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Turmeric Roasted Cauliflower with Raita Dip. These Delicious Golden Cauliflower Bites are easy and quick. Serve with a dash of lemon or with a non-dairy Yogurt onion dip or Green Chutney. Vegan Soyfree Nutfree Recipe. Can be gluten-free Jump to Recipe
Got a head of cauliflower? Make these easy and Delicious golden cauliflower bites.
Toss the cauliflower florets in turmeric, spices, lemon, black pepper, bake to perfection and try to not eat it all right out of the oven. Serve with just lime juice, non dairy yogurt raita as dip or cilantro chutney or chimichurri. The florets can be added to a bowl with chickpeas or beans, or made into wraps or tacos. Use the dip of choice to dress.
What is your favorite way to serve cauliflower?
More Cauliflower Recipes from the blog
- Taco Spice roasted Cauliflower
- Aloo Gobi – Instant pot
- Cauliflower Fried Rice
- Cauliflower Red pepper Soup
- No Bake Cauliflower Gratin
Golden Turmeric Roasted Cauliflower with Raita
Ingredients
- 1 medium head of cauliflower, chopped into small florets
- 3 tsp oil
- 1 tsp lemon juice or lime juice
- 1 tsp turmeric
- 1 tsp garam masala or use curry powder of choice
- 1/2 tsp salt
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp cayenne or use 1 tsp sweet paprika + pinches of cayenne to taste
- a good dash of black pepper
- pinches of cinnamon and clove powder, , optional
- 1.5 to 2 tbsp panko breadcrumbs, use gluten free breadcrumbs or coarsely crushed oats or 2 tsp rice flour to make gluten-free
- raita (see note), chutney or lemon to serve with
Instructions
- Slice the cauliflower into florets and add to a large bowl. Drizzle oil and lemon juice. Mix and rub the oil and lemon juice into the florets.
- Mix the spices and breadcrumbs in a bowl. Sprinkle all over the cauliflower and toss well to coat.
- Spread on parchment lined baking sheet or large dish and spray oil on the florets.
- Bake at 425 degrees F (220 deg C) for 20 minutes, then reduce heat to 400 degrees F. Turn the sheet around or move the cauliflower around a bit and bake for another 10 to 15 minutes.
- Make the raita dip (see notes), or cilantro mint chutney, chimichurri. Serve as is with dips or with some spiced up beans/chickpeas on the side, or make tacos or wraps.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this as a side dish tonight. It was absolutely delicious!!
yay!
We make this probably every other week since we saw it. It is amazing! It is a favorite of our teenage sons.
We use 2 cauliflower heads, 2 blocks of our local Maine tofu pressed, and triple the spices from the original. We also use ground up oats (in the blender) instead of bread crumbs.
Absolutely delicious, thank you so much!
thats awesome!
This was amazing and I will definitely make it again! I added a little more lemon juice and both garam masala (1//4tsp) and curry powder (1 tsp), but then I was using a large head of cauliflower (not med.)
yay!
I just made this and let me tell you these were absolutely delish. I am a cauliflower fan and this was a different recipe which just got me going on it. The only thing I did different was added tofu to it. The combo was just perfect. I complimented with chimichurri on all wheat tortilla and the flavors just burst in my mouth.
Took images.
Thank you for this recipe.
Kay
Thats awesome!!
These turned out amazing. We just ate them off the pan with some lime juice and avocado.
awesome!
This looks amazing!! Thank you so much, Richa, for another great recipe idea.
A nice way to have something like raita but keeping it vegan is to use coconut cream. I buy coconut milk in a can and put the can in the fridge overnight. When I’m ready to use it, I very slowly turn the can upside down then open with the can opener. It will have separated and the water will be on top and easy to drain (keep aside for other dishes). What’s left is a beautiful thick cream that is the same consistency you are looking for in raita and the bonus is that it is sweet and coconutty♥
thats a good idea with coconut cream. It adds some coconut flavor. I use non-dairy yogurt (almond milk yogrt works best for neutral flavor) that tastes almost exactly the same as dairy yogurt to make a fabulous raita that I have served to non-vegan people who had a hard time believing it wasnt dairy.
Hi Richa. Fairy new vegan here and your blog has become my go-to! Hey what brand of non-dairy unsweetened yogurt you recommend? Curd/Yogurt is my biggest struggle in my Vegan journey so far. I’m looking for something that can be close in taste to our desi dahi 🙂 Thank You for all that you do!
i use kite hill plain almond milk yogurt. its the closest to dairy yogurt for savory recipes. I am not surer if you get kite hill where you are. You can make your own yogurt, its just like making dairy yogurt.I like almond cashew milk yogurt best when homemade (blend some cashews into almond milk). Heat the milk to just about boil. Let it cool to warm, add yogurt culture(any non dairy yogurt, or add some probiotic powder). Let it sit to set. See the detailed recipe in my first book