Curried Cauliflower and Cranberries
5 from 3 votes
Curried Cauliflower and Cranberries

Greetings, all! I’m glad you liked the looks of my apple cinnamon raising graw-nola. As I mentioned in that post, lower fat recipes aren’t really my “thing,” but there’s more of a demand for them lately, and comments like this are very encouraging: “I am diabetic and have found that if I eat low fat (such as Engine 2 or Fuhrman), I have normal blood sugars. You are so popular that perhaps if you spread the word, it might help more diabetics achieve normal blood sugar.”

Not so sure about the popularity, friend, but I’m so delighted that I gave a recipe that suits your health needs!

Today, I’m actually focusing up on a veggie dish, after many days of edible giving. Of course, you can give vegetables to anyone on your Christmas list, too: I, for example, would be glad to receive any and all vegetable gifts you guys can think of! But this curried cauliflower and cranberry dish is so very tasty that you may not want to share much of it.

The inspiration for this dish is a curried cauliflower and raisin salad I had at Whole Foods recently, served cold and garnished with (ack) red onions. After peeling those onions off, I found the salad itself very tasty (obviously, it channels Aloo Gobi a little bit, too). I’ve wanted to re-create the dish for a while, but it occurred to me this week that it would be fun to give it a holiday themed twist: cranberries in place of raisins. And fresh cranberries in place of dried fruit. It all came together beautifully, and the dish was very easy to make. This is a great holiday side dish, and I may very well make it again for Christmas Day!

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Curried Cauliflower with Cranberries // Choosing Raw
5 from 3 votes

Curried Cauliflower & Cranberries

Author – Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yields: 4 servings


  • 1 head cauliflower (medium or large)
  • 3/4 cup fresh cranberries
  • 2 cloves garlic, minced
  • 1 tablespoon mild curry powder
  • 1 tablespoon maple syrup (or agave syrup)
  • 2 tablespoons avocado oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper (to taste)


  • Preheat oven to 400F. Line a baking sheet with foil or parchment.
  • Cut and core your head of cauliflower. Separate the florets and break them into 2-inch pieces.
  • Place the cauliflower florets into a large mixing bowl. Add the cranberries, garlic, curry powder, maple syrup, and avocado oil. Coat all of the ingredients well with your hands. Transfer the florets to the prepared baking sheet.
  • Transfer the cauliflower and cranberries to the oven. Roast for 25-35 minutes, or until the cauliflower florets are tender and lightly crisping at the edges, flipping once halfway through. Serve or store.

So now I’m on the train up to Hudson, where I’ll soon be reunited with Chloe and her family. I’m so thrilled to be traveling to my proverbial happy place, and hopefully Chloe and I will come up with some fun recipes to collaborate on. We haven’t really done any joint blogging since Chloe became a food blogger, and it’s probably time for that to change!

Meanwhile, the fellow behind me is giving his poor neighbor a long lecture on what it means to be a luddite. As I attempt to tune that out, I’m catching up on the latest issue of Oprah Mag, with Dr. Oz on the cover:


…AND feeling pretty honored that I’m featured in a short piece on raw foods, called “The Raw Deal!” Dr. Joel Fuhrman—a former post-bacc student—is also interviewed, and I could not be prouder to be in such esteemed company.


You can’t tell from the truncated photo, but I was asked to share three of my favorite raw food ideas—one for breakfast, lunch, and dinner. Can you guys guess which three I would have chosen?? I bet you can. And if you can’t, check out the issue, now on newsstands everywhere!

I’ll write soon, from upstate NY…


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Categories: Vegan Basics
Ingredients: Cauliflower
Dietary Preferences: Gluten Free

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5 from 3 votes (3 ratings without comment)

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  1. Congratulations! That’s awesome Gena about the Oprah magazine! Keep up the great work. You definitely deserve it after all those finals and the work you have been doing for your post bacc. I don’t know how you do it all! Take care and I hope you get some rest time and enjoy the holidays!

  2. So, you realise you just questioned your popularity and then pointed out that you’re in Oprah’s magazine in the same post, right? *singing* Someone needs to accept her awesomeness, lalalala! 😉 Congratulations!! I’ll have to see if I can find O down here.

