The roasted cauliflower is the star of the show and is delicious on its own. When served on top of creamy yogurt and topped with pistachios, dried cranberries and fresh cilantro, it’s a powerful, flavorful dish full of vegetables.
Roasted Cauliflower Cauliflower
Roasting cauliflower is my favorite way to bring out the best in this neutral vegetable, turning it into something completely different – caramelized, tender and delicious. Add curry powder to the mix and you get those warm, aromatic flavors that combine with the caramelized edges to create a great flavor combo.
What I love about this recipe
- It turns cauliflower into something more suitable: curry-spicy, sweet and caramelized.
- It is easy to prepare: You can do the rest of the preparation while the cauliflower is roasting, and just assemble and enjoy.
- Beauty steps: simple things work well together.
- Health and beauty: only vegetables, yogurt, herbs and spices.
- It feels a little gourmet: sometimes you need a dish that makes you feel like you’re dining in a fancy restaurant – and this one delivers.
Recipe Walk-Through
Here is an overview of this recipe, with pictures. Be sure to scroll down to the printable recipe card for full details.
Ingredients for Curried Roasted Cauliflower with Yogurt and Pistachios
Here’s what you need to do this:
- Cauliflower – a large head, cut into bite-sized flowers
- Cilantro – slightly chopped
- Curry Powder – I recommend using Madras curry powder
- Rice Vinegar – not dried
- Yoga yoga – not Greek
- Shelled pistachios – slightly chopped
- Dried cranberries or yellow raisins – there are some sweet fruity notes that go well with the curry flavor.
- Also olive oil and salt
How to make Roasted Cauliflower
In a large bowl, stir the olive oil, curry powder and salt and then add the cauliflower florets and toss well until all the oil and curry powder adhere to the cauliflower and nothing is left in the bowl.
Preheat the oven to 425ºF. Spread the flowers covered with curry on a rimmed baking sheet and roast for 30 minutes. The high heat of the oven will get the cauliflower tender with some caramelized crispy browned edges.
While the cauliflower is roasting in the oven, wash and chop the cilantro, roughly chop the pistachios, and make the curry vinaigrette.
When the cauliflower comes out of the oven, add the dried cranberries (or raisins, if using) to the hot pan and mix them with the cauliflower. Sometimes dried fruits can be dry, and the heat of the pan softens them and increases their flavor.
The curry vinaigrette couldn’t be easier to make. Heat some olive oil in a small pan. Add the curry powder and cook, stirring, for one minute. Add vinegar and you’re done!
How to Make This Roasted Cauliflower Dish
To serve, serve each yogurt on individual plates. To make it look good, put the yogurt in the center of each plate and use the back of a spoon to spread it into a large circle.
Spoon the warm cauliflower and cranberries over the yogurt.
Pour the warm curry vinaigrette on top, then finish with a sprinkling of chopped pistachios and cilantro.
Serve immediately for best flavor.
Two Tips for the Best Curried Roasted Cauliflower
These two things will up your roasted cauliflower game a lot:
- Use Madras Curry Powder from Sun Brands: I don’t call myself an expert on curry blends but I have been cooking for decades and have tried many different curry powders over the years. The one that never disappoints and is easy to find is Madras by Sun Brands. Most chefs and spice connoisseurs agree that this curry powder reigns supreme.
- Roasting Cauliflower on high heat: You can cook cauliflower at a low temperature but you won’t get those delicious browned bits with all the flavors. High heat is the way to go if you want that rich caramelization. Also, if your cauliflower is coated with curry powder, the high heat of the oven will heat the curry which will increase its flavor.
If you’re looking for a great cauliflower salad or side dish, try mine Turmeric Roasted Cauliflower Salad with Tahini Dressing – an avid reader.
If you do this curried roasted cauliflower dishI hope you will come back to leave stars and feedback. I want to know what you think!
Recipe
Roasted Cauliflower with Yogurt and Pistachios
All Time:
40 min
Yield:
4 Servings 1x
Food:
Vegetarian
Explanation
A simple, delicious dish featuring roasted cauliflower served on a bed of yogurt and topped with pistachios, dried cranberries and cilantro. It makes a great lunch, brunch or dinner.
Adapted from a recipe in Cooking Lights Magazine
Ingredients
Units
Scale
- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons Madras curry powder, divided (see notes)
- ½ teaspoon kosher salt
- 1 A large head of flour, cut into florets
- 1 spoon rice vinegar
- ¼ cup dried up cranberries are sweet or golden raisins
- ¾ cup each one (low-fat is good, too)
- ¼ cup shelled pistachiosit was broken
- ¼ cup chopped cilantro leaves
Instructions
- Arrange the oven rack in the middle position and preheat the oven to 425ºF.
- Put 2 tablespoons of olive oil, 1 tablespoon curry powder and ½ teaspoon salt in a large mixing bowl and whisk. Add the cauliflower florets and saute again and again until all of the curry and oil is sticking to the florets.
- Spread the cauliflower on a rimmed baking sheet and bake for 30 minutes.
- Meanwhile, heat the remaining two tablespoons of olive oil in a small pot or skillet. Add the remaining tablespoon of curry powder and cook, stirring, for a minute. Remove the pot from the heat and add in the vinegar.
- Remove the cauliflower from the oven when done, add the cranberries (or raisins) to the hot paper pan, and toss it with the cauliflower, to soften and flavor the dried fruit.
- To serve, add 3 tablespoons of yogurt to each of the four plates and use the back of a spoon to spread it evenly.
- Top it with yogurt and equal amounts of cauliflower and cranberries.
- Brush each serving with a tablespoon or so of curry vinegar dressing.
- Sprinkle with pistachios and cilantro and serve immediately for maximum flavor.
Notes
- Curry Powder: For good taste, I recommend Madras curry powder (Sun Brand). It has a warmer, more balanced blend of spices and a deeper flavor than most generic curry powders. That said, any good-quality curry powder will work.
- Vegan Option: To make this recipe vegan, substitute plain coconut yogurt or other unsweetened plant-based yogurt of milk yogurt.
- Yogurt Tip: Use it regular yogurt not Greek yogurt for the best design. Plain yogurt spreads easily and creates a silky base for roasted cauliflower.
- Preparation Time: 10 min
- Cooking Time: 30 minutes
- Category: Brunch, Dinner, Lunch
- Method: roasting in the oven
