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Curry Roasted Cauliflower with Pistachios

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This is an amazing side dish – or appetizer – that I created for my 5-day vegan challenge.  I thoroughly enjoyed this and cannot wait to incubate a few more recipes with this flavor combination.

It’s good as is but I can definitely see how you can easily incorporate this into other dishes to boost flavor.

Ingredients for 3 servings:

  • 1 large head of cauliflower
  • 1 tablespoon extra virgin olive oil
  • 3/4 tablespoon curry
  • 1 teaspoon coriander
  • sea salt & pepper to taste
  • garnish:
    • fresh lemon juice
    • fresh cilantro, chopped (to taste)
    • 6 tablespoons crushed pistachios



  1. Set oven to 400F.
  2. Chop up the cauliflower to create florets.
  3. Pour olive oil over cauliflower florets, then add curry, coriander and sea salt & pepper.
  4. Mix it up, ensuring all the florets are covered, then dump them on a baking sheet.
  5. Roast the florets in the oven for 25 to 30 minutes.
  6. Once it has finished roasting, add cilantro, chopped pistachios and fresh lemon juice.


Approximate macros for 1 of 3 servings:

200 calories, 8g protein, 19g carbs, 12g fat, 7g fiber, 5g sugar

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