Roasted Indian Cauliflower Vegetable Medley

Roasted Indian Cauliflower Medley in a black bowl with wooden spoon from Gourmet Done Skinny

Who said vegetables have to be bland and boring? This Roasted Indian Cauliflower Vegetable Medley has a kick and makes a unique side dish or snack. Add some chicken and it becomes a main meal.  I make and prep a variation of roasted vegetables every Sunday (See my post on Roasted Vegetables  – My Secret Way to Stay Trim).

Black boxes filled with veggies, Indian roasted cauliflower, blue cheese and mushrooms in the refrigerator by Gourmet Done Skinny

Make up a batch and store it in containers for the week. You can use it as a side dish, snack or main meal.

Prepping on Sunday helps me choose wisely during the week if I already have them in the refrigerator ready to go.  Often times I will make this Roasted Indian Cauliflower Vegetable Medley when I’m tired of the Balsamic Roasted Vegetables or the Spicy Roasted Vegetables. It’s good to mix things up now and then.  It is on the spicy side, so feel free to leave out the jalapeño and cayenne if you don’t like too much heat.

Roasted Indian Cauliflower Medley with wooden spoon from Gourmet Done Skinny

A delicious combination of cumin, coriander, turmeric, garlic, ginger and more!

 

This Indian Cauliflower Vegetable Medley recipe is really just a version of my Indian Chicken Cauliflower Wrap. For this version, I added the red onion to the roasting pan (paid link) instead of adding them raw in the wrap.  Feel free to throw in other vegetables as well. I love the potatoes in here but don’t want all of the points and calories, so I only use one potato but you could definitely add more. It’s also great topped with my Jalapeño Cream and my Tomatillo Green Salsa.

 

 

Roasted Indian Cauliflower Medley in black bowl

Roasted Indian Cauliflower Vegetable Medley

Gourmet Done Skinny
Roasted Indian Cauliflower Vegetable Medley is one of my rotating vegetable dishes I make every week to have on hand for snacking. It's very versatile. It is a great filling side dish or snack made with roasted cauliflower, green peas and warm Indian spices. Also check out my Indian Chicken Cauliflower Wrap - a variation.
Weight Watchers Points: 2 Freestyle Smart Points per cup
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Vegetables
Cuisine Indian
Servings 8 cups
Calories 328 kcal

Ingredients
  

  • 32 oz. cauliflower chopped into small florets (1 big head or you can buy cauliflower florets)
  • 1/2 jalapeño finely chopped (optional)
  • 1 potato diced (about 7 oz)
  • 1 c. frozen peas or fresh peas
  • 3 T. sesame oil but you can substitute olive, or vegetable oil
  • 1 T. ground turmeric
  • 1 T. ground cumin
  • 1 t. coriander
  • 1 T. kosher salt
  • 3 garlic cloves minced
  • 2 t. fresh ginger grated
  • 1/4 t. cayenne pepper optional
  • 1 medium red onion chopped

Instructions
 

  • Preheat oven to 425°.
  • In a small bowl or glass measuring cup, combine oil, turmeric, cumin, coriander, salt, minced garlic, ginger, and cayenne. Stir well.
  • In a large bowl, combine: cauliflower, jalapeno, potato, and peas. Add in oil mixture with spices and combine well so cauliflower is coated.
  • Spoon mixture into a non stick 9 x 13 baking dish  (or spray baking dish with oil). Bake for about 15 minutes, then stir. Bake for another 10 minutes or until potatoes are cooked through and tender.
  • Serve in bowls as a snack. Top with Tomatillo Green Salsa if desired.

Nutrition

Serving: 1cupCalories: 328kcalCarbohydrates: 39.6gProtein: 13.9gFat: 18.2gSaturated Fat: 1.8gSodium: 1027.7mgSugar: 5.5gVitamin A: 55.4IUVitamin C: 67.7mg
Tried this recipe?Let us know how it was!
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Amy Lawrence

Amy Lawrence is passionate about good food, losing and maintaining weight. She has combined her talents and love of cooking to produce delicious healthy recipes to help her followers stay on track. A military brat who has lived all over the U.S and Germany is an example for women who have had many successful careers in life, including special ed teacher, tea room owner, cookbook author, and publisher.

10 thoughts on “Roasted Indian Cauliflower Vegetable Medley”

    1. You can use it as a garnish, or add it into the vegetables. I don’t always put it in. Sorry for the confusion!

    1. Thanks! So glad you liked it! I just made some for myself yesterday. I like to eat it as a snack or add some grilled chicken to it and put in a wrap for lunch.

  1. Too much spice, volume-wise. I used half of what the recipe called for, and it was still so overwhelming I couldn’t taste the vegetables. My “fix” was a can of coconut milk and two chopped tomatoes. I also sprinkled lemon juice on it to reduce the bitterness.

    1. Yes for some people, it is a lot of spice. So sorry you found it overwhelming but glad you could fix it to your liking. The bitterness is probably the tumeric.

  2. Great recipe, thanks for sharing! I leave the vegetables in the oven for about 10 minutes longer than recipe calls for but may be a preference on how charred we like them.

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