Turmeric roasted cauliflower served with cilantro chutney is an easy appetizer or side dish with lots of bright color and flavor.
I should start by telling you that I’ve always loved cauliflower. I like it in salads, mashed or made into rice, and yes I know not everyone feels the same way, but if there’s one way to make it that even cauliflower skeptics can agree upon it’s roasting it.
Cauliflower is a particularly versatile (even if sometimes underappreciated) vegetable because its mild flavor makes it adaptable to so many flavors, making it a wonderful blank canvas with which to play. I especially like it paired with Indian spices like turmeric, ginger and black pepper.
Roasting brings out the sweet, nutty flavor of the cauliflower, while the spices add a bit of heat and earthiness. The heat of the oven transforms the florets, making them tender and just a bit crisp with golden brown bits around the edges.
What you end up with are vibrant yellow (thanks to the turmeric) bite-sized pieces that you’ll want to pop into your mouth right off the pan. I like to serve mine as an appetizer along with a cilantro chutney for dipping.
The chutney is bright with the grassy flavors of cilantro, the heat of chili peppers and the tang of yogurt. It makes a pretty terrific dip on its own but is especially nice paired with the turmeric roasted cauliflower bites. Of course you can also easily serve this as a side as well if you’d prefer. Either way, they’re bound to disappear fast!
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