Crispy oven-roasted spiced cauliflower and carrot

Nici Wickes' crispy spiced cauliflower and carrot recipe is a healthy take on deep-fried Indian pakora and onion bhaji. Serve with poppadoms and dipping sauce for a tasty afternoon snack or starter

By Nici Wickes
  • 20 mins cooking
  • Serves 2
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  • 1/2 cauliflower
  • 4-6 small carrots
  • 1 onion, thinly sliced
  • 1 teaspoon garam masala (or curry powder)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 cup plain, unsweetened yoghurt, plus an extra 3 tbsp to serve
  • 2 tablespoon vegetable oil, plus extra for cooking
  • 4-6 poppadoms
  • handful of mint leaves
  • squeeze of lemon juice


  • 1
    Preheat oven to 160°C.
  • 2
    Prepare the vegetables by cutting the cauliflower into golf ball-sized florets and peeling the carrots.
  • 3
    In a bowl, mix the spices with the yoghurt and 2 tbsp of oil. Add the vegetables and toss to coat in the spiced yoghurt mix. Lay on a baking tray. Drizzle with a little oil. Bake for 1 hour. Increase oven temperature to 200°C and place the vegetable tray on a high level in the oven and cook until the edges begin to crisp – about 20 minutes.
  • 4
    Liberally brush poppadoms with oil on both sides and place on a tray under a hot grill. Watch carefully and when they begin to puff and bubble, turn and cook the second side until golden. Set aside.
  • 5
    Mix the remaining 3 tbsp of yoghurt with the mint leaves and lemon juice for a dipping sauce.
  • 6
    Garnish the baked spiced veges with mint leaves and serve with the poppadoms and dipping sauce.


  • Serves 2-4. - Try using different vegetables – broccoli, potatoes, pumpkin or kumara – just make sure you cut them to a size and shape that will ensure they all cook at the same time.

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