by Turmeric Roasted Cauliflower is an easy, flavour packed dish. The tender florets with caramelised edges are delicious served with the sweet mango dip.
Roasting cauliflower brings out its natural sweetness and gives the edges a lovely caramelised flavour, making it one of my favourite ways to serve cauliflower to kids. The mild turmeric seasoning adds flavour without heat, while the sweet curried mango dip adds extra appeal for dipping.
This recipe was inspired by a Jamie Oliver recipe from his Everyday Superfood Cookbook. My version uses a similar flavour combination but turns it into an easy finger food or side dish the whole family can enjoy
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Ingredients
- Roasted Cauliflower Ingredients
- Cauliflower: Cut into similarly sized florets so they cook evenly. Roasting brings out cauliflower's natural sweetness and gives the edges a lovely caramelised flavour.
- Olive Oil: Helps the cauliflower caramelise and allows the spices to coat the florets evenly.
- Turmeric: Gives the cauliflower its vibrant golden colour and a mild, earthy flavour. If your kids are new to turmeric, you can start with a little less.
- Garlic & Ginger: Add plenty of flavour without making the cauliflower spicy. Minced garlic and ginger distribute easily over the florets
- Mango Dip Ingredients
- Mango: Adds natural sweetness and pairs beautifully with the warm spices. Use a ripe fresh or frozen (defrosted) mango.
- Greek Yoghurt: Makes the dip creamy and balances the sweetness of the mango. A thick natural yoghurt can also be used.
- Mild Curry Powder & Turmeric: Add gentle warmth and flavour. Choose a mild curry powder, particularly when serving to younger children.
- Fresh Coriander (Cilantro): Adds freshness to the dip. I like to use the stalks, which give plenty of flavour without turning the dip green.
- Ginger & Lemon Juice: Ginger adds a little warmth while the lemon juice brightens the dip and balances the sweetness.
The sweet, creamy mango dip works beautifully with the roasted cauliflower and adds extra kid appeal. Foods that can be dipped are often a fun way to encourage kids to try vegetables.
Step By Step Instructions (with Images)
- Make the turmeric dressing: Add the olive oil, turmeric, garlic and ginger to a small bowl and stir until combined.
- Coat and roast the cauliflower: Place florets on a lined baking tray and toss with the turmeric mixture until evenly coated. Spread in a single layer, with the cut sides facing down where possible. Roast, moving the florets around halfway through cooking.
- Toast the spices: While the cauliflower is roasting, add the turmeric and curry powder for the mango dip to a dry frying pan. Toast over low heat for a couple of minutes to mellow the spices and bring out their flavour.
- Make the mango dip: Add the toasted spices to a blender with the coriander stalks, ginger, mango, lemon juice and half of the yoghurt. Blend until smooth, then stir through the remaining yoghurt.
Top Tips
- Cut the cauliflower into similar-sized florets. They don't need to be perfectly uniform, but cut any particularly large florets down so everything cooks at roughly the same rate.
- No need to par boil - unless you want a softer texture. I tested this recipe using both parboiled cauliflower and cauliflower roasted straight from raw. The parboiled cauliflower was slightly more tender, but the difference was minimal, so for most occasions I skip the extra step. If serving to a baby, parboil the florets for 3-5 minutes before roasting to ensure they are very soft and tender. Drain and pat thoroughly dry before coating with the turmeric mixture.
- Give the cauliflower plenty of space. Arrange the florets in a single layer, with the cut sides facing down where possible. Avoid overcrowding the tray or the cauliflower will steam rather than roast. Use two trays if needed, and move the florets around halfway through cooking for more even browning
If your kids aren't used to spices then you may wish to half the amount of turmeric and curry powder you add to the dip.
Storage Instructions
- Roasted Cauliflower: Allow to cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer until heated through. The microwave will work, but the cauliflower will be softer.
- Mango Dip: Store in a separate airtight container in the refrigerator for up to 2 days. Give it a good stir before serving as a little liquid may separate.
- Freezing: I don't recommend freezing this recipe. The roasted cauliflower becomes much softer once thawed, and the yoghurt-based mango dip can separate and become watery.
Recipe FAQs
Yes, this recipe can be offered from 6 months, once your baby is developmentally ready for solid foods. Make sure the cauliflower is cooked until very soft and tender. Par boiling the florets for 5 mins before roasting will achieve a softer texture.
