Indian Spiced Cauliflower with Almonds and Currants

Here’s a lively twist on a traditional Thanksgiving vegetable. It’s delicious and would go equally well with some buttery mashed potatoes or brown Basmati rice!

 Indian Spiced Cauliflower with Almonds and Currants

Preheat the oven to 425 F

Toast 1/2  cup sliced almonds until lightly brown (about 3-5 minutes).  Watch them like a hawk as they easily over brown!

Set aside to cool.

In a heavy skillet, preferably cast iron, roast over medium heat 1 Tablespoon Coriander Seeds, 1 Tablespoon Cumin Seeds and 1 Teaspoon Fennel Seeds.  Stir with a wooden spoon to mix them up and let cook until they have browned slightly and start to give off an aroma.  4-6 minutes.

Place the roasted seeds in a mortar and pestle, or a spice grinder, and grind to a fine powder.  Crumble Two Dried Hot Red Chili Peppers into the powder along with 1 Teaspoon of Turmeric, 1 Teaspoon of Black Mustard Seeds and 1 Tablespoon of Brown Sugar.

Slice into thin rounds One Large Onion and split them up as if you would when making onion rings.


In a large skillet melt 7 Tablespoons of Unsalted Butter and add the onion rings, cook over medium heat until wilted – about 5 minutes.  Then add 2 Tablespoon of roughly chopped peeled Fresh Ginger and cook another 5 minutes until the onions start to brown.

Add the spice and sugar mixture and cook, stirring, for 2 minutes.

Then add 1 cup currants and 3/4 cup water, stir and cook again for another 2 minutes then remove from heat.

Place 3-4 pounds of Cauliflower Florets (cleaned, trimmed and broken up into edible sized pieces) in a large baking dish, toss lightly with olive oil and generously season with salt and freshly grated black pepper, pour over the onions/ginger/spice mixture and mix together (I used my hands).

Cover the baking dish with tin foil and places on the lower rack of the preheated oven for 25 minutes.

While the cauliflower is baking you can clean and roughly chop 1 cup of Fresh Cilantro, stem and all.  Measure out 1 cup of full fat Yogurt – I use Greek but any will do.

After 25 minutes remove the tin foil from the Cauliflower and bake another 10 minutes.

When cooked until tender (but not mushy!), remove from oven and toss in the Cilantro and Yogurt.  Taste and season to taste with salt and pepper.

Garnish with toasted almond slices.

There is a wonderful balance of spice and sweet in this along with a lovely creamy finish.  So no need for chutney!  Unless of course you want it; I always like to offer sides of more yogurt, hot sauce and chutney so people can adjust the dish to their tastes.

 A wonderful way to spice up a traditional Turkey dinner!  It’s not too late to order your Heritage Bird.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
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