Curried Mango Glazed Cauliflower

We’re bringing cauliflower to life this summer with the taste of the Caribbean, and your palate won’t want to miss out! Garnished with pepitas, picked cilantro leaves, fresh Aleppo chili flakes and puffed lentils, this overnight-prepped recipe made with salt, olive oil and Stonewall Kitchen Curried Mango Grille Sauce will make the thought of a veggie dinner exciting again!

Accredited with 28 Specialty Food Association awards and counting, Stonewall Kitchen continues to create impressive food products, innovative recipes and other delicious offerings, all without the use of GMO or high fructose ingredients.










Cauliflower Brine Ingredients

4 L water

1 cup salt

½ cup sugar

1 cup Curried Mango Grille Sauce


  1. Bring water, salt, sugar and Curried Mango Grille Sauce to a boil.
  2. Once it boils set aside to cool, place in fridge overnight.
  3. Clean all leaves off the head of cauliflower and place in brine overnight.










Cauliflower Marinade Ingredients

1 cup Curried Mango Grille Sauce

2 Tbsps olive oil




  1. Remove cauliflower from brine.
  2. Marinate the cauliflower with Curried Mango Grille Sauce.
  3. Drizzle olive oil over cauliflower and season with salt.
  4. Preheat oven to 450°F, place marinated cauliflower on to a baking sheet and transfer to oven for 40-50 minutes, or until a skewer can easily slide through the centre of the cauliflower.


Garnish Ingredients

¼ cup pepitas

¼ cup puffed lentils

¼ cup picked cilantro leaves

1 Tbsp Aleppo chili flakes


Assembly Directions

  • Place the roasted cauliflower on to a serving platter.
  • Garnish with toasted pepitas, cilantro, puffed lentils and Aleppo chili flakes.

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