the grocery store to find the most curry-worthy cauliflower I could find. I rushed home and found the leftovers Cheryl had sent home with me. She knew having a couple bites for taste reference would help spur my culinary creativity at home. Thanks, Cheryl!

I wasn't quite sure how it would turn out, but in my attempt to recreate my new favorite cauliflower appetizer, I made my own curry mix and homemade vegan lemon aioli.

The result?


I wasn't quite sure how it would turn out on my first try, but it actually tasted like the original version from the restaurant! I was pleasantly surprised!

Some of my suggested pairings:

Yellow Curry Seasoning

  • Baked fries

  • Roasted carrots, beets, and potatoes

Vegan Lemon Aioli

  • Use as a salad dressing

  • Dressing for a zesty macaroni salad. Add only a pinch of salt instead of the amount in the recipe. Add 2/3 tsp of maple syrup to add a light sweetness to the taste.

  • Topping for freshly baked potatoes. Top with chives and some freshly-ground black pepper.

So what are you waiting for? Why not make this mouth-watering gluten-free and vegan appetizer for dinner? Trust me, they won't last long.

Better get a big cauliflower! Just in case. :)

Curried Cauliflower with Vegan Lemon Aioli




  • 1 head of cauliflower

  • 2 Tbsp olive oil

Yellow Curry Seasoning

  • 1 Tbsp yellow curry

  • 1/2 tsp onion powder

  • 1 tsp dried oregano

  • 1 Tbsp roasted sesame seeds

  • 1/2 tsp Herbamare

  • 1/2 tsp turmeric

Vegan Lemon Aioli

  • 1 1/4 cup raw cashews

  • 2 garlic cloves

  • 2 tsp onion powder

  • 1 tsp salt

  • 2 pinches of grated lemon rind

  • 3/4 cup water + 2 Tbsp water

  • 3 Tbsp freshly squeezed lemon juice

  • 3 Tbsp extra virgin olive oil

  • 2/3 tsp apple cider vinegar

  • freshly-ground black pepper to taste (optional)


Curried Cauliflower

  1. Preheat oven to 430º F (221º C).

  2. Slice the cauliflower into bite-sized pieces.

  3. In a small mixing bowl, combine curry seasoning ingredients.

  4. In a large bowl, stir the cauliflower and curry seasoning together. Toss with cauliflower until all pieces are well coated. Spread evenly on a large roasting pan.

  5. Roast for 25-30 minutes in the preheated oven, stirring after 15 minutes, or until vegetables are cooked and the cauliflower edges are golden brown.

Vegan Lemon Aioli

  1. Add cashews to a small bowl and soak in water for at least 20 minutes. This will allow the cashews to soften and make them easier to process.

  2. Drain the cashews and pour them into a high-speed blender or food processor.

  3. Add the lemon juice, olive oil, garlic, apple cider vinegar, garlic, onion powder, salt and lemon rind and water.

  4. Pour desired amount into a dipping bowl. Refrigerate remaining amount for next use.

What is your favorite vegetable recipe and how do you like to prepare it? Please leave a comment below.