Roasted Cauliflower with Tangy Tomato Gravy

By: Manjula Jain

Serving : 4

Rate this recipe:

4 from 5 votes

Roasted Cauliflower with Tangy Tomato Gravy

This is simply a delightful appetizer or side dish. Cauliflower florets are tossed with yogurt and spices, then shallow-fried. The crispy cauliflower has the perfect bite bursting with flavors, covered in tangy tomato gravy. It makes a mouthwatering appetizer.
You can also serve them without tomato gravy, you can choose how spicy you want to make these roasted cauliflower florets. There are so many ways to enjoy this tangy cauliflower dish; they're all delicious!
One of my favorite veggies, it can be enjoyed on its own with just a drizzle of oil and with your favorite spices. Some of my favorite dishes with cauliflower, Aloo Gobhi (potato with cauliflower), Pakoras, Paratha, and rice pulav with cauliflower, Gobhi Manchurian.

A plate of golden brown roasted cauliflower florets

Ingredients

For the Roasted Cauliflower:

  • 1 medium cauliflower cut into florets (phool Gobhi), about 18 florates
  • 1 cup yogurt
  • 2 tbsp corn starch
  • 1 tsp cumin seeds (jeera)
  • 2 tbsp finely chopped cilantro (dhania)
  • 1 tsp finely chopped green chilies optional
  • 2 tsp finely shredded ginger
  • ½ tsp salt
  • 3 tbsp oil for shallow frying

For the Tomato Gravy:

  • 2 tbsp oil
  • 1 tsp cumin seeds (jeera)
  • 2 tsp ginger finely shredded
  • 1 cup tomatoes pureed, I used 3 medium size tomatoes
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder (adjust to taste)
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp coriander leaves, finely chopped
  • ¼ cup chopped tomatoes

For Garnishing:

  • 2 green chilies, slit for garnishing

Instructions

  • In a large bowl: Mix the yogurt, corn starch, cumin seeds, cilantro, and green chilies until well combined.
  • Add the cauliflower florets to the yogurt mixture and toss well to coat each floret evenly.
  • Shallow Fry the Cauliflower: Heat oil in a skillet over medium heat, adding just enough to cover the pan.
  • Add the cauliflower florets in batches and shallow fry them until they are golden brown and crispy on all sides.
  • Remove and drain on paper towels to remove excess oil.
  • Tomato Gravy: Mix the corn starch with 1/4 cup of water in a small bowl and set aside.
  • Heat oil in a pan over medium heat.
  • Add cumin seeds until they crack. Add tomato puree and ginger, stirring for a few seconds.
  • Add red chili powder, coriander powder, turmeric, and sauté for another 2-3 minutes until the tomatoes release oil on the sides.
  • Add the corn starch paste and cook until the gravy reaches a pourable consistency, adding water if needed.
  • Add chopped tomatoes, sugar, garam masala, and cilantro, stir well, and turn off the heat.
  • Serve the crispy cauliflower with the tangy tomato gravy and garnish with slit green chilies.
  • Enjoy! Roasted cauliflower with tangy tomato sauce.

Notes

For serving: Arrange the cauliflowers on serving plates and pour the tomato sauce and garnish with cilantro and green chilies. serve hot as an appetizer or side dish.
Enjoy your Roasted Cauliflower with Tangy Tomato Gravy!
Choosing Cauliflower: look for cauliflower with firm and white and firmly attached green leaves. You can store uncut cauliflower in the refrigerator for up to five days
How to Cut & Prepare Cauliflower: To separate the cauliflower florets from the core, halve and then quarter the head. This exposes the core, making it easy to cut out the florets. 
Health Benefits of Cauliflower: Cauliflower is full of dietary fiber, vitamin C, and folic acid. Cauliflower is great for digestion and iron absorption as well. It's a total vegetable all-star and helps round out a healthy meal!

Roasted Cauliflower with Tangy Tomato Gravy

This is simply a delightful appetizer or side dish. Cauliflower florets are tossed with yogurt and spices, then shallow-fried. The crispy cauliflower has the perfect bite bursting with flavors, covered in tangy tomato gravy. It makes a mouthwatering appetizer.

You can also serve them without tomato gravy, you can choose how spicy you want to make these roasted cauliflower florets. There are so many ways to enjoy this tangy cauliflower dish; they're all delicious!

