Curried Cauliflower and Yams

Curried Cauliflower and Yams

There is a reason Rachel McAdams movies exist.

Rachel McAdams movies exist because sometimes, on a random Wednesday evening, you just need a good cry. And there is nothing that gets the tears flowing like watching The VowThe Notebook, or The Time Travelers Wife.

A night like this might also call for a glass of red wine, some good chocolate, or perhaps a fuzzy blanket and cat snuggles.

And when you’re really an emotional mess? I recommend roasted vegetables. I mean, a gal’s gotta eat and something full of fiber just makes sense in a situation like this.

Plus, when you combine the vegetables with curry powder and turmeric? It’s the perfect balance of flavor and flair. It helps, I promise. 

  Curried Cauliflower and Yams

I love this dish as a simple side to any entree. The prep is minimal, making it a perfect go-to option for a quick weeknight meal. If you’re not a fan of nuts, feel free to leave the almonds out and if you’re feelingn extra decadent, I really love to add a drizzle of olive oil just before serving.

Curried Cauliflower and Yams
Prep time
Cook time
Total time
Recipe type: Side
Serves: 4
  • 1 medium head cauliflower, diced
  • 1 medium yam, diced
  • 1 tablespoon coconut oil
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • ¼ cup sliced almonds
  • ¼ cup cilantro, chopped
  • Sea salt, to taste
  1. Pre-heat oven to 400 degrees F.
  2. Toss cauliflower and yam with coconut oil, curry powder, and turmeric. Lay flat on a baking sheet and roast for about 30 minutes, or until tender, turning occasionally to ensure that all vegetables are evenly roasted.
  3. Remove from oven and toss with almonds and cilantro. Season with salt as desired and serve warm.


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