The flavors of India make this vegan snack a Bollywood star.
My friend recently returned from India and gifted me a jar of garam masala. I didn’t know anything about the ingredient at the time, but let me fill you in: it’s an Indian spice blend that is used in many of that country’s dishes and consists of cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and black pepper.
I opened my laptop and started researching ways to use it, and the internet pointed me toward Indian dishes with cauliflower. Cauliflower is a chameleon of a vegetable and takes on added flavors beautifully. This Indian-inspired version is no exception, and cauliflower recipes abound in Indian cuisine. Here we’ve got more of a fusion going on, where the flavors are a little softer, the heat is turned down, and some Mediterranean flavors of thyme and olive oil come to the party. If you don’t have garam masala, add a bit more cumin and a little curry powder instead. The flavor will be a bit different, but still delicious!
This is a wonderful appetizer that pairs well with several dips, but it also makes a great side dish.
Which dip to pair with Indian roasted cauliflower?
Many snacks, healthy or otherwise, get paired with a dip. Often, the dip is less healthy than the snack itself: think carrots and celery dipped in creamy ranch or blue cheese dip from a jar. Even less healthy snacks like chips or factory-made spring rolls get an extra calorie hit from the accompanying dip. There are jarred dips that work great with these cauliflower bites, like a mango or coriander chutney, but we like a simple raita, which is made by mixing mint, cumin seeds, and de-seeded grated cucumber into a few spoons of low-fat yogurt. Simple, healthy, and so easy to make!
How do I store leftovers?
Store leftovers in the fridge in an airtight container for 3 days, and refresh the crispiness with a few minutes in the oven or air fryer. Leftovers can also be added to a curry or an Indian-style soup like Mulligatawny. I don’t recommend freezing cauliflower, as it affects the texture.
Serving suggestions
If you want extra flavor, toss the cooked cauliflower in a little extra garam masala. Serve this cauliflower over Indian Rice and with Indian Chicken Kebabs. If you’re looking to make something from another Asian culture, why not whip up Mango Sago for dessert?
Ingredients
- 1 medium cauliflower head
- 1/4 teaspoon garlic powder
- Pinch of sea salt and black pepper
- 1/8 teaspoon ground paprika
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon cumin
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter melted
- Fresh thyme leaves
Instructions
- Preheat your oven to 425℉ and line a baking sheet with parchment paper. Slice the cauliflower head into 1/2-inch thick bite-sized pieces.
- In a small bowl, combine the garlic powder, sea salt, black pepper, ground paprika, and garam masala powder and sprinkle onto the cauliflower. Drizzle with the olive oil and melted butter and toss.
- Transfer the cauliflower onto the prepared baking sheet, add the thyme leaves, and bake at 425℉ for 20 minutes or until the cauliflower is golden brown.
- Transfer the roasted cauliflower onto a plate and serve with a dip of your choice. Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment