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Golden Turmeric Roasted Cauliflower with Raita
5 from 15 votes

Golden Turmeric Roasted Cauliflower with Raita

Golden Turmeric Roasted Cauliflower features cauliflower florets seasoned with turmeric, garam masala, and a blend of spices, then baked to a crisp-tender finish with a light golden color. The dish is enhanced by a cooling raita made from seasoned fermented plant-based yogurt, balancing the spices. This combination makes a flavorful side or a spicy snack when served with dips or as part of wraps.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 61 kcal
Course: Main Course
Cuisine: Fusion, Indian, Vegan

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

    Cup of Yum
  1. 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.
  2. Mix the spices and breadcrumbs in a bowl. Sprinkle all over the cauliflower and toss well to coat.
  3. Spread on parchment lined baking sheet or large dish and spray oil on the florets.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 61

% 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.