A wonderful and easy way to add cauliflower to your life, this recipe produces a spicy side dish that is fantastic! The tomatoes mellow it a bit but it has a great kick from ginger and mustard seeds.
I joined the cauliflower bandwagon late in life, but recipes like this turmeric ginger cauliflower or the sensational cauliflower pesto from Smitten Kitchen cookbook made me stay on it like I had been there forever.
Spring is amongst us, with longer days and a lot of bright warmer days. I'm looking forward to simple meals that include cauliflower, so this easy dish is here to stay.
Spices
- Mustard seeds: they will give the cauliflower a very sharp flavor. There are yellow mustard seeds and black mustard seeds and I use both.
- Ginger: the recipe uses fresh ginger and it has a better flavor and mellower than the powder. But you can use ground ginger if you can't find it fresh.
- Jalapeño: I use fresh jalapenos when available and jalapeño powder the rest of the time. You can use other types of spicy chiles.
- Turmeric powder: it adds that yellow color and spiciness, but it does stain a lot. So be careful or don't use it.
Roasting vegetables
- Medium oven: it's the sweet spot where the veggies will roast and cook at the same time. You can use a higher temperature for the last 5-10 minutes if you want them extra roasted or more charred.
- Olive oil: for me it's a must, but you can use any type of oil you want.
- Salt and pepper: even if you don't use other flavorings, these two will elevate and concentrate the flavors.
Gingery spicy, with mustard seeds exploding in my mouth with every bite. Where would the world be without spicy food?
If you need to up or vary your side dish game this is one recipe to add. Flavorful and healthy, you can't go wrong.
Related recipes you might like:
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Spicy Roasted Cauliflower
Spicy and easy to make, this recipe is my favorite with cauliflower.
- Total Time: 55 minutes
- Yield: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 large tomato (seeded and finely chopped) or 1 cup cherry tomatoes
- 1 tablespoon black and yellow mustard seeds
- ½ jalapeño (seeded and minced)
- 1 teaspoon minced peeled fresh ginger
- 1 teaspoon turmeric
- 1 head cauliflower (cut into florets)
- Salt, to taste
Instructions
- Preheat oven to 350ºF / 180ºC
- On a small bowl, combine oil, tomato, mustard seeds, jalapeño, ginger and turmeric.
- On a large baking dish toss the cauliflower florets with the flavored oil.
- Season with salt and spread on an even layer.
- Roast for about 30-40 minutes, or until lightly browned and tender. Time will vary depending on the size of the cauliflower pieces.
- Increase the temperature to 425°F/220°C and roast for 10 more minutes, or until browned to your liking.
- Serve hot or at room temperature.
Notes
- You can make it ahead and reheat it before serving. It lasts for several days in a container with a lid.
- Mustard seeds: they will give the cauliflower a very sharp flavor. There are yellow mustard seeds and black mustard seeds and I use both.
- Ginger: the recipe uses fresh ginger and it has a better flavor and mellower than the powder. But you can use ground ginger if you can't find it fresh.
- Jalapeño: I use fresh jalapenos when available and jalapeño powder the rest of the time. You can use other types of spicy chiles.
- Turmeric powder: it adds that yellow color and spiciness, but it does stain a lot. So be careful or don't use it.
- Medium oven: it's the sweet spot where the veggies will roast and cook at the same time. You can use a higher temperature for the last 5-10 minutes if you want them extra roasted or more charred.
- Olive oil: for me it's a must, but you can use any type of oil you want.
- Salt and pepper: even if you don't use other flavorings, these two will elevate and concentrate the flavors.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side dish
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: ¼
- Calories: 126
- Sugar: 5.3 g
- Sodium: 646.7 mg
- Fat: 7.9 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 4.6 g
- Cholesterol: 0 mg
Keywords: roasted cauliflower
Adapted from Sai Viswanath, via Food and Wine Annual Cookbook
David says
This sounds so amazing, Paula - we love cauliflower and the exotic spices are ones we have on hand, too! Time to pick up a cauliflower at the farmer's market!
Angie@Angie's Recipes says
I always love to use turmeric to my roasted veggies. This is a simple yet delicious side dish.
mireia badia says
I love spicy food but I would have never thought about this combination, sounds great!!!
wp_vknotes_admin says
It was a surprise for me too, how good it was!