Roasted Cauliflower with Cumin Rice and Pistachios

Roasted Cauliflower with Cumin Rice and Pistachios

The flavors here are mind-blowing. Read through the entire recipe first, and don’t be afraid of the lengthy instructions. This is a wonderful combination of warm flavors, bright citrus and crunchy toasty pistachios. Go for it!

Recipe inspired by Artful Dishes

Prep time: 15 minutes

Total time: 45 minutes

Makes 2 full servings


  • 1 head of cauliflower
  • 1/8 cup aquafaba (or vegetable broth)
  • 1 tsp. fine sea salt
  • 1/2 tsp. black pepper
  • 2 cloves garlic, minced or grated
  • 1/2 cup golden raisins
  • 1/2 cup roasted pistachios, chopped roughly
  • Italian parsley


  • 1-1/5 cups jasmine brown, or other long grain rice
  • 1/2 freshly squeezed lime juice
  • 1 Tbls. cumin
  • 1 tsp. turmeric
  • 1/2 red pepper, cut into thin slices
  • salt and pepper to taste


  1. Preheat oven to 425 degrees. Line a baking sheet with parchment.
  2. Cut the head of cauliflower in half, then cut large florets from the core. Slice each large floret into two or three large slices. Small florets can be left whole. Brush on or toss the cauliflower with the aquafaba and/or vegetable broth, 1 teaspoon salt and 1/2 teaspoon of ground black pepper.
  3. Place the cauliflower pieces on the baking sheet, cut side down for optimal browning. Bake for 35 minutes until the cauliflower is tender and nicely browned.
  4. While the cauliflower roasts, heat a small saucepan over medium heat. Add the chopped pistachios and toast for several minutes. When they begin to emit their aroma, they’re done, and remove from pan. Using the same pan, add the chopped golden raisins, a couple tablespoons of broth, and sauté for three minutes. Add the minced garlic, reduce the heat and continue to sauté for 5 minutes. Be careful not to burn the garlic.
  5. Make the curry lime rice. Follow package instructions for water ratio with rice (or use Instant Pot).
  6. While rice cooks, heat a small pan on medium. Add the red pepper slices and a splash of broth or water. Cook peppers until softened and season with salt and pepper.
  7. When rice is cooked, put it in a large bowl, add the rest of the rice ingredients, the sauteed peppers, and mix all in well. The turmeric will add lovely color to the rice.
  8. Plate 1/2 of the rice mixture on a plate, or shallow bowl. Add several pieces of the roasted cauliflower. Top with golden raisins, pistachios and parsley, if desired.
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