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Blistered Curry Cauliflower with Mint, Currants, and Toasted Almonds

By March 1, 2021No Comments
Blistered Cauliflower

Hi Everyone! What a week and we’re only just beginning.  I promised I’d only reach out when I really had something to say, and I REALLY have something to say.

First off, I’m hosting an amazing giveaway with my friends @Bulletproof and @WilliamsSonoma!  You can enter to win my two latest cookbooks; a 6-piece set of Williams Sonoma’s Goldtouch Nonstick Cookware; and my favorite products from Bulletproof including their MCT oil, Complete Daily Energy Collagen, and Ghee.  The whole prize package is worth $285! Enter HERE before Wednesday, as in tomorrow!

Also, I am so excited to share this 21 day “reset” that I’m embarking on with Katie Couric.  After watching Katie interview Dr. Mark Hyman about his latest book “The Pegan Diet: 21 Practical Principles for Reclaiming Your Health in a Nutritionally Confusing World,” I’ve been eager to tweak my diet to see if I could reclaim some energy and eliminate some of my nagging symptoms of fibromyalgia.  Dr. Hyman’s approach is to remove the ingredients that are causing us the most trouble and focus on eating organic vegetables, some fruit, organic and sustainable animal proteins, and a few types of fish. Yes, that means eliminating A LOT of foods we all love, but I promise you we’ll make food so tasty you won’t even notice!  And he promises us we’ll start feeling better within a few days.  DAYS!

Katie and I started today, but we’re both sharing recipe ideas, meal planning tips, and shopping lists for you to join us at any point.  (Look out for amazing discounts and giveaways on my Instagram feed as well!)

To get the scoop, make sure to subscribe to Katie’s newsletter at and stay subscribed to mine right here.

If you’d like to get started with us right away, below is a list of the recipes I’m making this week.  You’ll notice I share the tweaks I made to “peganize” them, i.e. eliminating any dairy or sugar like maple syrup or honey.

I’ll be announcing a bunch of IG Lives this week to show you how to cook the recipes that might be a little less familiar to you.

Let’s do this, Friends!


Curry-Roasted Cauliflower with Haas Sauce 

For a less exciting presentation but major time saver, follow this recipe for roasting instructions instead, but make sure you still add the Haas Sauce! It’s a game changer.

Hasselback Sweet Potatoes with Lemon Gremolata

Okay, ignoring the beautiful Ribeye steak in the picture is hard if you’re a meat eater-feel free to make it too if you can source high-quality, pastured beef-but the technique of making a sweet potato like this is so fun that I had to show you! And the preserved Lemon Gremolata is amazing, but you can substitute Chimichurri/Haas Sauce again to make things easier.

Green Bean and Snap Pea Salad with Mustard Vinaigrette

Keep it pegan by skipping the squeeze of honey that is called for in the vinaigrette.

Also, don’t worry if you can’t find pea shoots or multiple types of peas like snap peas and snow peas.  I found organic sugar snap peas and organic green beans today and that’s all I’m using in mine.

Sheet Pan Salmon with Spring Vegetables

Once again, you can totally make this in the oven instead of on the grill.  And if you’re buying store bought pesto, there is plenty that is free of cheese.

Modern Salade Nicoise

Why is this modern?  Because I took some of the components of the classic French recipe and added a California twist!

Mini Meatball Minestrone

Although I created this recipe for Traeger Grills, you can certainly make this soup on a cooktop!  I can walk you all through it this week if you’d like.  Also, let’s omit the cheese from the meatballs, and substitute chickpeas/garbanzo beans for the cannellini beans.  And you can use whatever ground meat you like as long as it’s pasture-raised and organic.

Sweet Potato and Turkey (or Pork or Beef) Chili with Black Beans and Toasted Pepitas

Heads up: My original recipe calls for cute little tortilla strips on top.  SKIP THEM! They’re not on the plan.  Also, I’m giving you a recipe for a green sauce that you can use all week, so you don’t need to make this cilantro oil either. (I should write a cookbook that is only focused on my green herb sauces. ha!)

