Indian Cauliflower

Indian Cauliflower

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"A spicy cauliflower served whole on a platter - looks like a red and yellow flower. Garam Masala can be found in Indian grocery stores and some traditional grocery stores. I like to serve peas and carrots lightly cooked in butter on the side of this dish."

Ingredients 50 m {{adjustedServings}} servings 168 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
  2. Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
  3. Bake the cauliflower for 30 minutes.
  4. While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
  5. Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.
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Reviews 57

  1. 71 Ratings


Awesome! The garam masala is a MUST! I cut the oil in half, and it was just fine. I had to microwave the baked cauliflower for 2 minutes - it wasn't quite tender. One tip: don't let the tomato curry sit and cool before serving because it thickens up too much. The next time I made this, I used only 1 Tbl. oil and diced canned tomatoes. After the sauce was finished cooking, I pureed it in my food processor. For the cauliflower, I steamed it in my vegetable steamer until tender, then did a 'rough chop' to get smaller florets (which is how I see this dish served in Indian restaurants). I then mixed the cauliflower into the pureed sauce. I will make those changes again! Thanks for the recipe!


I like Indian food, this is a good one. I changed it a little though. I think as suggested before by some other reviews it's a must to seperate the cauliflower into florets if you want to cook it in 30 minutes. Also I raised the temperature to 450 F, and it cooked perfectly. I used fresh garlic also added fresh ginger to the sauce, cut the garam masala in half and added some chili powder since I like my food hot. I didn't have any at home but next time I cook this dish I will sprinkle it with chopped cilantro before serving.


This is a fun dish to prepare and serve. In an earlier review, I forgot to mention that I have learned that I needed to bake the cauliflower in a *covered* dish, and increase the cooking time to at least 45 minutes. I like to serve it with a red lentil dahl.