Description
A simple, elegant vegetarian dish featuring roasted curried cauliflower served on a bed of yogurt and topped with pistachios, dried cranberries and cilantro. Makes a great vegetarian lunch, brunch or dinner.
Adapted from a recipe in Cooking Light Magazine
Ingredients
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- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons Madras curry powder, divided (see notes)
- 1/2 teaspoon kosher salt
- 1 large head cauliflower, cut into florets
- 1 tablespoon rice vinegar
- 1/4 cup dried sweetened cranberries or golden raisins
- 3/4 cup plain yogurt (low-fat is fine, too)
- 1/4 cup shelled pistachios, roughly chopped
- 1/4 cup chopped cilantro leaves
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Instructions
- Arrange an oven rack in the center position and preheat the oven to 425ºF.
- Put 2 tablespoons olive oil, 1 tablespoon curry powder and 1/2 teaspoon salt in a large mixing bowl and whisk. Add cauliflower florets and toss again and again until all of the curry and oil is clinging to the florets.
- Spread the cauliflower out on a rimmed baking sheet and roast for 30 minutes.
- Meanwhile, heat remaining 2 tablespoons olive oil in a small saucepan or skillet. Add remaining tablespoon curry powder and cook, stirring, for a minute. Remove pot from heat and stir in vinegar.
- Remove cauliflower from the oven when done, add cranberries (or raisins) to the hot sheet pan, and toss with the cauliflower, to soften and flavor the dried fruit.
- To serve, add about 3 tablespoons of yogurt to each of 4 plates and use the back of a tablespoon to spread it out evenly.
- Top the yogurt with equal amounts of cauliflower and cranberries.
- Drizzle each serving with a tablespoon or so of the curry vinegar dressing.
- Sprinkle with pistachios and cilantro and serve immediately for the best flavor.
Notes
- Curry Powder: For the best flavor, I recommend Madras curry powder (Sun Brand). It has a warm, balanced blend of spices and a deeper flavor than many generic curry powders. That said, any good-quality curry powder will work.
- Vegan Option: To make this recipe vegan, substitute plain coconut yogurt or another unsweetened plant-based yogurt for the dairy yogurt.
- Yogurt Tip: Use plain regular yogurt rather than Greek yogurt for the best texture. Regular yogurt spreads easily and creates a silky base for the roasted cauliflower.
- Prep Time: 10 min
- Cook Time: 30 mins
- Category: Brunch, Dinner, Lunch
- Method: oven roasting