Turmeric Roasted Cauliflower Poppers

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 which is why I call them cauliflower poppers.  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.  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! Here’s what you’ll need:

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

For the Turmeric Roasted Cauliflower:

• Coconut Oil – Use either refined or un-refined coconut oil.
• Turmeric – Use ground turmeric.
• Ginger – You’ll need fresh ginger.
• Garlic – Use one clove of garlic, finely grated.
• Cauliflower – You’ll need one large head of cauliflower, cored and cut into florets.

For the Cilantro Chutney:

• Cilantro – You’ll need 1 small bunch of cilantro, stems removed.
• Scallion – Use one scallion.
• Garlic – Use one clove of garlic.
• Serrano Pepper – Use either a serrano or jalapeno pepper for a milder flavor.
• Lemon – You’ll need a teaspoon of fresh lemon juice.
• Yogurt – Use full fat yogurt (use coconut yogurt for paleo and vegan)

How to Make Cauliflower Poppers:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

1. You’ll start by tossing the cauliflower florets with the spices and oil, then spread them out in an even layer on a baking sheet and roast them for about 20-25 minutes, until tender and lightly golden.
2. Meanwhile, you’ll make the cilantro chutney by placing the cilantro, green onion, garlic and pepper, lemon juice and yogurt into a small food processor and processing until well combined.

Once the cauliflower is done, serve with chutney on the side for dipping or drizzling and enjoy!