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Roasted Cauliflower with Curry Sauce

A spicy and healthy side dish!
Roasted Cauliflower with Curry Sauce 1000x383
11 Minutes Total time 10 Minutes Prep time 1 min Cook Time 540 Calories 4 Servings


  • 1 head DOLE® Cauliflower cut into florets (about 4 cups) 
  • 3 cloves garlic, minced 
  • 3 teaspoons olive oil 
  • 1/2 teaspoon salt 
  • 1/2 cup finely chopped DOLE Onion 
  • 1 teaspoon grated fresh ginger 
  • 1/2 DOLE Apple, chopped (about 3/4 cup) 
  • 1 tablespoon Madras curry powder 
  • 2 cups crushed tomatoes 
  • 1/4 cup raisins 
  • 1/4 cup fat-free Greek yogurt 
  • 2 cups quick-cooking brown rice 
  • 1 cup frozen peas 
  • 2 tablespoons fresh DOLE Cilantro, chopped (optional)


  1. Preheat oven to 400°F.
  2. Place the cauliflower and 2 cloves of the garlic in the center of a rimmed baking sheet. Drizzle with 2 teaspoons of the olive oil, add the salt and toss well to coat. Scatter florets evenly over baking sheet and roast for 45 minutes, tossing every 15 minutes, until evenly browned.
  3. Meanwhile, warm the remaining teaspoon of olive oil in a saucepan over medium-high heat. Add the onion and cook for 3 to 5 minutes until soft. Then add remaining clove of garlic, ginger and apple. Cook for 2 minutes longer, stirring occasionally, until the apple begins to soften. Add curry powder and cook for 1 minute longer until fragrant. Add the tomatoes and raisins. Reduce heat to low and simmer while cauliflower is roasting.

  4. While the curry sauce simmers, prepare the rice according to package instructions. Fluff the rice and add the peas. Whisk the yogurt into the curry sauce just before serving. Serve cauliflower on a bed of rice topped with curry sauce and cilantro. (optional)
Vegetarian Dinner Mains Gluten-free

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