Roasted Curry Cauliflower with Turmeric, Pistachios, Coconut

Yield: 6 servings
Total Time:
1 hr
This recipe is adapted from our sriracha roasted cauliflower from our cookbook, Bountiful. Since everyone's spice preference varies, make sure to adjust the amount of curry powder. What we love about this recipe most is that you can add as many toppings and for extra flavor and texture as  you want. We added pistachios and coconut flakes. But golden raisins, almonds, cashews and so many other crunchy goodies come to mind that can make this dish even more outstanding. 


  • 1/2 cup (120ml) olive oil
  • 1 teaspoon (5ml) sesame oil
  • 1 tablespoon (15ml) soy sauce (use Tamari Soy sauce for Gluten Free)
  • 1 tablespoon (15ml) rice vinegar (use distilled white vinegar for Gluten Free)
  • 2 teaspoons  (10ml) curry powder (or to taste)
  • 1/4 teaspoon turmeric
  • 1 head cauliflower (about 2 pounds / 910g), cut into 3⁄4-inch (2-cm) florets
  • 1/4 cup (60ml) pistachios
  • 1/4 cup (60ml) toasted coconut flakes
  • (optional garnish) mined cilantro or parsley


  1. Preheat the oven to 425°F. Lightly grease a sheet pan or line it with parchment paper.
  2. In a large bowl, combine the oil, sesame oil, soy sauce, vinegar, curry powder and tumeric. Whisk well.
  3. Gently add the cauliflower to the bowl and coat with the marinade.
  4. Arrange the cauliflower on a baking sheet and roast for 15 minutes. Turn the cauliflower over and roast for another 10-15 minutes, or until tender and crispy on the edges.
  5. Serve with pistachios and toasted coconut flakes. Garnish with the cilantro and serve.

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