Whole30 Cauliflower Subji
Elevate your Whole30 menu with this vibrant and flavorful Cauliflower Subji, a nutritious spin on the traditional Indian vegetable curry. Made with aromatic spices like mustard seeds, cumin, and turmeric, this dish combines tender cauliflower florets with a savory tomato-onion base for a satisfying, plant-based meal that’s entirely Whole30-compliant. The use of coconut oil adds richness while keeping it dairy-free, and garnishing with fresh cilantro brings a burst of freshness to every bite. Ready in just 40 minutes, this recipe is perfect as a side dish or paired with cauliflower rice or lettuce wraps for a wholesome, grain-free main course. Gluten-free, vegan, and packed with bold flavors, this Cauliflower Subji is a must-try for anyone seeking healthy and delicious meal inspiration!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 large, finely chopped Onion
- 3 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 1 medium, chopped Tomato
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon (or to taste) Salt
- 2 tablespoons, chopped Cilantro
Instructions
Begin by chopping the cauliflower into small florets and rinse thoroughly. Set aside.
Heat the coconut oil in a large skillet over medium heat.
Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to sizzle and pop for about 30 seconds to release their flavors.
Add the finely chopped onion to the skillet and sauté until soft and golden brown, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the chopped tomato to the skillet and cook until it breaks down and becomes mushy, about 3 minutes.
Sprinkle the turmeric powder, coriander powder, red chili powder, and salt over the tomato mixture and stir to combine.
Add the cauliflower florets to the skillet, tossing them gently to coat with the spices and tomato mixture.
Cover the skillet with a lid and let the cauliflower cook for about 15 minutes, stirring occasionally, until tender but not mushy.
Garnish the cauliflower subji with freshly chopped cilantro before serving.
Serve hot as a side dish or pair it with compliant Whole30 cauliflower rice or lettuce wraps for a complete meal.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4469 mg | 194% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 32.2 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2679 mg | 57% | |
*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.
