Roasted Cauliflower with Turmeric

Turmeric and butter roasted cauliflower with pink pickled onions

  • makes 9
  • Easy

This multi-tasking turmeric and butter roasted cauliflower with pink pickled onions recipe works as a starter, side or veggie main served with rice



  • red onion 1, halved and very thinly sliced
  • red wine vinegar 3 tbsp
  • caster sugar 2 tsp
  • tahini 3 tbsp
  • natural yogurt 150ml
  • dill ½ bunch
  • garlic 1 large clove, peeled and halved lengthways
  • mini cauliflowers 9
  • butter 100g
  • ground cumin 1 tsp
  • turmeric 2 tsp
  • sea salt


  • Step 1

    To make the pickled onions, put the sliced onions in a bowl and add the vinegar and sugar with a little pinch of salt. Toss together then leave to macerate, stirring now and then. The onions will eventually become really soft and turn a lovely bright pink.

  • Step 2

    Mix the tahini, yogurt, dill and halved garlic clove. (You’ll be scooping the garlic out later, the idea is just to give a really subtle hit to the sauce). Add enough water to get a drizzling consistency and chill until needed.

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6. Put the butter in a small pan with the spices and a pinch of salt. Melt together, then cook very gently for 1-2 minutes. Put the caulis in a roasting tin or on a baking sheet. Brush over the butter then turn over to coat in as much of the butter as possible (but don’t worry if you don’t hit every spot).

  • Step 4

    Cover the whole tray with foil and cook for 20 minutes, then take the foil off and cook for another 20-30 minutes, or until tender and starting to catch a little at the edges.

  • Step 5

    Scoop the garlic out of the sauce and drain the pickled onions.

  • Step 6

    You can serve this from the tin or transfer the caulis to a platter, or individual plates. Scatter with the onions then drizzle all over with the sauce. Serve with a bit of extra dill, if you like.

Try more of our cauliflower recipes here...

Vegan Buffalo Cauliflower Tacos

Nutritional Information

  • Kcals 219
  • Fat 14.5g
  • Saturates 6.9g
  • Carbs 12g
  • Fibre 4.8g
  • Protein 7.8g
  • Salt 0.4g