Curried Cauliflower with Yogurt, Pistachios, and Golden Raisins

I'm not really sure if this is should be a salad or a side dish.  Whatever it is, it's delicious! Barb L.

Serves: 6


¼ cup Flying Olive Extra Virgin Olive Oil. Suggestions: Chipotle, Harissa, Gremolata, Cilantro and Roasted Onion, or a Combination of Choice

½ tsp kosher salt, divided

1 head of cauliflower, cut into florets (about 5 ½-6 cups)

1 tsp curry, Madras if you have it

2 tsp Flying Olive Grapefruit or Sicilian Lemon Balsamic Vinegar

1 cup plain, low fat yogurt (not Greek-style) Plain soy yogurt works well too

¼ cup unsalted pistachios, chopped or whole, your choice

¼ cup golden raisins

¼ cup loosely packed cilantro leaves


(Note: You can cook this in a grill pan on the grill. Just watch it carefully as it burns quickly and finishes cooking in ½ the time)

Preheat the oven to 400 degrees

Combine 2 Tbsp Flying Olive EVOO of Choice, ¼ tsp salt, and cauliflower in a large bowl. Toss to coat all the cauliflower pieces. Spread the cauliflower mixture in a single layer on a rimmed baking sheet. Bake at 400 degrees for about 25-30 minutes until tender, stirring occasionally.

Heat the remaining 2 Tbsp of Flying Olive EVOO in a skillet over medium. Add the curry powder and cook for 1 minute, stirring frequently. Remove the pan from the heat and let the mixture stand for 10 minutes. Stir in the Flying Olive Balsamic of Choice.

Spoon about 3-4 Tbsp of yogurt onto each of 6 small plates. Spread the yogurt into an even layer with the back of a spoon. Top the yogurt evenly with cauliflower. Sprinkle with pistachios, raisins, and cilantro. Drizzle the curry-oil mixture evenly over each plate. Serve.

Inspired by a recipe in Cooking Light Magazine, May 2017.

Submitted by Barb L.