Curry Roasted Cauliflower with Wheat Berries

It was a beautiful spring night in Park Slope and my friends Jamie and Jason invited Dave and I over to dine al fresco under their enormous fig tree in their backyard (not your typical Brooklyn apt). She made this delicious recipe and I couldn't get it out of my head! This is my own adaptation on her meal.

Roasted cauliflower with turmeric, cumin and himilayan sea salt.

Roasted cauliflower with turmeric, cumin and himilayan sea salt.

Curry Roasted Cauliflower with Wheat Berries

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2 cups of organic wheat berries
3.5 cups of water
1 head of cauliflower
2TB or ground cumin
1TB of Turmeric
2TB of olive oil
1/4 cup of organic raisins
1/2 cup of chopped raw cashews
large pinch of Himalayan sea salt
Tahini dressing (recipe here)



  • Preheat the oven to 375.
  • Put the wheat berries and water in a pot and bring to boil. Then cover and let simmer covered for 45 minutes - 1hr.   
  • Cut up the cauliflower into bite size pieces. Spread it out on a ceramic dish or baking sheet, pour over the olive oil, cumin, turmeric and Himalayan sea salt, mix it all up and put in the oven for 20 minutes. Using a spatula, flip the cauliflower over and bake for another 15 minutes.
  • Test the wheat berries by sampling. If they are chewy and tender they are done!
  • Strain the wheat berries and put in a big mixing bowl. Add the raisins and combine.
  • Take the cauliflower out of the oven and spoon over the wheat berries. Add the cashews and tahini dressing and enjoy!