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Indian-Spiced Cauliflower

Yield1 Serving

Earthy, fiery, and full of soul — cauliflower gets a bold desi makeover in this simple yet unforgettable dish.

Cauliflower-bites-wb

 1 medium cauliflower, separated into florets (about 6 cups)
 1 tablespoon (wheat-free) tamari sauce or coconut aminos
 1 tablespoon sesame oil
 ¼ cup nutritional yeast
 ½ cup garam masala
 ¼ cup turmeric
 Pinch of red chili pepper, or to taste
 Chopped cilantro for garnish (optional)
Prepare Cauliflower
1

Preheat oven to 400⁰F.

2

Cut florets into medium-sized pieces (about the same size). Place in a large mixing bowl.

3

Stir together oil and tamari. Sprinkle it over the cauliflower and toss to coat.

4

Place the nutritional yeast, garam masala, turmeric, and chili pepper in a small bowl. Whisk to combine.

5

Sprinkle the spices over the cauliflower and toss to coat.

Roasting the Cauliflower
6

Place the cauliflower onto a sil-mat or parchment paper lined baking sheet (or place directly onto the baking sheet). Try to arrange so the pieces do not touch.

7

Bake for 10 minutes. Remove the sil-mat or parchment paper and slide the cauliflower onto the hot baking sheet. Bake for 10 minutes more. Check during last 10 minutes to ensure the cauliflower does not burn.

8

Serve immediately.

9

Notes

Fun tip: Placing the cauliflower directly on the hot baking sheet helps to crisp the cauliflower instead of steaming it.

Serving suggestions: Try eating the roasted cauliflower in a wrap or tortilla with extra veggies and a sauce like one of these found on the
website.

Substitutions: Cubed tofu can be substituted for the cauliflower in this recipe to make an addition to stir-fries and other dishes.

Low sodium tamari or soy sauce can be used in this recipe.

Air-Fryer option: Roast the cauliflower at 390°F for about 15 minutes, flipping or shaking the basket gently every 3–4 minutes to ensure even crisping and golden edges.