Paleo Cauliflower Subji
Transform your weeknight meals with this flavorful *Paleo Cauliflower Subji*, a vibrant and healthy twist on the classic Indian dry curry. Roasted cauliflower florets are infused with the earthy goodness of cumin, turmeric, and coriander, while garam masala adds a tantalizing layer of warmth. Made with nutrient-rich coconut oil and brightened with fresh ginger, green chili, lemon juice, and cilantro, this low-carb, gluten-free dish is perfect for those following a paleo or healthy eating lifestyle. Ready in under 40 minutes, this fragrant and vegetable-focused recipe is ideal as a standalone entree or a hearty side dish. Whether you’re meal prepping or serving it fresh, this savory cauliflower subji promises to delight with its bold spices and wholesome ingredients.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.75 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lemon juice
- 1 inch Fresh ginger
- 1 small Green chili
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into small florets, and soak them in salt water for a few minutes for cleaning.
Rinse the cauliflower and pat it dry with a kitchen towel.
Line a baking tray with parchment paper, and place the cauliflower florets in a single layer.
Drizzle 1 tablespoon of coconut oil over the cauliflower, toss to coat evenly, and roast in the oven for 15 minutes or until slightly golden and tender.
While the cauliflower is roasting, finely chop the fresh ginger and green chili. Set aside.
Heat the remaining 1 tablespoon of coconut oil in a large pan over medium heat.
Add cumin seeds and let them sizzle for about 30 seconds, releasing their aroma.
Add the chopped ginger and green chili to the pan, sauté for about 1 minute.
Sprinkle in the turmeric, red chili powder, coriander powder, and salt. Stir well to combine with the aromatic oil.
Add the roasted cauliflower into the pan, tossing it to coat the pieces evenly with the spice mixture. Cook for 5 minutes.
Sprinkle garam masala over the cauliflower, and stir to combine. Let it cook for an additional 2 minutes to meld the flavors.
Turn off the heat and add freshly chopped cilantro and lemon juice. Toss gently to combine.
Transfer the Paleo Cauliflower Subji to a serving dish and garnish with additional cilantro if desired. Serve hot.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2472 mg | 107% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 10.3 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1722 mg | 37% | |
*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.
