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turmeric oven roasted cauliflower bites with a sweet curried mango dip. A kid friendly way to save cauliflower
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Turmeric Roasted Cauliflower with a Sweet Curried Mango Dip

Deliciously tender and crisp cauliflower with a tangy, sweet and spicy dip. 
Course Lunch / snack, Main Course
Cuisine Fusion
Keyword Roasted Cauliflower
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 130kcal

Ingredients

  • 1 small (500g) Cauliflower (Cut into florets) *See tips above for cutting florets.
  • 1.5 tbsp Olive Oil
  • 1/2 tsp Turmeric
  • 1/2 tsp Minced Ginger
  • 1/2 tsp Minced Garlic
  • 1/2 tsp Turmeric
  • 1 tsp Mild Curry Powder
  • 3 Fresh coriander (cilantro) stalks only * See Note 1
  • 1/2 tsp Minced Ginger
  • 1/2 (100g) Large Mango, flesh only cut into small chunks
  • 1/2 Lemon (juice of lemon)
  • 1/2 cup 125g Natural Greek Yoghurt

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! 

Notes

  1. 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.
Nutritional information is an ESTIMATE only and is calculated using an online calculator. Results will vary depending on brands, vegetable type and size. 
Nutritional information is for 1 portion when the recipe makes 4. It includes an equal share of the dip. 

Nutrition

Serving: 1of 4 portions | Calories: 130kcal | Carbohydrates: 13g | Protein: 5.7g | Fat: 7.4g | Cholesterol: 4.1mg | Sodium: 60.8mg | Sugar: 7.5g