Roasted Cauliflower in Turmeric Kefir
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A golden, probiotic-rich side dish that’s as delicious as it is nourishing.
This roasted cauliflower in turmeric kefir is a golden, gut-loving dish packed with flavour and health benefits. Cauliflower itself is high in fibre, antioxidants, and vitamin C, while turmeric brings powerful anti-inflammatory and immune-boosting properties. Pair that with kefir, a fermented, probiotic-rich dairy that supports digestion and gut health, and you’ve got a side dish that’s not only vibrant and tasty but also deeply nourishing. Roasting gives the cauliflower caramelised edges and a subtle sweetness, while the spiced kefir coating adds a tangy depth that takes it to the next level. This is the kind of dish that works for both everyday meals and impressive entertaining all the while being really nourishing and good for your gut!
Serving Suggestions:
Serve as a side with chicken, lamb, or fish for a balanced meal.
Add to grain bowls with quinoa, brown rice, or farro.
Toss through leafy greens and roasted chickpeas for a hearty vegetarian salad.
Pair with flatbreads, dips, and pickles for a Middle Eastern–inspired platter.
Enjoy as part of a gut-friendly feast with other fermented foods like sauerkraut or kimchi.
Need
- 1 whole cauliflower, cut into florets
- 1 Teaspoon garam masala Recipe
- pink salt flakes and pepper to taste BUY
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
-
The Turmeric Kefir Sauce
- 1 red onion peeled and quartered
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Teaspoon ground turmeric
- 30 Grams chickpea flour (besan)
- 220 Grams Milk Kefir Recipe
- good Pinches pink salt flakes BUY
- 1 Handful fresh coriander or cilantro leaves
-
The Chilli Oil
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 1 Teaspoon cumin seeds
- 1 Teaspoon black mustard seeds
- 1 Teaspoon dried red chilli flakes
Do
- 1
Preheat oven to 190°C.
- 2
Place the cauliflower florets into a baking dish. Sprinkle with garam masala, salt and pepper and EVOO. Toss to combine. Roast for 30 minutes or until tender.
- 3
To make the sauce, place onion and EVOO into the Thermomix bowl. Chop 3 sec/speed 6. Saute 5 min/Varoma/speed 1. Add turmeric and chickpea flour. Cook 3 min/80°C/speed 1.
- 4
Add the kefir and salt. Cook 7 min/70°C/speed 2. Pour over cooked cauliflower and stir to coat. Sprinkle with coriander leaves.
- 5
To make the chilli oil, place EVOO into a small hot pan. Add cumin and mustard seeds. Heat until popping. Turn heat off and add chilli flakes. Infuse for 5 minutes before reheating and then drizzling all over the cauliflower. Serve immediately.
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Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
