Turmeric Ginger Cauliflower

Simple, spicy and great with eggs for a quick, pick-me-up supper.
  • Prep time 15 mins
  • Cook time 25 mins
  • Yields 4-6

Tested by BT!

Kitchen-friendly Mode
Kitchen-Friendly Mode
  • Recipe Attribution Chuck Currie


  • 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


  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!

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