Name: Curried Cauliflower with Golden Raisins & Mint
Yield: 2–4 servings
Cuisine: Southern
Ingredients: 1 large cauliflower head; 1 tbsp. curry power; 3 tbsp. avocado oil or sunflower oil; 2 tsp. nutritional yeast; 1 tsp. garlic powder; ½ tsp. sea salt; ½ tsp. freshly cracked black pepper; ¼ tsp. red pepper flakes; 2 tsp. rice vinegar; 2 large shallots; 4 fat garlic cloves; ¼ cup shelled, roasted, salted pistachios; ½ cup golden raisins (or regular); ⅓ cup avocado oil or sunflower oil; Pinch sea salt; 2 large handfuls fresh mint leaves, roughly chopped; 1 large handful fresh cilantro, leaves and tender stems roughly chopped (optional); Pickled red onions (optional); 1 small lime, halved; Flaky salt, to finish; Pomegranate molasses (optional, see note)

In his new cookbook, Garden Variety, Timothy Pakron aka “the Mississippi Vegan” makes just one request. “If I had to pick one recipe that I wish everyone would make from this book,” he writes of his curried cauliflower, “this would definitely be it.”

Pulling inspiration from Middle Eastern cuisine, the dish is “a powerful combination of plant-based flavor and texture,” he writes. The cauliflower is seasoned with curry powder and hard-roasted until it develops a golden-brown crust. Then a delicious combination of sliced shallots and garlic, pistachios, and raisins is spooned over the golden florets. To cut the richness of the fried toppings, Pakron adds a garnish of fresh herbs and his own recipe for coriander pickled red onions, but any pickled onions will do.

The recipe is excerpted from Garden Variety by Timothy Pakron, courtesy of Avery, an imprint of Penguin Random House. For more Southern vegan cooking inspiration, read our Q&A with Pakron, and check out his recipe for fried squash.

Curried Cauliflower with Golden Raisins & Mint

Yield: 2–4 servings

For the curried cauliflower

- 1 large cauliflower head
- 1 tbsp. curry power
- 3 tbsp. avocado oil or sunflower oil
- 2 tsp. nutritional yeast
- 1 tsp. garlic powder
- ½ tsp. sea salt
- ½ tsp. freshly cracked black pepper
- ¼ tsp. red pepper flakes
- 2 tsp. rice vinegar

For the fried toppings

- 2 large shallots
- 4 fat garlic cloves
- ¼ cup shelled, roasted, salted pistachios
- ½ cup golden raisins (or regular)
- ⅓ cup avocado oil or sunflower oil
- Pinch sea salt

For garnishing

- 2 large handfuls fresh mint leaves, roughly chopped
- 1 large handful fresh cilantro, leaves and tender stems roughly chopped (optional)
- Pickled red onions (optional)
- 1 small lime, halved
- Flaky salt, to finish
- Pomegranate molasses (optional, see note)

Preparation

Roast the cauliflower: Place a rack in the center of the oven and preheat to 450°F. Separate the cauliflower into very large, bite-size florets and transfer to a large cast-iron skillet or parchment-lined baking sheet. Directly over the cauliflower, add the curry powder, oil, nutritional yeast, garlic powder, sea salt, black pepper, red pepper flakes, and rice vinegar. Mix thoroughly and spread into an even layer, floret-side down. Roast for 20–30 minutes, or until the bottoms are deeply golden brown. Do not flip while cooking to encourage browning.
Prepare the fried toppings: While the cauliflower roasts, thinly slice the shallots and set aside. Then thinly slice the garlic and roughly chop the pistachios. Combine the garlic, pistachios, and raisins in a small bowl and set aside.
Fry the toppings: In a medium skillet, heat the oil over medium heat. Once hot, add the shallots and a pinch of sea salt. Cook for about 7 minutes, stirring every so often, until the shallots just start to become golden brown and crispy around the edges. Then add the garlic, pistachios, and raisins and continue to cook for 5 minutes more, stirring occasionally, until the garlic slices are slightly golden and the raisins are plump.
Garnish and serve: Transfer the cauliflower to a large serving platter and spoon over the fried toppings, leaving any excess oil in the pan. Sprinkle over the mint, along with the cilantro and pickled red onions (if using), and gently toss to combine. Then squeeze the lime juice over it all and drizzle evenly with the pomegranate molasses (if using). Finally, sprinkle with flaky salt to finish and enjoy warm or at room temperature.
NOTE: You can find pomegranate molasses at any Middle Eastern grocery store, international market, or specialty food store, but you could also use a balsamic glaze or a date syrup.

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