One of my favorite veggies, it can be enjoyed on its own with just a drizzle of oil and with your favorite spices. Some of my favorite dishes with cauliflower, Aloo Gobhi (potato with cauliflower), Pakoras, Paratha, and rice pulav with cauliflower, Gobhi Manchurian.

For the Roasted Cauliflower:

  • 1 medium cauliflower (cut into florets (phool Gobhi), about 18 florates)
  • 1 cup yogurt
  • 2 tbsp corn starch
  • 1 tsp cumin seeds (jeera)
  • 2 tbsp finely chopped cilantro (dhania)
  • 1 tsp finely chopped green chilies optional
  • 2 tsp finely shredded ginger
  • ½ tsp salt
  • 3 tbsp oil (for shallow frying)

For the Tomato Gravy:

  • 2 tbsp oil
  • 1 tsp cumin seeds (jeera)
  • 2 tsp ginger finely shredded
  • 1 cup tomatoes pureed, I used 3 medium size tomatoes
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder (adjust to taste)
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp coriander leaves, finely chopped
  • ¼ cup chopped tomatoes

For Garnishing:

  • 2 green chilies, slit for garnishing
  1. In a large bowl: Mix the yogurt, corn starch, cumin seeds, cilantro, and green chilies until well combined.

  2. Add the cauliflower florets to the yogurt mixture and toss well to coat each floret evenly.

  3. Shallow Fry the Cauliflower: Heat oil in a skillet over medium heat, adding just enough to cover the pan.

  4. Add the cauliflower florets in batches and shallow fry them until they are golden brown and crispy on all sides.

  5. Remove and drain on paper towels to remove excess oil.

  6. Tomato Gravy: Mix the corn starch with 1/4 cup of water in a small bowl and set aside.

  7. Heat oil in a pan over medium heat.

  8. Add cumin seeds until they crack. Add tomato puree and ginger, stirring for a few seconds.

  9. Add red chili powder, coriander powder, turmeric, and sauté for another 2-3 minutes until the tomatoes release oil on the sides.

  10. Add the corn starch paste and cook until the gravy reaches a pourable consistency, adding water if needed.

  11. Add chopped tomatoes, sugar, garam masala, and cilantro, stir well, and turn off the heat.

  12. Serve the crispy cauliflower with the tangy tomato gravy and garnish with slit green chilies.

  13. Enjoy! Roasted cauliflower with tangy tomato sauce.

For serving: Arrange the cauliflowers on serving plates and pour the tomato sauce and garnish with cilantro and green chilies. serve hot as an appetizer or side dish.

Enjoy your Roasted Cauliflower with Tangy Tomato Gravy!

Choosing Cauliflower: look for cauliflower with firm and white and firmly attached green leaves. You can store uncut cauliflower in the refrigerator for up to five days

How to Cut & Prepare Cauliflower: To separate the cauliflower florets from the core, halve and then quarter the head. This exposes the core, making it easy to cut out the florets. 

Health Benefits of Cauliflower: Cauliflower is full of dietary fiber, vitamin C, and folic acid. Cauliflower is great for digestion and iron absorption as well. It's a total vegetable all-star and helps round out a healthy meal!

Appetizer
Indian
cauliflower appetizer, tomato gravy

How to Make Roasted Cauliflower in Tangy Tomato Gravy: A Healthy and Flavorful Curry Recipe

Roasted Cauliflower with Tangy Tomato Gravy is a flavorful and nutritious dish that combines the earthy taste of roasted cauliflower with a tangy, spiced tomato gravy. This cauliflower tomato curry is perfect for those looking to enjoy a healthy, delicious meal that's quick & easy to prepare and packed with flavor. Whether served with rice or flatbread, this dish is sure to become a favorite in your household.

The Essence of Roasted Cauliflower with Tangy Tomato Gravy

The essence of this dish lies in its balance of flavors and textures. The cauliflower is roasted to perfection, bringing out its natural sweetness and adding a delightful crunch. The tangy tomato gravy is made with ripe tomatoes and a blend of aromatic spices, creating a rich and flavorful sauce that complements the roasted cauliflower beautifully.

