One-Pan Curry Roasted Cauliflower Dinner

One-Pan Curry Roasted Cauliflower Dinner

Cauliflower is the star vegetable of this easy one-pan dinner. But it also harmonizes beautifully with the warm curry spice, creamy sweet potatoes and tender onion. Photo: Andrew Grinton

Makes: 2 servings (see Recipe Note)
Free of: gluten and all top allergens


  • 10 oz boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 tsp non-GMO cornstarch or tapioca starch
  • 1/2 tbsp + 1 tbsp lemon juice, divided
  • 1/8 tsp + 1/2 salt, divided
  • 3 tbsp olive, grapeseed, avocado, or melted coconut oil
  • 2 tsp curry powder
  • 1/4 tsp black pepper
  • 1/8 tsp ginger powder
  • 10 oz small cauliflower florets (about 3 cups)
  • 8 oz sweet potato, peeled and cut into 1/2-inch pieces (about 1 3/4 cups)
  • 1/2 medium red onion, chopped (about 1 1/4 cups)
  • Chopped fresh parsley or cilantro, for garnish (optional)
  • Unsweetened dairy-free yogurt, for serving (optional)

Recipe Tips

For 3 to 4 servings, plate the vegetable and meat mixture over 3/4 cup cooked quinoa or rice per person. For 4 to 6 servings, additionally double the recipe ingredients and spread on 2 rimmed baking sheets if your baking sheet isn't large enough to fit all in a single layer. Halfway through roasting, rotate the baking sheets between oven racks for even cooking.


  1. Preheat oven to 450° F, and line a large rimmed baking sheet with parchment paper.
  2. Place chicken in a medium bowl. Add starch, 1/2 tablespoon lemon juice, and 1/8 teaspoon salt and stir to evenly coat chicken.
  3. In a small bowl, whisk together oil, remaining 1 tablespoon lemon juice, curry powder, remaining 1/2 teaspoon salt, black pepper, and ginger.
  4. Put cauliflower, sweet potato, onion, and coated chicken in a large bowl. Drizzle with the curry-oil mixture, and stir until evenly coated.
  5. Spread vegetables and chicken out in a single layer on prepared baking sheet.
  6. Roast for 20 minutes. Stir and spread out vegetables and chicken into a single layer again. Roast for 5 to 15 more minutes, or until the chicken is cooked through and the vegetables are slightly browned.

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of