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

Roasted Indian Cauliflower Vegetable Medley

  • myWW Points:2 Freestyle Smart Points per cup
  • Author: Gourmet Done Skinny
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: about 40 minutes
  • Yield: 8 cups 1x
  • Category: Vegetables
  • Method: Roasting
  • Cuisine: Indian


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.



  • 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


  1. Preheat oven to 425°.
  2. In a small bowl or glass measuring cup, combine oil, turmeric, cumin, coriander, salt, minced garlic, ginger, and cayenne. Stir well.
  3. In a large bowl, combine: cauliflower, jalapeno, potato, and peas. Add in oil mixture with spices and combine well so cauliflower is coated.
  4. 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.
  5. Serve in bowls as a snack. Top with Tomatillo Green Salsa if desired.