Indian Spiced Roasted Vegetables {Low Carb, Vegan}

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Indian spiced roasted vegetables makes a healthy side dish that pairs well with almost any protein. Fresh cauliflower, tomatoes, and white beans, flavored with earthy spices and oven roasted. It’s a perfect meatless meal main dish option, too.

Some believe that food blogging is easy. I assure you that it is fun, but not always easy. Example: I roasted  some delicious vegetables, but then couldn’t think of what to name the recipe. Indian spiced cauliflower?  No, because there are cherry tomatoes and white beans in the recipe, too.

If I name it spiced vegetables, it doesn’t detail the earthy tumeric, sweet paprika, and spicy cumin in the blend.  Naming this side dish Indian spiced roasted vegetables makes more sense than saying, tumeric, paprika, and cumin roasted cauliflower, tomatoes, and beans.

Indian Spiced Roasted Vegetables recipe - cauliflower, grape tomatoes and white cannellini beans are seasoned with tumeric, sweet paprika, and cumin. A great vegetarian dish for meatless Monday or as a side with chicken or lamb!

Indian Spiced Roasted Vegetables photo credit: Becca Heflin

Are you with me on this?

This recipe is inspired by this month’s Recipe Redux challenge, which is to use a neglected spice. I found some tumeric hiding in the back of the spice drawer and was instantly drawn to using it.

FOOD FACTS – Tumeric

  • Curcumin, the compound in turmeric responsible for that gorgeous yellow color, has amazing health benefits.
  • Research shows it’s a natural anti-inflammatory, and it assists in preventing heart attacks in heart bypass surgery patients.
  • A 2012 study reports that Curcumin tablets can delay the onset of Type 2 Diabetes in people with pre-diabetes. And it’s perfectly delicious in a cup of tea, too.
  • Tumeric is grown in subtropical climates and is a native of southeast India. It’s prevalent and grows well in rain forests.

I love Indian spiced roasted vegetables!

As a great side dish with roasted garlic chicken, or as a meatless main dish.  Serve them with some easy homemade biscuits on the side!

Indian Spiced Roasted Vegetables recipe - cauliflower, grape tomatoes and white cannellini beans are seasoned with tumeric, sweet paprika, and cumin. A great vegetarian dish for meatless Monday or as a side with chicken or lamb!

Indian Spiced Roasted Vegetables photo credit: Becca Heflin

3.5 rating
1 reviews

Indian Spiced Roasted Vegetables

Prep Time 5 min Cook Time 60 min Yields 2-4

Fresh cauliflower, tomatoes, and white beans, roasted with earthy tumeric, paprika, and cumin. This is a perfect side dish or meatless main dish.


  • one medium to large head of cauliflower, outer leaves removed and cut into florets
  • 8 ounces cherry or grape tomatoes, washed and cut into halves
  • 12 ounces cooked cannellini beans, rinsed and drained
  • 3 bay leaves
  • 4 ounces (1/2 liquid cup) water
  • 2 ounces (1/4 liquid cup) grapeseed or extra virigin olive oil
  • 1 tablespoon lemon juice
  • 1.5 tablespoons ground turmeric
  • 1/2 teaspoon ground sweet paprika
  • 1/4 teaspoon ground cumin
  • salt and pepper to taste
  • optional: raisins or dried cherries - if you like a bit of sweetness these are wonderful added to this dish after cooking.


  1. Preheat oven to 325?F /170?C. Place all the vegetables and bay leaves into a large mixing bowl.
  2. Mix the water, oil, lemon juice, turmeric, paprika, cumin, salt and pepper together and pour over the vegetables. Mix to combine ensuring they are evenly coated in the liquid.
  3. Place in oven and roast for 60-75 minutes, or until cauliflower is golden and caramelized. If you prefer your vegetables more moist, reduce cooking time to 50-60 minutes.
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34 Replies to "Indian Spiced Roasted Vegetables {Low Carb, Vegan}"

  • Saen Mark July 14, 2015 (1:52 am)

    Thanks…presentable and colorful…!

  • Liz October 23, 2014 (7:35 pm)

    Turmeric adds such a gorgeous color to your cauliflower! And with all the health benefits, I’ll happily take seconds!

    • Chef Becca October 24, 2014 (2:43 pm)

      I’m right there with ya, Liz!

  • Sylvie | Gourmande in the Kitchen October 23, 2014 (4:26 am)

    Look at that beautiful color, love turmeric!

  • Cindys Recipes and Writings October 23, 2014 (4:25 am)

    Call this whatever you want, I’ll call it delicious!

  • Amanda October 22, 2014 (9:34 pm)

    Looks so good and so pretty!

