Golden Turmeric Roasted Cauliflower with Raita
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
61 kcal
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Course
Main Course
Golden Turmeric Roasted Cauliflower with Raita
Description
The cauliflower is chopped into small florets, coated with neutral oil and lemon juice, and then mixed thoroughly with a custom spice blend including turmeric, garam masala, garlic and onion powder, cayenne pepper, and optional cinnamon and clove powder. Panko breadcrumbs or gluten-free substitutes add texture and help create a crisp crust when roasted at high temperature.
Roasted first at 425°F and then at 400°F to achieve tender interior and golden edges, the cauliflower develops a robust spice profile complemented by the herbal, creamy raita dip. The raita typically contains non-dairy yogurt mixed with chopped onions or cucumbers, mint, cumin, cayenne, and seasoning to provide a cooling contrast to the warming spices.
This dish pairs well with chutneys, chimichurri, or as a filling for wraps and tacos, adding a vibrant, spiced vegetable option to meals. It also accompanies spiced beans or chickpeas well.
The notes provide a vegan raita recipe, suggest substitutions for breadcrumbs to accommodate dietary preferences, and remind that nutrition values are calculated per serving without the dip included.
Ingredients
- 1 cauliflower medium head, chopped into small florets
- 3 tsp neutral cooking oil generic cooking oil
- 1 tsp lemon juice or lime juice
- 1 tsp Turmeric
- 1 tsp garam masala or use curry powder of choice
- 1/2 tsp salt
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp cayenne pepper or use 1 tsp sweet paprika + pinches of cayenne to taste
- black pepper a good dash
- pinches cinnamon optional, powder
- pinches clove optional, powder
- 1.5 to 2 tbsp panko breadcrumbs use gluten free breadcrumbs or coarsely crushed oats or 2 tsp rice flour to make gluten-free
- Raita to serve with
- chutney
- lemon
Instructions
- Slice the cauliflower into florets and add to a large bowl. Drizzle oil and lemon juice. Mix and rub the oil and lemon juice into the florets.
- Mix the spices and breadcrumbs in a bowl. Sprinkle all over the cauliflower and toss well to coat.
- Spread on parchment lined baking sheet or large dish and spray oil on the florets.
- Bake at 425 degrees F (220 deg C) for 20 minutes, then reduce heat to 400 degrees F. Turn the sheet around or move the cauliflower around a bit and bake for another 10 to 15 minutes.
- Make the raita dip (see notes), or cilantro mint chutney, chimichurri. Serve as is with dips or with some spiced up beans/chickpeas on the side, or make tacos or wraps.
Notes
- Prepare the vegan raita by whisking unsweetened non-dairy yogurt with water and mixing in finely chopped onions or cucumber, mint, cumin, chili powder, and salt for flavor.
- Use gluten-free breadcrumbs or crushed oats as alternatives to panko for dietary needs.
- Serve the roasted cauliflower with cilantro mint chutney or chimichurri for added flavor variations.
- This recipe’s nutrition information excludes the raita dip and is calculated per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Calories | 61kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Sodium | 336mg | 14% |
| Potassium | 112mg | 2% |
| Vitamin C | 13.4mg | 15% |
| Calcium | 15mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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