Origin and Popularity

Cauliflower is a versatile vegetable used in various cuisines around the world. Roasting cauliflower enhances its flavor and texture, making it a popular method of preparation. This roasted cauliflower recipe with tangy tomato gravy draws inspiration from Indian cuisine, where tomato-based gravies are commonly used to create rich, flavorful dishes.

Why You’ll Love This Recipe

  • Flavorful and Nutritious: Combines the goodness of roasted cauliflower with a tangy, spiced tomato gravy.
  • Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to everyone.
  • Versatile: Can be served with rice, flatbread, or as a standalone dish.
  • Perfect for Any Occasion: Ideal for everyday meals or special gatherings.

How to Make Roasted Cauliflower with Tangy Tomato Gravy

To make this delightful roasted cauliflower with tangy tomato gravy, start by mixing yogurt, corn starch, cumin seeds, cilantro, and green chilies in a large bowl. Coat cauliflower florets in this mixture. Heat oil in a skillet over medium heat and shallow fry the florets until golden brown and crispy. Drain excess oil using paper towels. For the tomato gravy, mix corn starch with 1/4 cup water. Heat oil in a pan, add cumin seeds, and once they crackle, add tomato puree and ginger. Stir in red chili powder, coriander powder, turmeric, and sauté for 2-3 minutes until the tomatoes release oil. Add the corn starch paste and cook until the gravy is of pourable consistency, adding water if needed. Stir in chopped tomatoes, sugar, garam masala, and cilantro, then turn off the heat. Serve the crispy cauliflower florets with the tangy tomato gravy, garnished with slit green chilies. This dish can be served hot as an appetizer or side dish, garnished with cilantro and green chilies. When choosing cauliflower, look for firm, white heads with firmly attached green leaves. Store uncut cauliflower in the refrigerator for up to five days. Cauliflower is rich in dietary fiber, vitamin C, and folic acid, promoting digestion and iron absorption, making it a nutritious addition to any meal. Enjoy!

Variations of Cauliflower Dishes

Exploring Manjula's Kitchen reveals a treasure trove of other delicious cauliflower recipes that you might enjoy. Here are some related dishes that you might find interesting:
  1. Aloo Gobi: A classic Indian dish made with potatoes and cauliflower cooked with spices.
  2. Baked Cauliflower: Cauliflower Spinach Bake is a healthy nutrition-rich side dish that is easy and quick to make.
  3. Cauliflower Manchurian: An Indo-Chinese dish featuring crispy cauliflower florets in a tangy sauce.
  4. Cauliflower Crust Pizza: This is a yummy and healthy cauliflower crusted pizza, made with fresh ingredients and also egg-less. Pizza sauce and Indian cheese was made from scratch using fresh ingredients. Its a nice appetizer..
  5. Gobi Paratha: A stuffed flatbread with a spicy cauliflower filling.

Serving Suggestions

Roasted cauliflower with tangy tomato gravy can be enjoyed in various ways:
  • With Rice: Serve it with steamed basmati rice or jeera rice for a complete meal.
  • With Flatbread: Pair it with naan, roti, or paratha for a satisfying lunch or dinner.
  • As a Side Dish: Serve it alongside other Indian dishes for a flavorful spread.
  • On Its Own: Enjoy it as a standalone dish for a light and healthy meal.

Tips and Tricks

To perfect your roasted cauliflower with tangy tomato gravy recipe, consider these helpful tips:
  • Roast Evenly: Ensure the cauliflower florets are evenly coated with oil and spread out on the baking sheet for even roasting.
  • Use Fresh Tomatoes: Fresh, ripe tomatoes provide the best flavor for the gravy.
  • Adjust Spices: Tailor the amount of spices to suit your taste preference.
  • Simmer Slowly: Let the gravy simmer slowly to develop a rich and deep flavor.

FAQs

Can I Use Frozen Cauliflower? Yes, you can use frozen cauliflower. Thaw it and pat it dry before roasting to prevent excess moisture. How Long Does This Dish Last? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving. Is This Recipe Vegan? Yes, this recipe is naturally vegan and gluten-free. Can I Add Other Vegetables? Absolutely, you can add other vegetables like bell peppers, peas, or carrots to the dish. What If I Don't Have Fresh Tomatoes? You can use canned tomatoes or tomato puree as a substitute for fresh tomatoes.

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