Sunkist® Pan-Roasted Lemon-Curry Cauliflower with Almonds and Golden Raisins

Serves 6

This low-sodium recipe uses just a quarter teaspoon of salt.


  • 2 tablespoons extra-virgin coconut oil
  • 5 cups cauliflower florets (about 1 head)
  • ¹⁄3 cup vegetable broth
  • ¼ cup golden raisins (or natural raisins)
  • 1 teaspoon curry powder
  • ½ teaspoon grated lemon zest
  • Freshly ground black pepper
  • 2½ teaspoons fresh lemon juice
  • ¼ cup chopped Italian flat-leaf parsley
  • 2 tablespoons slivered almonds, preferably toasted*
  • ¼ teaspoon salt


Heat a large skillet on medium-high heat and add coconut oil.


Carefully add cauliflower to hot oil and brown on one side without stirring, about 4 minutes. Stir a few times and then brown on another side for 4 minutes, reducing heat as needed to prevent burning.


Reduce heat to medium-low and add broth, raisins, curry powder, lemon zest and pepper.


Cover loosely and simmer until cauliflower is fork tender, about 10-15 minutes. Stir in lemon juice, parsley, almonds and salt.



*Cook’s tip: To toast almonds, cook slowly on medium heat in a dry sauté pan until fragrant and golden brown, about 10 minutes. Time saver: Toast enough almonds for multiple recipes at once and store in a sealed container.

Nutrition Analysis: 100 cal, 6 g fat, 0 mg chol, 180 mg sodium, 11 g carbs, 3 g fiber, 6 g sugar, 2 g protein.

Michelle Dudash,, is a registered dietitian nutritionist, Cordon Bleu-certified chef and best-selling author of Clean Eating for Busy Families.