Country Captain’s Chicken

If you’ve never made a braise before and want to learn, I’d love to teach you this one!  It takes a little time because you have to brown the meat on both sides, then prepare the sauce, and then allow the chicken to cook in the sauce until it’s tender.  So why don’t we do an Instagram Live this week and i’ll teach you this one?  Oh, and we’ll have to skip the rice of course and Dr. Hyman will probably tell us to skip the raisins too.  Bah humbug.  Add them back when we’re allowed! 😉

Three Ingredient Pot Roast

That’s right.  It’s got three ingredients (besides salt) and it’s the best dang pot roast ever.  The trick?  You HAVE to pack it into a tight pan so the meat can braise in its own juices. Again, I made this recipe for the Traeger grill but you can simply put it in your oven at 375 degrees F instead.

Breakfast Recipes: 

Blackberry Basil Smoothies 

My original recipe is made with strawberries and honey, but if you’re doing the highest level of the reset those are off limits.  I bought frozen raspberries and blackberries instead and am going to see how it tastes without any sweetener at all. If I can’t stand it, I’ll add a teaspoon of honey or maple syrup.  Don’t tell. 😉 Also, if you like to use collagen you can add a scoop!

Crustless Mini Quiches

Obviously you’ll need to omit the cheese while going Pegan, but you can add more veggies if you’d like!  Also, use a regular muffin tin if you don’t have a mini one.  I’m going to test it out myself on Monday morning and let you all know how long they take to bake!

Chia Seed Pudding: If you grab a bag of chia seeds and have coconut milk or almond milk, I’ll show you how to make these this week. (Translation: I’ve never measured my ingredients before so you’re my excuse to make it a real recipe!)  They are so easy to make!

Snacks, Sauces, and Staples to Get You Through the Week 

The Original Haas Sauce, aka Amanda’s Chimichurri

This recipe is so simple to make, but the beauty of it is that you can put it on practically ANYTHING and it keeps in the refrigerator for at least a week.  You’ll find this sauce being poured over shrimp, chicken, salmon, skirt steak, cauliflower, broccoli, eggs… you name it and we’ve tried it.  And if you don’t have all of the herbs, you can mix flat-leaf parsley, basil, mint, and cilantro.  I promise you every combination of those four I’ve used is delicious!

Garlicky Lemon Vinaigrette 

If you make this towards the beginning of the week, you’ll be able to use it on an impromptu salads you make for lunch, or to refresh the Green Bean and Snap Pea Salad.  It’s also as close as I get to a Caesar dressing while keeping it vegan. (I know my kids will pile grated Parmesan on their salads since i’m not adding it to the vinaigrette and we’ll all be happy.)

Curry Spiced Nut Mix with Maple and Black Pepper

Note: Omit the little bit of maple syrup I call for to keep it pegan!

Hummus with Pine Nuts and Parsley

Don’t have za’atar spice? Don’t sweat it! Same goes for the pine nuts.

Blistered Cauliflower

Blistered Curry Cauliflower with Mint, Currants, and Toasted Almonds

Amanda Haas
When I’m left to my own devices, you’ll see me roasting cauliflower for breakfast, lunch, and dinner. Proven to balance hormones, reduce cancer risk, fight inflammation, improve digestion, and even aid in weight loss, this is one underappreciated crucifer we all need in our lives! Roasted at high heat with anti-inflammatory spices and balanced with bright mint and crunchy almonds, this cauliflower is a vegetarian dream come true. Though I love chunks of cauliflower, slices cook faster and have more surface area to get crispy and caramelized. Don’t forget: where there’s turmeric, there should be black pepper. It increases the bioavailability of turmeric by 2000 percent!
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4


  • 1 head cauliflower, about 1 1/2 lb cored and cut into 1/2 in slices
  • 2 tbsp extra-virgin olive oil
  • 1 garlic clove grated
  • 1 tsp curry powder
  • ½ tsp ground turmeric
  • Kosher salt
  • Freshly ground black pepper
  • cup roasted, salted almonds chopped
  • ¼ cup currants rehydrated and drained
  • ¼ cup chopped fresh mint
  • 2 tsp grated lime zest


  • Preheat the oven to 450°F [230°C].
  • Combine the cauliflower, oil, garlic, curry powder, turmeric, ½ tsp salt, and ½ tsp pepper in a large bowl. Toss until the cauliflower is evenly coated. Spread the cauliflower out onto a large baking sheet, making sure not to overcrowd the cauliflower. Roast until the cauliflower is tender and golden brown, 15 to 20 minutes, flipping halfway through.
  • Toss with the almonds, currants, mint, and lime zest. Season with salt and pepper. Serve warm or at room temperature.


Reprinted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019.
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