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Turmeric Cauliflower + Cabbage with Apricot Chutney

Active Time: 20 minutes
Total Time: 30 minutes
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Why we love it:

This apricot chutney was inspired by an Indian cookbook I have had for years. Cooking Indian recipes was one of my favorite skills to practice when I began cooking years ago, and I still love cooking (and eating) ALLLLLLL the Indian food. I’ve tried to simplify the steps and ingredients so you can make this on a weeknight without giving up the delicious combination of flavors. It will keep for months and is good spooned over any roasted veggies.


  • 1 Yellow Onion (divided)
  • 1 clove Garlic
  • Fresh Ginger (½ inch piece)
  • 1 Tablespoon Unsalted Butter
  • 1 teaspoon Turmeric (divided)
  • 1 teaspoon Ground Cumin (divided)
  • 1 cup Apricot Jam
  • 1 head Cauliflower
  • 1 teaspoon Kosher Salt (divided)
  • 12 teaspoon Black Pepper
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Garlic Powder
  • 12 head Green Cabbage
  • 1 cup Water
  • 1 cup Couscous

Cooking Instructions

  • 2. CHUTNEY

    Cut the onion in half. Mince ½ of the onion finely; slice the other ½ into thin strips and set aside on a lined baking sheet. Mince the garlic and ginger finely. Keep chopping all 3 together as finely as you can. In a small pot or sauté pan, melt the butter. Add the ginger/garlic/onion and sauté for about 1-2 minutes over medium heat so they become fragrant but not browned. Add ½ of the turmeric and ½ of the cumin. Cook on the bottom of the pan for 30 seconds. Add the jam and 1 Tablespoon of water. Bring to a simmer, then turn off the heat and let it sit.


    Cut the cauliflower into florets, including the steak and the leaves. Trim off or remove only the bottom most part of the stem and any leaves that are yellowed or withered. Wash it all and shake dry. Place on the baking sheet with the onion.

    Place the florets in a bowl. Toss them with about ½ of the salt, the rest of the cumin and turmeric, the black pepper and a drizzle of olive oil (about 1 teaspoon). Add ½ of the garlic powder. Toss to coat.

  • 4. CABBAGE

    Slice the cabbage in half, then quarters. Stand each quarter up and make a small triangular slice to remove the core. Then slice each quarter into 2 or 3 wedges. Add these to a baking sheet and scatter the cauliflower florets around. Drizzle the rest of the olive oil on the cabbage wedges and sprinkle with a pinch of salt.

  • 5. ROAST

    Roast the sheet pan for about 12 minutes, then use tongs to flip the cabbage and stir up the cauliflower. Return to the oven and cook for another 12-15 minutes or until the cauliflower is cooked through.


    Meanwhile, bring 1 cup of water to a boil and add a pinch of salt. When boiling, stir in the couscous, then cover and turn off the heat. Time for 8 minutes. When done, let it sit for 4 more minutes, then rake the couscous with a fork. Drizzle with a bit of olive oil.

  • 7. SERVING

    Serve the couscous topped with veggies. Spoon apricot chutney over top.

Check out our new features!


    sautéed shrimp, white fish or salmon will all taste amazing with the chutney. Grill, pan sear or roast the fish as you prefer.
    broccoli florets, brussels sprouts or squash work well, but some of these take less time to cook than cauliflower so adjust accordingly
    a sheet pan medley of veggies is nice. Or cubes of tofu would be delicious with the chutney
  • BEANS:
    adding garbanzo beans will be a nice touch
    keep the chutney on the side and encourage them to dip. It’s sweet and savory so they may love it. Use a vegetable you know they’ll eat on the sheet pan mix and if they’d prefer, add a vegetarian sausage, tofu or even a hard boiled egg to the mix so they have something substantial
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