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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


  • 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


  • 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, onion 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.


Serving: 1cupCalories: 328kcalCarbohydrates: 39.6gProtein: 13.9gFat: 18.2gSaturated Fat: 1.8gSodium: 1027.7mgSugar: 5.5gVitamin A: 55.4IUVitamin C: 67.7mg
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