Paleo Cauliflower Bhaji
Savor the vibrant flavors of this Paleo Cauliflower Bhaji, a nutritious and aromatic dish that’s perfect for those following a Paleo lifestyle or anyone seeking a wholesome, plant-based meal. This recipe transforms a humble head of cauliflower into a spiced masterpiece, combining golden turmeric, earthy cumin, and zesty ginger with perfectly tender cauliflower florets. Cooked in rich coconut oil, this one-pan wonder is ready in just 35 minutes, making it ideal for busy weeknights. Finished with a garnish of fresh cilantro, this gluten-free, dairy-free, and vegan-friendly dish pairs beautifully with simple Paleo sides or can shine as a standalone star. Whether you're seeking a cozy dinner or a flavorful addition to your meal prep lineup, this cauliflower bhaji delivers on both health and taste!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Coconut oil
- 1 large Yellow onion
- 3 large Garlic cloves
- 1 inch piece Fresh ginger
- 1 medium Tomato
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro leaves
Instructions
Prepare the cauliflower by cutting it into small florets. Rinse them under cool water, then drain and set aside.
Finely chop the onion, mince the garlic cloves, and grate the ginger. Dice the tomato.
Heat the coconut oil in a large skillet over medium heat.
Add the chopped onion to the skillet, sautéing for about 5 minutes or until they become translucent and lightly golden.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the diced tomato to the skillet and cook for 3-4 minutes, allowing it to soften.
Sprinkle the ground coriander, ground cumin, turmeric powder, red chili powder, and salt over the sautéed mixture. Stir well to combine the spices with the tomato-onion mixture.
Add the cauliflower florets to the skillet, stirring until they are evenly coated with the spice mixture.
Cover the skillet with a lid and reduce the heat to low. Cook for 10-12 minutes, stirring occasionally, until the cauliflower is tender but still holds its shape.
Once the cauliflower is cooked, taste and adjust the salt if necessary.
Garnish with freshly chopped cilantro leaves before serving.
Serve warm as a side dish or a main course along with your favorite Paleo accompaniments.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4242 mg | 184% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 25.9 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2176 mg | 46% | |
*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.
