Turmeric roasted cauliflower poppers are served with a cilantro chutney for 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 if there’s one way to make it that even cauliflower skeptics can agree upon it’s roasting it.
Making little roasted cauliflower poppers is one of the simplest and best ways to enjoy it (especially in the winter months when everything tastes better roasted anyhow.)
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 cauliflower poppers. 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!
More cauliflower recipes:
Cauliflower Poppers with Cilantro Chutney
Turmeric roasted cauliflower poppers are served with a cilantro chutney for an easy appetizer or side dish with lots of bright color and flavor.
Ingredients
For the Turmeric Roasted Cauliflower:
- 3 Tablespoons/45ml coconut oil, melted
- 1 Tablespoon turmeric powder
- 1 inch piece of fresh ginger, finely grated
- 1 clove of garlic, finely grated
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 large or 2 small heads of cauliflower, cored and cut into florets
For the Cilantro Chutney:
- 1 small bunch of cilantro, stems removed
- 1 small green onion, chopped
- 1 small clove of garlic, chopped
- 1 serrano (or jalapeno for a milder flavor) pepper, chopped
- 1 teaspoon fresh lemon juice
- ¼ cup/4oz full fat yogurt (use coconut yogurt for paleo and vegan)
Instructions
- Preheat the oven to 425 F. In a small bowl, combine the oil, turmeric, ginger, garlic, salt and pepper.
- Place cauliflower florets on a rimmed baking sheet, toss with spiced oil to coat. Spread out in an even layer and roast for about 20-25 minutes, until tender and lightly golden.
- Meanwhile, make the cilantro chutney by placing the cilantro, green onion, garlic and pepper into a small food processor. Pulse until finely chopped, then add the lemon juice and yogurt and pulse again until combined.
- Transfer the cauliflower to a large serving bowl and serve with chutney on the side.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 226Total Fat: 21gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 381mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Jiří Suchý says
hi, this looks delicious but i didn’t really get what to do with the bowl of spices from step 1. should the florets be coated with that?
Sylvie says
The spices are stirred into the oil, then tossed with the florets before roasting.
GiGi Eats says
I would pop this whole batch in my mouth!
Marjorie says
I love roasted veggies and turmeric! Great recipe!
Megan Stevens says
Sylvie, this is beautiful. I am definitely going to make it. What a special and pretty side to bring to a friend's house who is hosting dinner. Sharing, too.
Kelsey says
What a creative recipe! And that cilantro dipping sauce sounds HEAVENLY! I will use that for so many different things! Thanks!
Emily @ Recipes to Nourish says
Wow this sounds amazing! I LOVE that you're serving it with that gorgeous cilantro chutney!
[email protected] says
This sounds so good. I adore cauliflower! Nice touch with the cilantro chutney!
Carol Little R.H. says
LOVE THIS DISH!
I make this with lots of different flavours.
Cauliflower is so AMAZING as a veggie dish with so many flavour options!
Dhanya Samuel says
Love roasted cauliflower; and this is such an easy flavourful recipe
Arthur in the Garden! says
Yummy!