Skip to Content

Curried Cauliflower with Currants or Cranberries

Sharing is caring!

Curried Cauliflower with Currants or Cranberries

Curried Cauliflower with Currants or Cranberries

Jessica Braider
Looking for a way to spice up your cauliflower? This version will take your steamed cauliflower to the next level! (Thanks to Scramble fan Diana Molavi for the recipe suggestion.)
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6 servings


  • 1 Tbsp. peanut or vegetable oil
  • 1/2 tsp. ground coriander
  • 1 - 2 tsp. curry powder to taste
  • 1/2 tsp. salt
  • 1 head cauliflower cut into medium florets
  • 1/4 cup dried currants or dried cranberries


  • Heat a large heavy skillet (that has a lid) over medium heat and add the oil.
  • Meanwhile, in a small bowl, combine the coriander, curry powder and salt. When the pan is hot, add the cauliflower, toss to coat it a bit with the oil, and then sprinkle the spices evenly over the florets, and toss again.
  • Sauté it for about 5 minutes until the cauliflower browns in spots, then add 3 Tbsp. water and the currants or cranberries, cover, and steam the cauliflower for 10 minutes until it is tender when pierced with a fork.


Nutritional Information Per Serving (% based upon daily values): Calories 64, Total Fat: 3g, 4%; Saturated Fat: 1g, 2%; Cholesterol: 0mg, 0%; Sodium: 224mg, 9.5%; Total Carbohydrate: 10g, 3.5%; Dietary Fiber: 3g, 12.5%; Sugar: 7g; Protein: 3g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dairy-Free, Fall, Gluten-Free, Kid-Friendly, Kosher, No Added Sugar, Nut-Free, Side Dish, Vegan, Vegetarian, Winter
Tried this recipe?Let us know how it was!
Recipe Rating

    Your Cart
    Your cart is emptyReturn to Shop