Whole30 Cauliflower Bhaji
Transform your mealtime with this vibrant and nutrient-packed Whole30 Cauliflower Bhaji—a delicious and healthy take on the classic Indian vegetable dish. This recipe pairs tender cauliflower florets with aromatic cumin and mustard seeds, warm turmeric, and fragrant coriander powder, ensuring a bold burst of flavor in every bite. Sautéed in creamy coconut oil alongside onions, garlic, ginger, and tomatoes, this dish is both comforting and Whole30-compliant. Finished with a zesty splash of lemon juice and fresh cilantro, it’s the perfect blend of spice and freshness. Ready in just 40 minutes and ideal for meal prep, this cauliflower bhaji is a gluten-free, dairy-free, and paleo-friendly option that will satisfy your cravings while keeping you on track with clean eating. Serve it as a light main dish or a flavorful side to complete your healthy dinner spread!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Coconut oil
- 1 medium, finely chopped Onion
- 1 large, chopped Tomato
- 1 inch piece, grated Ginger
- 3 finely chopped Garlic cloves
- 1 finely chopped Green chili
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Prepare the cauliflower by removing the leaves and cutting it into small florets. Wash and drain well.
Heat the coconut oil in a large pan over medium heat. Once hot, add the cumin and mustard seeds, allowing them to splutter for about 30 seconds.
Add the chopped onions to the pan and sauté until translucent, about 3-4 minutes.
Stir in the grated ginger, chopped garlic, and green chili. Sauté for another 2 minutes until fragrant.
Add the chopped tomatoes, coriander powder, and turmeric powder. Cook for 3-4 minutes until the tomatoes soften and the spices are well blended.
Add the cauliflower florets to the pan. Stir well to coat the florets with the spice mixture.
Season with salt and mix thoroughly. Cover the pan and cook on medium-low heat for 10-15 minutes, stirring occasionally, until the cauliflower is tender yet retains a slight crunch.
Once the cauliflower is cooked, remove from heat and add lemon juice. Stir to combine.
Garnish with chopped cilantro and serve hot, enjoying the fresh and wholesome flavors of this Whole30 dish.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3331 mg | 145% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 29.7 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3677 mg | 78% | |
*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.