  • Kim Beaulieu October 22, 2014 (8:21 pm)

    I love roasted veggies so much. I can’t get enough of them. These look delish.

    • Chef Becca October 22, 2014 (11:26 pm)

      I’m right there with ya, Kim. The extra boost of flavor from roasted veggies is just crazy awesome!

  • Carla ( October 22, 2014 (5:12 pm)

    Oh! I LOVE turmeric on my roasted veggies! I’m excited to add some sweet paprika and cumin next time. 🙂

    • Chef Becca October 22, 2014 (11:26 pm)

      I hope you love it as much as I did, Carla!

  • Sarah October 22, 2014 (12:55 pm)

    Haha – I hate when I can’t come up with a name for my recipes. I think Indian spiced roasted vegetables is just perfect! These sound delicious!

  • Melanie October 22, 2014 (12:14 pm)

    Love this- the color, the flavors, the vegetables!

  • Erin October 22, 2014 (11:39 am)

    Indian spices are some of our favorite! We eat Indian food often here, and these veggies are perfect!

    • Chef Becca October 22, 2014 (12:23 pm)

      Thanks, Erin! I think tumeric may have just become my favorite spice!

  • Meagan October 22, 2014 (11:25 am)

    I’ve got everything to make this indian spiced dish.

    • Chef Becca October 22, 2014 (11:36 am)

      awesome, Meagan! I hope you make it and enjoy it 🙂

  • genevieve October 22, 2014 (11:10 am)

    Turmeric is one of my fave spices! I did my Recipe Redux post with turmeric, too. So many health benefits- impossible not to love turmeric 🙂

    • Chef Becca October 22, 2014 (11:35 am)

      Oooo, you used tumeric, too? I must make my way to your post!

  • Marjory October 22, 2014 (9:38 am)

    I’m always looking for ways to use turmeric…this looks a winner!

    • Chef Becca October 22, 2014 (11:35 am)

      Tumeric is just an amazing spice, isn’t it? Marjory?! Joyous 🙂

  • Karen October 22, 2014 (9:17 am)

    LOL, I have the same problem naming recipes. I always try to keep it short but then I’m afraid that I’ve shortchanged an important ingredient.
    I love the twist you’ve added to this recipe. I’ve got some unloved turmeric around myself. Going to look for it now.

    • Chef Becca October 22, 2014 (11:34 am)

      I think I’m an over-analyzer, but I’m also lazy, so I’ll take the short name for the big win today 😉

  • GiGi Eats October 22, 2014 (8:02 am)

    Indian spices are definitely something I shy away from A LOT but I need to really experiment because if used correctly, they’re dang good – which is obvious from this recipe! 🙂

  • David October 22, 2014 (7:44 am)

    What an awesome (and easy) way to use tumeric! This would be the perfect side dish…and I think I may actually have some tumeric stashed away somewhere, too. Thanks for sharing!

  • Shashi October 22, 2014 (7:27 am)

    I dunno Becca- but “roasted cauliflower, tomatoes, and beans with incredibly yummi blend of tumeric, paprika, and cumin” rolls off my tongue almost as perfectly as a forkful of these “Indian Spiced Veggies” would do 😉
    I love turmeric -love your addition of it to this roasted cauliflower- have you tried the fresh turmeric?

    • Chef Becca October 22, 2014 (7:34 am)

      Haha! Especially if that person is a linguist! You might not believe your friend Becca, but this is the very first time in my life that I’ve ever eaten a true medley of Indian spices. I’ve never been to an Indian cuisine restaurant for fear that I’ll end up with coconut products in my food (I’m deathly allergic to all of them). I’m totally smitten with tumeric, but I’ve never seen the fresh version. I can only imagine the joy… and the fresh, bold flavor!

      • Shashi October 22, 2014 (7:37 am)

        Wow – AH-MAZING for your first attempt – my mind is blown, lady! BTW – when you come visit, I will make you a curry with almond milk or even whole milk – deal?

        • Chef Becca October 22, 2014 (7:39 am)

          You’re so sweet and that is SUCH a done deal! Now I feel dumb because I have no idea where you live! I need to start packing 🙂

      • Shashi October 22, 2014 (7:46 am)

        Haha – I am in Hotlanta – which is just plain cold, nippy Atlanta this morning!

  • Rebecca October 22, 2014 (7:16 am)

    I know “Indian” is a signal for all things wonderful and full of color, flavor, and spices! I love ALL the traditional Indian spices, they are so beautiful!

    • Chef Becca October 22, 2014 (7:31 am)

      Can you believe that this is the first time I’ve eaten an Indian spiced dish, Rebecca? It definitely won’t be my last time! The flavors are amazing!

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