Indian Roasted Cauliflower
Transform your side dish game with this vibrant and flavorful Indian Roasted Cauliflower recipe! This easy-to-make dish features tender cauliflower florets coated in a creamy yogurt and spice marinade, infused with aromatic turmeric, cumin, coriander, and garam masala. Roasted to perfection, each bite offers crispy golden edges and a bold medley of authentic Indian flavors. The finishing touch of fresh cilantro and a squeeze of lemon juice adds a refreshing brightness that pairs beautifully with the warm spices. This versatile dish is ready in just 45 minutes and can be served as a side, an appetizer, or even a light vegetarian main with naan or rice. Perfect for weeknight dinners or a show-stopping addition to your dinner party spread, this dish is a must-try for lovers of Indian cuisine and roasted vegetables alike!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 1 cup Yogurt
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground cumin
- 1.5 teaspoons Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cloves Garlic
- 1 inch piece Ginger
- 2 tablespoons Olive oil
- 2 tablespoons Cilantro (fresh)
- 1 small Lemon
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking.
Wash the cauliflower and cut it into evenly sized florets, trying to keep them roughly uniform for even cooking.
In a large mixing bowl, whisk together yogurt, turmeric, cumin, coriander, paprika, garam masala, salt, and black pepper.
Peel and finely mince the garlic and ginger. Add them to the yogurt spice mixture, and mix well to combine.
Add the cauliflower florets to the bowl and toss them until they're evenly coated with the yogurt and spice mixture.
Drizzle olive oil over the prepared baking sheet and spread the cauliflower florets onto the sheet in a single layer, ensuring they aren't too crowded.
Roast the cauliflower in the preheated oven for 25–30 minutes, stirring halfway through to ensure even browning. Look for golden edges with a slightly crispy texture.
While the cauliflower is roasting, finely chop the fresh cilantro and cut the lemon into wedges.
Once the cauliflower is done roasting, remove it from the oven and transfer it to a serving dish.
Sprinkle the roasted cauliflower with chopped cilantro and squeeze fresh lemon juice over the top just before serving.
Serve warm as a side dish or pair with naan bread or rice for a complete meal.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 3767 mg | 164% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 35.2 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 764 mg | 59% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3527 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
