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Oven-roasted cauliflower with warm Indian spices, caramelized onion, sweet golden raisins, and crunchy pine nuts. A flavorful healthy side dish perfect for any occasion!
Turmeric Indian Roasted Cauliflower
I have a philosophy about vegetables. People tell me all the time that they don’t like vegetables, but I have turned some vegetable haters into vegetable lovers, so I do have a few tricks up my sleeve! I believe vegetables can be transformed by adding some savory spices, drizzling them with a little extra virgin olive oil, and roasting them in the oven. I am a huge fan of roasting veggies because it brings out the very best flavors of the vegetables.
Roasted cauliflower takes on a caramelized flavor, and the Indian spices elevate cauliflower. With a handful of spices and some olive oil, you can create a dish that’s both healthy and packed with flavor. Plus, roasting cauliflower is quick and easy, making it a great go-to recipe for busy weeknights.
This has quickly become one of my family’s favorite side dishes! You can pair it with any protein, such as grilled chicken or steak, or even with a bright salad for a meatless dinner.
Indian roasted cauliflower ingredients:
- Cauliflower: The star of the show! Cauliflower is the perfect vegetable for this recipe because it has such a mild flavor so it lets the spices really shine. Cauliflower is a low calorie and low carb veggie, which helps you be fuller faster. Make sure that it has been washed, cut, and pat dried.
- Caramelized onion: You can either roast the onions with the cauliflower or slowly caramelize the onions in a skillet with butter or olive oil while the cauliflower is cooking. I prefer to caramelize the onions in a skillet to bring out their sweetness.
- Butter or olive oil: Used to roast the cauliflower, it’s the perfect amount to make it crispy instead of soft and mushy.
- Turmeric: I have been using turmeric for years because of its incredible health benefits. “Turmeric, known as the golden spice of India, is a versatile spice known for its musky aroma, bitter and citrusy flavor, and trademark golden-yellow color. It’s currently trending among foodies and health enthusiasts due to its antioxidant-rich and anti-inflammatory properties.”
- Curry seasoning: I love to use curry powder in this recipe, or a curry seasoning. It brings such a smokiness and warmth from the ginger, cloves, nutmeg, and cinnamon.
- Garlic powder: Or granulated garlic. Either one will add some nice savory flavor to balance out the warmth of the Indian spices and the sweetness of the raisins.
- Golden raisins: Golden raisins are used in Indian cooking and known for their sweetness to balance out the warmth and spice. If you aren’t much of a raisin fan, you can replace them with chopped dates.
- Pine nuts: These are the perfect crunch in this recipe! Makes the texture incredible while adding a nice nutty flavor.
How to make Turmeric Roasted Cauliflower:
- Start by chopping up a head of cauliflower into bite-size pieces. You can find already chopped up, packaged cauliflower at the grocery store if you want to save some time.
- Place the cauliflower on a baking sheet and heat the oven to 400 degrees. Drizzle with olive oil and spices. Toss to evenly coat the cauliflower.
- Roast for at least 20 minutes or until the cauliflower is fork-tender.
- The onions can be roasted with the cauliflower or slowly caramelized in a skillet with butter or olive oil while the cauliflower is cooking in the oven.
- Remove from the oven and toss with caramelized onions, golden raisins and pine nuts. May sprinkle with more spices as needed.
Roasted cauliflower FAQ’s:
Cauliflower has a high amount of water, which makes it sometimes difficult to get crispy instead of just mushy.
The key is to make sure that your florets are spread apart on the pan. Each cauliflower floret needs enough room around it to be able to have air circulate, which makes the cauliflower more crispy as it dries out.
Another problem could be too much oil or butter. You want enough to just lightly coat the cauliflower without drowning it.
Make sure not to overcook the cauliflower, it would get too soft.
Turmeric is a small spice that packs quite the healthy punch! It helps reduce inflammation, and is full of antioxidants. Turmeric can improve the immune system and help fight off the smallest infections or even prevent the biggest sicknesses, such as cancer. It can also protect cells from free radicals and other types of damage.
The cauliflower is done when it has turned golden brown with slightly crispy edges and is tender when pierced with a fork. Depending on your oven, this can take anywhere from 20 to 25 minutes. If you like it extra crispy, you can roast it for an additional 5 minutes, keeping a close eye to avoid burning.
This Indian roasted cauliflower works well as a side dish for Indian mains like chicken tikka masala or Indian butter chicken. I love to serve it with coconut cauliflower curry as well.
Yes, roasted cauliflower can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it back in the oven at 350°F for about 10 minutes until warmed through and crispy again.
Indian roasted cauliflower is an easy, healthy, and flavorful dish that’s sure to become a favorite in your kitchen. The blend of spices adds a punch of flavor without overpowering the natural sweetness of the roasted cauliflower. Plus, with the option to customize the spices and adjust the heat, you can make this dish your own.
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Turmeric Roasted Cauliflower
Equipment
Ingredients
- 1 1/2 to 2 lbs. Chopped Cauliflower (weight after chopped, about 1 large head)
- 3-4 Tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Turmeric (The Spice Hunter)
- 1/2 teaspoon Curry Powder Blend (The Spice Hunter)
- 1/4 teaspoon Granulated Garlic (The Spice Hunter)
- 1/2 to 1 teaspoon Salt (to taste)
- 1/4 Sweet Onion (sliced)
- 2 Tablespoons Butter or Olive Oil
- 1/2 cup Golden Raisins (or dates)
- 1/4 cup Pine Nuts
Instructions
- Heat oven to 400 degrees. Place chopped cauliflower on a baking sheet. Drizzle olive oil all over the cauliflower. Sprinkle with turmeric, curry blend, garlic, and salt. Toss to evenly coat. Place in the oven and bake for about 20 minutes or until fork tender.
- Heat a small skillet over low heat. Add 2 Tablespoons of butter or oil. Once melted, add onions and stir to coat. Continue to cook on low heat for about 12-15 minutes, or until onions are soft and translucent. May need up to 20 minutes.
- When cauliflower is done cooking, remove from oven and toss with caramelized onions, golden raisins, and pine nuts. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t think I’ll be able to eat cauliflower any other way! This was soooo good and made me forget I was eating veggies
Veggies elevated to a very high level!! Soooooo gooood!!
Made my veggies taste so good!!!!
This was delicious. Such a unique way to eat cauliflower. My whole family loved it.
This recipe was a game changer for our family….my kids were eating cauliflower and loving it! Thank you for this recipe!