Recipe Index

Indian | Indian Roasted Cauliflower & Pineapple

Posted on July 31, 2018

We love this and have been making it often.

Yield: 4 servings



1 to 2 heads of cauliflower

1/2 a medium pineapple or 20 ounce can of pineapple chunks

olive oil

1 heaping teaspoon fennel seeds

1 heaping teaspoon black mustard seeds

1 14 ounce can of chickpeas, drained

1 level teaspoon ground turmeric

2 level teaspoons medium curry powder

1/2 ounce fresh cilantro

1 inch piece of fresh gingerroot, grated

1 lemon

2 teaspoons mango chutney

6 or 7 ounces plain yogurt

1 fresh red chile (optional)

4 whole-grain chapatis, naan, or papadams



Preheat the oven to 400°F. Chop the cauliflower into small florets. Peel and core the pineapple, then chop into 1 1/4-inch chunks. Put the cauliflower and pineapple chunks on a sheet pan. Add 1 tablespoon oil, fennel seeds, mustard seeds, a pinch of salt, and black pepper. Toss together and roast for 30 minutes. Turn everything over then add chickpeas and cook for another 10 minutes, or until the cauliflower is charred a bit.

Meanwhile, toast the turmeric and curry powder in a dry pan on a low heat for a couple of minutes, or until smelling incredible, then put into a blender with the cilantro. Add ginger, lemon juice, mango chutney, and half the yogurt. Blitz until super smooth, then stir in the remaining yogurt. Season to perfection and pour over a big platter.

Pile the roasted cauliflower and pineapple mixture on top of the dressing, slice the chile and scatter over, and sprinkle with the cilantro leaves. Serve with warm chapatis for dipping.


(Ref. "Indian Roasted Cauliflower, Pineapple, Chile, Coronation Dressing" recipe, Everyday Super Food cookbook, page 192.)