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Roasted Cauliflower with Coconut-Turmeric Relish

Roasted Cauliflower with Coconut-Turmeric Relish

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 1 min läsningstid

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This roasted cauliflower with coconut-turmeric relish is a vibrant vegan side dish that celebrates texture and bold, earthy flavours. By roasting the florets at a high temperature on the lowest oven rack, the vegetables develop a deep caramelisation and a satisfying crunch that contrasts beautifully with the tender centres. It is a simple yet effective way to elevate the humble cauliflower into something truly special for any midweek meal or weekend feast.

Naturally gluten-free and packed with plant-based nutrients, this dish works perfectly as a light lunch or as a sophisticated accompaniment to a larger Indian-inspired spread. The golden turmeric and creamy coconut ingredients provide a fragrant finish that keeps the dish feeling fresh and modern. Serve it warm from the oven to maintain that signature crispiness, perhaps alongside some fluffy quinoa or warm flatbreads for a complete savoury experience.

Ingredients for Roasted Cauliflower with Coconut-Turmeric Relish

1 medium head of cauliflower, cut into 1"–2" florets
5 tablespoons extra-virgin olive oil, divided
Koshersalt, nymalen peppar
Coconut-Turmeric Relish (for serving
valfritt)

How to make Roasted Cauliflower with Coconut-Turmeric Relish

Place oven rack in lowest position and preheat to 232°C. Toss cauliflower and oil on a large rimmed baking sheet; season with salt and pepper. Arrange cauliflower so a flat side is facing down and roast until dark brown and crisp on bottom, 15–20 minutes. Remove from oven and turn pieces over. Roast until second side is dark brown and crisp, 10–15 minutes. Let cool slightly.

Transfer warm cauliflower to a platter. If using, spoon relish over top and season with more salt and pepper.

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