The mango dip contains yoghurt, a common allergen, so dairy should be introduced safely and separately before offering the dip. Choose a mild curry powder, reduce the amount and avoid adding any extra salt.
For informational purposes only-each baby develops at their own pace. Make informed decisions for your child and consult a professional for personalised advice.
Yes! Cauliflower is such a versatile vegetable and I have lots of ways to serve it to kids. Why not try cauliflower tots, cauliflower base pizzas, cauliflower in cheese sauce, cauliflower mac and cheese, cauliflower puree, cauliflower cheese soup and air fryer cauliflower.
Yes. Broccoli works well with the turmeric, ginger and garlic flavours, although it may cook a little faster than cauliflower. Cut the broccoli into similar-sized florets, coat with the turmeric mixture and roast until tender with lightly crisp edges. Keep an eye on it towards the end of the cooking time to prevent the smaller florets from burning
More Kid Friendly Cauliflower Recipes
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Turmeric Roasted Cauliflower with a Mango Dip
Ingredients
Roasted Cauliflower
- 1 small (approx. 500g) cauliflower ,cut into florets
- 1½ tablespoon Olive oil
- ½ tsp turmeric
- ½ tsp minced ginger
- ½ tsp minced garlic
Mango Dipping Sauce
- ½ tsp turmeric
- 1 tsp mild curry powder
- 3 fresh coriander (cilantro) stalks * See Note 1
- ½ tsp minced ginger
- ½ (100g) large mango, flesh only cut into small chunks
- ½ lemon (juice of)
- ½ cup (125g) natural Greek yogurt
Instructions
- Pre heat oven to 200C / 400F and line a large baking sheet with baking paper / silicon mat.
- In small bowl, add the oil, turmeric, garlic, ginger and mix. Place the cauliflower on the baking tray and toss with the oil mixture. Keep mixing until all the florets are covered.
- Arrange the florets so that they are evenly spread out and the cut parts of the cauliflower are face down.
- Roast until lightly browned (around 30 mins). Half way through cooking, move the florets around so they are evenly cooked. Use a fork to check if the cauliflower is done, it should easily pierce the cauliflower
- While the cauliflower is roasting, make the sauce. Toast the turmeric and curry powder together in a dry pan on a low heat for a couple of minutes.
- Add the spices to the blender along with the coriander stalks, ginger, mango lemon juice and half of the yoghurt.
- Blitz until smooth and then stir in the remaining yoghurt. (You can add all the yoghurt to the blender but it will make your dip very thin)
- Serve cauliflower along with the tip and enjoy!
Recipe Notes
- I only add the stalks so the colour of the dip is orange. Adding the leaves will turn it green but it does tastes amazing. My boys are happy with either but I kept it orange in this recipe incase some kids are put off by the green colour.
Jean Marie
When my nanny and husband ask me for this recipe you know it's good! My toddlers also love it (and does the family dog). I didn't even make the mango dipping sauce, as it's apparently unnecessary in my household... although I want to make the mango sauce for myself! We just eat the seasoned roasted cauliflower as is. It's a perfect recipe and will certainly be a part of our rotation. I made the recipe as written, made no changes and have no notes!
Amy
Thank you Jean Marie, huge praise 🙂
Bintu | Recipes From A Pantry
These look delicious - and what a great way to get children eating more veggies. I know my children would eat this all up.
Corina Blum
My little boy loves roasted cauliflower too and we have that Jamie Oliver cookbook so I'll definitely be getting it out again. I think turmeric is such a lovely spice to put on roasted veggies.
Amy
Thanks Corina, I love turmeric too but always end up with yellow fingers!
Helen of Fuss Free Flavours
Roast cauliflower is so tasty, and with the delicious added flavours of the turnmeric and mango, this sounds utterly wonderful. I find that savoury flavours compliment so well with tasty sweet.
Luci's Morsels
What a fun and delicious twist on cauliflower! Yummy! I can't wait to try this!
Cindy Rodriguez
This looks absolutely delicious! I am going to have to try this. How'd you come up with the mango dip? Turmeric and cauliflower and best friends but I've never consider combining that with sweetness.
Amy
Thanks Cindy, I based the recipe on a Jamie Oliver recipe that we love. It was a cauliflower dish with a turmeric and mango chutney yoghurt dip! It is so delicious!