This Golden Roasted Cauliflower with Coconut Curry Tahini Dressing is full of warm flavors and great for a healthy and hearty meal that will warm you from the inside.
It’s really starting to feel like winter around here, and I’ve been craving all the warm and cozy meals. This Golden Roasted Cauliflower with Coconut Curry Tahini Dressing is one of my favorite recipes lately and will really make you feel so good.
Cauliflower might get a bad wrap for being bland, but once you try this golden roasted cauliflower, you might never dismiss it again!
Golden Roasted Cauliflower with Coconut Curry Tahini Dressing Recipe Ingredients
- Cauliflower – One of the reasons this recipe is called “golden” roasted cauliflower is because I used golden-colored cauliflower. You can use whatever color of cauliflower you prefer. White is the most common, but I like yellow cauliflower because it’s pretty and has a slightly sweeter taste than white cauliflower.
- Chickpeas – I used one can of cooked chickpeas. You can use home-cooked chickpeas instead. If you’re looking for a substitute for the chickpeas, consider white beans or omit the legumes entirely and add extra cauliflower.
- Dried Cranberries – I really like the sweetness the dried cranberries add to this dish. They’re also a nice ingredient to use this time of year. You can also use dried tart cherries or pomegranate seeds.
- Spices – The cauliflower is seasoned with salt, pepper, yellow curry powder, dried turmeric, onion, and garlic powder. Feel free to add anything else you desire!
- Fresh Cilantro – I love to garnish this dish with some fresh cilantro! It has a bright and fresh flavor and goes well with curry. If you don’t like cilantro, you can leave it out and instead use mint, parsley, basil, or another green herb of your choice.
- Cashews – Salted and roasted cashews are also a great garnish because they add nice texture and salt. You can use any roasted nut or leave them out if you prefer.
- Tahini Sauce – The coconut curry tahini sauce really brings the flavor here! It is made with coconut milk, tahini, dijon mustard, maple syrup, tamari, lemon juice, garlic, ginger, curry powder, and salt and pepper. It’s super creamy and so delicious!
Why Your Body Will Love This Tahini Curry Dish
- Vitamins and beyond – Cashews, which contain zinc, vitamin E, and copper, support eye health. They also contain beneficial antioxidants that boost the immune system, and tryptophan, which helps us fall asleep.
- Inside and Out Health – Tahini, a butter made of sesame seeds, contains calcium and magnesium, which contribute to healthy bones. It’s also a great source of antioxidants that promote immune system health. Tahini is rich in iron (hello, blood) and vitamin E (for happy skin).
- Chickpeas are super(food!) – Chickpeas contain saponins, which help fight cancer, and calcium, iron, and other nutrients that contribute to bone health. Chickpeas help the brain and nervous system function properly and contain vitamins A, C, E, folate, and magnesium. They’re a super source of fiber, too, which supports digestive health, carries toxins out our systems, and keeps us feeling full for longer.
How To Make The Best Golden Roasted Cauliflower
- Start by preparing your cauliflower. Preheat oven to 425 degrees F. Wash the cauliflower and remove the leaves and core. Cut cauliflower into bite-size florets. Add them to a large baking sheet, along with the chickpeas.
- Pour olive oil over cauliflower and chickpeas, then add all the seasonings. Mix together with your hands to make sure everything is coated well. Place into oven and roast for about 20 minutes. Remove from the oven, pour on the dried cranberries, mix everything, and roast for another 5 minutes.
- Prepare the tahini sauce while the cauliflower is roasting. Add all dressing ingredients to a medium-sized bowl and mix together. Consistency should be creamy and easy to drizzle. I encourage you to taste the dressing and adjust the ingredients according to your favorite flavors!
- Prepare your bowls. Add rice or another grain to your bowl and top with a couple of spoonfuls of the cauliflower and chickpea mixture. Drizzle the desired amount of dressing over it and add fresh cilantro, cashews, and extra-dried cranberries if you like. Enjoy!
Recipe Frequently Asked Questions
- Is this recipe vegan? Yes!
- Is this recipe gluten-free? Yes!
- How many servings does this recipe make? It really depends on how large your cauliflower is, but it should make either two extra large portions or 3-4 smaller ones.
- How long will leftovers last? If you store them in an airtight container in the refrigerator, they should last for about 3-4 days.
- Can I use broccoli instead of cauliflower? Although they are similar, they also have many differences. I really like cauliflower in this recipe because it has a more milky flavor. But you can definitely use broccoli if you like!
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!
Looking For More Cozy Vegan Recipes?
Cauliflower Alfredo Pasta with Crispy Chickpeas
Coconut Curry with Quinoa and Sweet Potatoes
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Golden Roasted Cauliflower with Coconut Curry Tahini Dressing
- Total Time: 40 minutes
- Yield: 2-4 1x
- Diet: Vegan
Description
This Golden Roasted Cauliflower with Coconut Curry Tahini Dressing is warm, flavorful and will leave you feeling happy and healthy!
Ingredients
Scale
- 1 medium sized head yellow cauliflower, or white if you prefer
- 1 (15 oz) can chickpeas, drained and rinsed
- 2–3 tablespoons olive oil
- 3/4 teaspoon yellow curry powder, I like to use one that is not spicy
- 1/4 teaspoon ground turmeric
- 1 teaspoon granulated garlic
- 3/4 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup dried cranberries
- Optional additions: salted roasted cashews, fresh cilantro, fresh lime or lemon juice
Coconut Curry Tahini Dressing:
- 3/4 cup tahini (make sure you find one that is not bitter tasting if you aren’t familiar with tahini)
- 1/3 cup unsweetened lite coconut milk
- Juice of 1 large lemon
- 2 tablespoons dijon mustard
- 1 tablespoon pure maple syrup
- 2 tablespoons tamari, or soy sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon yellow curry powder
- Salt and black pepper, to taste
Instructions
- Start by preparing your cauliflower. Pre-heat oven to 425 degrees F. Wash cauliflower and remove the leaves and core. Cut cauliflower into bite size florets. Add cauliflower to a large baking sheet, along with the chickpeas.
- Pour olive oil over cauliflower and chickpeas and then add all the seasonings. Mix together with your hands to make sure everything is coated well. Place into oven and roast for about 20 minutes. Remove from the oven, pour on the dried cranberries, mix everything and roast another 5 minutes or so.
- Prepare the tahini sauce while the cauliflower is roasting. Add all dressing ingredients to a medium sized bowl and mix together. Consistency should be creamy and easily drizzle- able. I encourage you to give the dressing a taste and adjust ingredients according to the flavors you like!
- Prepare you bowls. Add rice, or another grain, to your bowl and then top with a couple of spoonfuls of the cauliflower and chickpea mixture. Drizzle desired amount of dressing over and then add fresh cilantro, cashews, extra dried cranberries and a big squeeze of fresh lime or lemon juice if you like. Enjoy!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner, Vegan
- Method: Oven
- Cuisine: American/ Indian Inspired
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