    On a food-related note, this looks wonderful! No one grows cranberries down under so all we have is frozen, but I reckon they could work 🙂

  3. Congratulations! That is such an amazing experience for you! I second the reader comment you posted. I had volatile blood sugar for years, and thought, when I switched to a raw diet, that I needed to avoid fruit. It turns out, removing oil from my diet balanced my blood sugar immediately. Now I can literally eat fruit all day long if I want and my blood sugar is perfect. 🙂

  4. Congratulations and thank you for the delicious recipe!!!!!

  5. Oh My GOODNESS GIRL!!!! So many congrats! You are published in OPRAH!! THAT IS SO MAJOR! But, I am none too surprised. You are amazing and you should be published in Oprah. I hope your time with Chloe is everything you hope for and more my friend. <3

  6. Congratulations, Gena! I can’t get that magazine in my country but I found you on the website: 🙂 I guessed two out of three, haha!

    This recipe looks amazing. I’m not a massive cauliflower fan (to me it’s just like white, less tasty broccoli, but some people say it’s sweeter?) but I love curried anything and cranberries! Perfect for this time of year.

  7. I saw you in Oprah the other day and thought that was so awesome! I also LOVE this recipe idea, super unique!

  8. Wow, congrats–you are so big-time, I’m in awe! And so happy that you’ll get to play in the kitchen with your great friend.

    Total agreement that cauliflower-based leftovers are wonderful, and that dish is not only simple but also stunning.

  9. Oh my goodness, I have to make this! It must have been fate…because I’m visiting NY this week and stopped by a farmers market, where someone was selling fresh cranberries. Couldn’t resist buying some, and now they have a purpose. Thank you for posting this recipe!

  10. Congrats on the feature. And have a great time with Chloe! I know you always do.

    I also wanted to note that I’ve been on a Gena smoothie recipe kick lately, and today it was carrot and banana. So creamy and thick! I really need to add hemp seeds to smoothies more often.

  11. Just read that issue of O! I knew I had heard your name around the blogworld before. 🙂 Congrats and great recipes.

  12. Congrats on the Oprah feature! I will have to look for it at the checkstands to find out the recipes.

  13. THAT IS AMAZING! AH-MAY-ZING!!!! So happy for you! Gena, how wonderful–and what a great present at this time of year! It’s not out yet here but now I cannot wait. I can jump up and down and say “I know her! I know her!!” hee hee! Big hugs and mega congrats! 😀 xo

  14. I have been so into fresh cranberries lately. So tart and delicious! Congrats on the feature, can’t wait to check it out.

  15. What an interesting combination of flavors, I can’t wait to try it. I would never have thought of putting curry and cranberries in the same dish.

  16. Congrats on the magazine coverage!!
    But this dish looks so awesome, I can’t wait to try it out myself. 🙂

  17. I was over-the-moon excited for you when your name and suggestions appeareed in the raw food feature in O a couple of weeks ago. Again, a huge congrats on the honor, Gena! Safe travels, and have a blast!

  18. That’s just awesome about the Oprah magazine, congrats! What an honor! And this cauliflower recipe looks wonderful, I’m curious to try curry with cranberries, sounds divine!

  19. Congrats on being featured in Oprah, Gena! Awesome.

    I love love love curry – especially with sweet but tart things like fruit. Such an awesome combination. I love the short ingredient list, too 🙂

  20. Congrats on being featured in O Magazine! That’s huge!

    Your recipe sounds fabulous. I often walk right by the cauliflower in the grocery store (I have no idea why – perhaps I get distracted by kale? ;)), but this flavor combo has put it on my radar. Thanks!

  21. omg you are so so famous! that’s amazing! congrats. Also, the cauliflower looks delish!

  22. You’re featured in O Magazine!!! THAT’S AWESOME!! Congrats!!

    And this meal…coconut oil, maple/agave and the cranberries…right there…you can make just about any veggie taste amazing. Yours look wonderful.

    Have a wonderful time in NY with your friends ‘n fam.