Roasted Carnival Cauliflower Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line two rimmed baking sheets with parchment paper or lightly oil them.

Toss cauliflower florets and halved tri-color potatoes with 2 tbs olive oil, smoked paprika, garlic powder, kosher salt, and freshly cracked black pepper in a large bowl until evenly coated. Spread in a single layer on one prepared baking sheet with space between pieces so they roast rather than steam.

Place the cauliflower and potatoes in the oven and roast for 20 minutes. After 20 minutes, flip pieces with a spatula, then roast an additional 10–12 minutes until edges are browned and potatoes are tender when pierced with a fork.

While the cauliflower and potatoes roast, toss asparagus pieces with 1 tbs olive oil and a pinch of salt and pepper. After the cauliflower and potatoes have roasted for about 20–25 minutes (or when they are close to done), spread the asparagus in a single layer on the second baking sheet and roast for 8–10 minutes until bright green and just tender. Remove both sheets from the oven and keep warm.

In a medium saucepan or skillet set over medium heat, warm 2 tbs extra-virgin olive oil. Add the finely chopped yellow onion and cook, stirring, until soft and translucent, about 5–6 minutes.

Add the minced garlic and grated ginger and cook for 30–45 seconds until fragrant. Stir in the curry powder, ground turmeric, and ground cumin and toast the spices for about 30 seconds to bloom their flavors.

Add the tomato paste and cook, stirring, 1 minute to eliminate raw flavor. Pour in the coconut milk and vegetable broth, whisking to combine. Bring the mixture to a gentle simmer, then reduce heat to low and simmer 6–8 minutes to thicken slightly.

Stir in lime juice, salt, and black pepper. Taste and adjust seasoning as needed (add more salt or a squeeze of lime to brighten). If you prefer a smoother, silkier sauce, blend with an immersion blender for 10–20 seconds or transfer to a blender and purée until smooth, then return to the pan and warm through.

Arrange roasted cauliflower, tri-color potatoes, and asparagus on a large serving platter or divide among individual plates.

Generously spoon the warm coconut curry sauce over the roasted vegetables, aiming for an even coating but leaving some crispy edges exposed.

Sprinkle shaved Parmesan cheese over the top, then scatter chopped fresh cilantro and mint. Serve with lime wedges on the side for squeezing over the dish.

Optional: For a slightly crisp finish, place the assembled platter briefly under a broiler for 1–2 minutes just to warm the Parmesan (watch carefully to avoid burning). Serve immediately.