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Roasted Cauliflower with Yogurt Curry Sauce and Dates

Sam Muller

BY Erika Houle

PUBLISHED September 16, 2025

Creamy, crunchy, toasty, and balanced with a hint of citrus and spice, this might become your new favorite way to eat cauliflower (it’s certainly one of mine, with dates and chopped pistachios). The subtle heat comes from green curry paste with Thai chili peppers, which, combined with yogurt that’s been seasoned with salt and lime zest, strikes exactly the right balance between spicy and tangy. You can swap pistachios for almonds, cashews, or peanuts, but of course the dates are non-negotiable. Serve this at room temperature before or while you assemble the rest of your meal (it’s easy to prepare ahead of time and set aside or store in the fridge, prior to garnishing).

 

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Roasted Cauliflower with Yogurt Curry Sauce and Dates

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Makes 4 servings 1x

Time 40 minutes

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Ingredients

For the roasted cauliflower:

  • 1 medium-large head of cauliflower, cut into bite-sized florets
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt

For the sauce:

  • 1/2 cup plain full fat Greek yogurt
  • 4 teaspoons green curry paste (or, alternatively, any preferred chili paste)
  • Salt, to taste
  • Zest of 1 lime

For garnish:

  • 50 grams toasted pistachios, chopped
  • 10 dates (preferably deglet noors), pitted and chopped
  • 1/4 bunch each, fresh cilantro and mint, leaves only, chopped
  • Extra virgin olive oil (optional), for drizzling
  • Salt, to taste

Instructions

  1. Preheat the oven to 450°F. On a large sheet pan, combine cauliflower and olive oil and mix with your hands until all florets are evenly coated. Season with salt. Transfer to the oven and roast  for 20-25 minutes, until golden or slightly charred and tender.
  2. In the meantime, make your sauce: mix yogurt, curry paste, salt, and lime zest. Taste and adjust as needed, and set aside. 
  3. Remove cauliflower from the oven and allow 5-10 minutes to cool—you’ll want to avoid steam thinning out your sauce, and you won’t need to serve this dish while still warm. Gently toss cauliflower with a generous amount of yogurt curry sauce and garnishes (reserving some to finish the dish) and transfer to serving plates. Top with extra chopped dates, pistachios, and cilantro and mint. Optionally, finish with a small drizzle of extra virgin olive oil and, if needed, an extra pinch of salt.

— Recipe by Erika Houle

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