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 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.
Making roasted turmeric 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 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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