Cauliflower Gold

This recipe with toasted walnuts is a great way to enliven cauliflower. This well-balanced dish of cauliflower, spices and walnuts can served hot or cold!

Cauliflower Gold


  • 4 tablespoons extra-virgin olive oil
  • 1 head cauliflower, cut into small florets
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • Pinch of cayenne pepper
  • 1 1/2 cups vegetable stock
  • 3 tablespoons tomato paste
  • 1/2 cup chopped toasted California walnuts


  1. Heat 3 tablespoons of the olive oil in a large skillet over moderate heat and add the cauliflower. Stir frequently until lightly browned and tender, 15 – 20 minutes. If the cauliflower is not tender when pierced, cover the pan the last 5 minutes of cooking.
  2. With a slotted spoon, remove the cauliflower from the pan and set aside.
  3. Return the pan to heat and add the remaining tablespoon of olive oil. Add the garam masala, cumin, chili powder, turmeric and cayenne and stir for 30 seconds.
  4. Add the vegetable stock and tomato paste and stir to blend. Return the cauliflower to the pan, and stir for 2 – 3 minutes, to heat through.
  5. Add the walnuts, mix well and serve.

Total time 50 mins | Cook time 30 mins | Active time 20 mins | Serves 8

Nutrition: 150 calories Fat 13g saturated fat 2g monounsaturated fat 7g polyunsaturated fat 4g cholesterol 0mg sodium 60mg carbohydrates 8g dietary fiber 3g protein 3g

Created By Jim Perko - Chef.

Recipe and photo used with permission from: California Walnut Board

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