Garam Masala Roasted Cauliflower with Raisin Chutney

Garam masala is a complex spice blend that brings any dish to life. It includes cinnamon, cardamon, pepper, mace, nutmeg and cloves. We use it in both the Roasted Cauliflower and the Raisin Chutney – that’s how much we love it. We hope you do too!

Serves 8


For Roasted Cauliflower:
  • 4 heads of cauliflower, cut into "steaks" (you will probably get 2-3 steaks per cauliflower; reserve smaller pieces for another dish - Cauliflower Mash)
  • 1/2 cup coconut oil
  • 3 tbsp garam masala spice
  • salt and pepper to taste
For Raisin Chutney:
  • 1/4 cup coconut oil
  • 1-1/2 cups raisins
  • 1 shallot, finely chopped
  • 1 habanero pepper, seeded & chopped (leave in some seeds if you want the chutney to be more spicy)
  • 1 clove garlic, grated
  • 1 tsp ginger, grated
  • 1 tbsp garam masala
  • 2 tbsp coconut aminos
  • squeeze of lime
  • water for thinning out if too thick
For Plating:
  • 2 packages or bunches of arugula


Make the Chutney:
  1. Add coconut oil to small saucepan over medium heat
  2. Add shallots and cook until translucent
  3. Add garlic and ginger. Sauté until you can smell the aromas, about 30-60 seconds
  4. Add habanero pepper, raisins and garam masala, and allow raisins to caramelize, about 1 minute, constantly stirring
  5. Add coconut aminos and a squeeze of lime. Simmer for about 1 minute. If too thick add a little water
  6. Remove from heat, and set aside (can be made ahead and refrigerated but you may need to add a little water to thin it out)
Roast the Cauliflower:
  1. Preheat oven to 400 degrees
  2. Mix garam masala with coconut oil and baste cauliflower "steaks" on all sides with a pastry brush
  3. Season with salt and pepper on all sides
  4. Roast for 20 minutes, flip and roast another 15-20 minutes until you can easily pierce the cauliflower with a sharp knife
Plate the Dishes:
  1. Fill the plates with arugula
  2. Top each with a cauliflower "steak"
  3. Spoon some of the Raisin Chutney over the cauliflower

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