Roasted Cauliflower Recipe- Beet Marinated Indian Style with Mint Chutney

Last Updated on 4 months by Neha Deshmukh

Roasted Cauliflower Recipe – Beet Marinated Indian Style with Mint Chutney

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to make veggies exciting. Seriously, sometimes it feels like a mission impossible, right? Well, I’m thrilled to share a recipe that completely transformed my relationship with cauliflower – this vibrant, flavour-packed Roasted Cauliflower, marinated in a gorgeous beet-infused yogurt and served with a zesty mint chutney. It’s a little bit different, a whole lot delicious, and surprisingly easy to make.

Why You’ll Love This Recipe

This isn’t your average roasted cauliflower. The beet in the marinade gives it a beautiful, subtle sweetness and a stunning rosy hue. Plus, the Indian spice blend is just chef’s kiss. The cool, refreshing mint chutney cuts through the richness perfectly, making it a truly satisfying meal. I first made this for a potluck and it disappeared in minutes! It’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to bring this beauty to life:

• 1 medium cauliflower (whole)
• ½ cup thick whole-milk yogurt
• 3 garlic cloves
• 1 tsp grated ginger
• 2 tsp garam masala
• 1 tsp turmeric powder
• ½ tsp chili powder
• 1 Tbsp grated beet
• ½ tsp salt
• 1 cup loosely packed cilantro
• ⅓ cup mint leaves
• ½ small red onion
• ½ cup yogurt (for chutney)
• ½ Serrano chili (or to taste)
• ½ tsp salt (for chutney)

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure everything turns out perfectly!

Cauliflower Selection: Look for a firm, heavy head of cauliflower with tightly packed florets. Avoid any with brown spots or a strong smell.

Yogurt & Marinade Base: I prefer using whole-milk yogurt because it’s thicker and creates a creamier marinade. You can use Greek yogurt too, but you might want to add a tablespoon of water to thin it out a bit.

Spice Blend – Garam Masala & Turmeric: Garam masala is a warm, fragrant spice blend that’s essential in Indian cooking. Every brand is a little different, so feel free to adjust the amount to your liking. Turmeric not only adds flavour but also gives the cauliflower a lovely golden colour.

The Beetroot Secret – Color & Flavor: Don’t skip the beetroot! It adds a subtle sweetness and a gorgeous pinkish hue to the cauliflower. It’s a little trick my grandmother taught me, and it makes all the difference.

Fresh Herbs – Cilantro & Mint: Fresh herbs are key for the chutney. They bring so much brightness and flavour. If you’re not a cilantro fan, you can increase the amount of mint, but I really encourage you to give cilantro a try here!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your cauliflower a good rinse and dry it thoroughly. Trim off the leaves and the core, but try to keep the head intact – we want it to roast as a whole.
2. In a bowl, combine the yogurt, garlic, ginger, garam masala, turmeric, chili powder, grated beet, and salt. This is your flavour bomb marinade!
3. Now, generously brush the marinade all over the cauliflower. Don’t be shy! Get it into all the crevices and on the underside too.
4. Place the marinated cauliflower in a baking dish and pop it in the fridge for at least an hour, or even up to 8 hours for a deeper flavour. I usually do this the night before.
5. Preheat your oven to 425°F (220°C).
6. Roast the cauliflower for 45-60 minutes, or until it’s tender and easily pierced with a knife.
7. Let it rest for 10 minutes before slicing into wedges. This helps the juices redistribute.
8. While the cauliflower is roasting, let’s make the chutney! Blend the cilantro, mint, red onion, yogurt, Serrano chili, and salt until smooth. Taste and adjust the seasoning as needed.
9. Serve the warm roasted cauliflower with a generous dollop of chilled mint chutney.

Expert Tips

• Don’t overcrowd the baking dish. Give the cauliflower some space so it can roast properly.
• For extra crispy edges, you can broil the cauliflower for the last 5-10 minutes, but watch it closely to prevent burning!
• If you’re using a smaller cauliflower, reduce the roasting time accordingly.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative like cashew or soy yogurt.

Gluten-Free Option: This recipe is naturally gluten-free! Just double-check the label on your garam masala to ensure it doesn’t contain any hidden gluten.

Spice Level Adjustment: If you like things extra spicy, add another Serrano chili to the chutney, or increase the chili powder in the marinade. My friend, Priya, loves to add a pinch of cayenne pepper too!

Festival Adaptation – Navratri/Janmashtami: This recipe fits perfectly into the Navratri or Janmashtami fasting menus as it uses permitted ingredients.

Serving Suggestions

This roasted cauliflower is fantastic on its own as a light meal, or as a side dish with:

• Roti or naan
• Dal (lentil soup)
• Rice
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. The chutney is best enjoyed fresh, but can also be stored in the fridge for a day or two.

FAQs

What type of cauliflower is best for roasting?

A firm, heavy head of cauliflower with tightly packed florets is ideal.

Can I marinate the cauliflower overnight?

Absolutely! Marinating overnight will result in a more flavourful cauliflower.

Can I use a different chili pepper for the chutney?

Yes, you can use any chili pepper you like, such as jalapeño or Thai chili. Adjust the amount to your spice preference.

What if I don’t have beet root? Can I omit it?

You can omit the beetroot, but it will affect the colour and subtle sweetness of the cauliflower. You could try adding a teaspoon of tomato paste for a similar effect.

How can I make the chutney ahead of time?

Yes, you can make the chutney a few hours ahead of time and store it in the fridge. The flavours will actually meld together even more!

Is it possible to air fry this cauliflower instead of roasting?

Yes! You can air fry the cauliflower at 375°F (190°C) for about 20-25 minutes, flipping halfway through.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!