Turmeric Ginger Cauliflower


  • 2 Tbsp vegetable oil
  • 1 tin (736 mL) of tomatoes
  • 1 Tbsp black mustard seeds (use regular mustard seeds if black are unavailable)
  • 1 Tbsp sambal oelek (Dutch Indonesian pickled hot pepper, readily available in international or Asian section of grocery stores)
  • 1 tsp minced peeled fresh ginger
  • 1 tsp turmeric (watch out, this yellow spice will TOTALLY stain your clothes)
  • 1 head cauliflower (2 1/4 pounds), cut into 1-inch florets
  • Salt


  • small bowl
  • measuring spoons
  • mixing spoon
  • baking sheet with rim

Prep time:




Cook time:


Recipe attribution:

Chuck Currie

  1. Preheat the oven to 425° F.
  2. In a small bowl, mix the oil with the tomato, mustard seeds, sambal oelek, ginger and turmeric.
  3. On a large, rimmed baking sheet, toss the cauliflower florets with the flavoured oil.
  4. Season with salt and spread the cauliflower in an even layer.
  5. Roast for about 25 minutes, or until lightly browned and barely tender.
  6. Serve hot!