Crispy Cauliflower Tomato Dish

Just a heads up, you will be getting a lot of notifications about new posts tonight because I’m making dinner for a few families and decided to create a variety of traditional Indian dishes and a few American-style ones as well that I would love to share with you all! They are all going to be made with an authentic blend of spices and a wide range of vegetables so they are unique and delicious. The first one tonight is a crispy cauliflower tomato dish that can be either used as a main entree or a side dish. I served it with some yogurt on the side. Cauliflower is part of the cruciferous vegetable family, which has been researched to be best for weight loss and for a healthy dose of vitamins so this dish is a great recipe for vegetarians and vegans! Don’t be creeped out if your cauliflower turns yellow – that is because of the turmeric powder and is an authentic Indian spice that only heightens the taste of this dish!


The Recipe

Yields 4 – 6 Servings

2 cups chopped cauliflower

4 – 6 small tomatoes chopped

2 tbsp olive oil

1 tsp turmeric powder

1 tsp salt

5-7 curry leaves

1 tbsp sesame seeds

1 tsp cumin seeds

1 tbsp cilantro leaves

1 tbsp freshly grated ginger

1 tbsp freshly grated garlic

1 tbsp freshly ground black pepper



1. Chop and wash the cauliflower.

2. Toss the cauliflower with olive oil turmeric powder, salt, black pepper, cumin seeds, sesame seeds, and curry leaves into a pot. 

3. Cook for about five minutes and then toss in the tomatoes. 

4. Grate the ginger and garlic into the pot. Sprinkle with cilantro leaves and stir-fry together.

5. Your dish is ready to serve when the cauliflower is crisp and the tomatoes are fully roasted! Yumm, I cannot wait to dig in and enjoy.


5 comments on “Crispy Cauliflower Tomato Dish

  1. Oh, delicious! We love to roast cauliflower and have been adding turmeric to just about everything lately, but this recipe looks more amazing than anything we’ve tried yet! I just bought some “cheddar” (orange) cauliflower and a pint of mixed cherry tomatoes today, and I know what I’m making for dinner tomorrow now! Thanks!

      • We LOVED it. Well, some of us did. My 6-year-old likes things to taste the same as usual, so she wasn’t pleased, but my 20-month old scarfed it up. Hooray! And my stepsons both ate it too. My husband and I adored it, of course.
        We had all of the ingredients except for the curry leaves, and I roasted it at 400 degrees for about 40 minutes instead of cooking it on the stovetop. We had it along with mjadra (lentils and rice with cinnamon, cumin, allspice, salt). Wonderful dinner.
        It’s wonderful that you are cooking like this. Reminds me of my college days 🙂

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