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.
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!
Indian Spiced Roasted Vegetables
- 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.
- Preheat oven to 325?F /170?C. Place all the vegetables and bay leaves into a large mixing bowl.
- 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.
- 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.