Description
Roasted Cauliflower with Cilantro Chutney is a flavorful main dish that brings together the earthy flavors of roasted cauliflower with the vibrant and zesty notes of cilantro chutney. Perfect as a light main, this recipe is sure to impress with its simplicity and depth of flavor.
Ingredients
Units
Scale
- 1 whole cauliflower
- 1–2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 1 head of cauliflower
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 carrots sliced
cilantro chutney
- 2 cups fresh cilantro
- 1 cup fresh mint (can sub parsley)
- 1 tsp green chile (optional)
- 2 tbsp. fresh lime or lemon juice
- dash sugar or maple syrup (optional)
- 1 tsp ground cumin (roasted first)
- 1/2 tsp pink salt
- 1/4 cup water (more as needed)
- 1 tbsp coconut flakes
- 1 tbsp ginger grated
To make the chutney creamy, add 2 tbsp of tahini
Puree together until smooth. Adding more water as needed. Adjust salt at the end.
Instructions
- Preheat your oven to 375°.
- Prepare the vegetables: Remove the leaves and stem from the cauliflower
- Slice bell pepper, potatoes, and zucchini, and cut the red onion into wedges (any blend of veggies is ok)
- In a large bowl, combine cauliflower, potatoes, bell pepper, zucchini, and red onion. Toss with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
- Transfer to a large baking dish, preferably one that can be covered.
- Roast in the oven for 30 minutes or until the vegetables are tender, stirring halfway through for even cooking.
- Remove from the oven and drizzle with cilantro chutney (with or without tahini) and coconut yogurt before serving. Garnish with fresh chopped parsley.
- Add salt and pepper to your preference.
Notes
This dish can be made with spices before baking or adding the chutney over the cauliflower while baking. Then, after baking, you can add the cilantro chutney (with or without tahini).