This recipe is a wonderful and easy way to add cauliflower to your week. It produces an easy, spicy appetizer or side dish, with ginger and mustard seeds giving it a great kick.
Spicy side dish
I joined the cauliflower bandwagon late in life, but recipes like this turmeric ginger cauliflower or the sensational cauliflower pesto made me stay on it like I had been there forever.
Spring is amongst us, with longer, brighter and warmer days. I'm looking forward to simple meals that include cauliflower, so this easy dish is here to stay.
Spices
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- 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: it uses fresh ginger that 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 adds that yellow color and spiciness, but it does stain a lot, so be careful or just don't use it.
Roasting vegetables
- The medium oven is the sweet spot where the veggies will roast and cook simultaneously. For the last 5-10 minutes, you can use a higher temperature if you want them extra roasted or more charred.
- Olive oil is a must for me, 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. It's flavorful and healthy, so it's hard to go wrong.
Related recipes you might like:
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Spicy Roasted Cauliflower Bites
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Ingredients
Cauliflower bites:
- 2 tablespoons olive oil
- 1 tablespoon mustard seeds, black and yellow, or just one type
- ½ jalapeño, seeded and minced
- 1 teaspoon minced peeled fresh ginger
- ½ teaspoon turmeric powder, optional
- 1 whole cauliflower, cut into florets
- ½ teaspoon salt, or to taste
Yogurt dipping sauce:
- 1 cup Greek yogurt
- ¼ teaspoon salt
- large pinch black pepper
- 2 tablespoons olive oil
- 1 tablespoon chopped parsley, or cilantro
Instructions
- Preheat oven to 350ºF (180ºC).
- On a small bowl, combine 2 tablespoons olive oil, 1 tablespoon mustard seeds, ½ jalapeño, 1 teaspoon minced peeled fresh ginger and ½ teaspoon turmeric powder.
- On a large baking dish, toss 1 whole cauliflower cut into florets with the flavored oil.
- Season with ½ teaspoon salt, or to taste, 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.
For the yogurt sauce:
- Stir 1 cup Greek yogurt, ¼ teaspoon salt and large pinch black pepper in a small mixing bowl.
- Transfer to the serving bowl, drizzle with 2 tablespoons olive oil, sprinkle with 1 tablespoon chopped parsley and serve alongside the cauliflower bites.
Notes
Adapted from 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.