Roasted cauliflower goes from boring to addictive when tossed with Indian spices. Serve this alongside curry or Sunday’s roast chicken. It’s that versatile!
Roasted Cauliflower Recipe with Indian Spices
I’m not sure anything I write about roasted cauliflower can do it justice. Perhaps it’s enough to tell you that I ate this with my fingers, popping the cumin and coriander-spiced florets into my mouth faster than a teenaged girl pops M&Ms after a bad breakup. What is typically considered a side dish became an afternoon snack. But I had competition for these tender, golden brown morsels – he’s 7 and he has a penchant for veggies. Did I ever mention that, as a baby, my son’s skin started to turn orange from eating too many helpings of pureed sweet potatoes and carrots? What’s worse is that I didn’t even notice until a friend pointed it out to me. What do you mean that’s not a natural skin color? Not one of my finer maternal moments.
Over the past week, I have been craving healthy meals. Well, besides those Peach Crumb Bars and my son’s chocolate cake. I’m pretending that those don’t count. Humor me. Aside from those indiscretions, my cravings led me to make several vegetarian dishes, including Black Bean Cakes, Mushroom & Cannellini Ragout and a batch of my Crockpot Chickpea Stew with Caramelized Onions. Cauliflower became the next target.
Roasting cauliflower lends a nutty flavor to this otherwise mellow-tasting vegetable and transforms it from a vegetable that often sits on the bottom of the vegetable list to one that is positively irresistible. This recipe requires a minimal amount of ingredients and only a few minutes of active prep time. Simply toss the cauliflower in a mixture of olive oil and spices, and then let the oven do the rest of the work.
The roasted cauliflower recipe:
Preheat oven to 450 degrees F.
Cut one medium head of cauliflower into florets, about 1 1/2-inches each. Transfer the florets to a baking sheet.
In a small bowl, stir together olive oil, ground cumin, ground coriander and kosher salt.
Pour the olive oil mixture over the cauliflower and, using your hands, toss to coat the cauliflower.
Transfer the baking sheet to the oven and roast the cauliflower, turning occasionally, until it is tender and golden brown, 25 to 30 minutes. Serve.
Other cauliflower recipes:
Cookin’ Canuck’s Ginger, Jalapeno & Coconut Brown Rice with Cauliflower
Cookin’ Canuck’s Sage & Gorgonzola Cauliflower Soup
Indian Simmer’s Aloo Gobhi (Potato & Cauliflower)
No Recipes’ Farro & Roasted Cauliflower Salad
Roasted Cauliflower with Indian Spices (Cumin & Coriander) Recipe
Ingredients
- 1 2 1/2 pound head cauliflower
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 450 degrees F.
- Cut cauliflower into florets, about 1½-inches each. Transfer the florets to a baking sheet.
- In a small bowl, stir together olive oil, ground cumin, ground coriander and kosher salt.
- Pour the olive oil mixture over the cauliflower and, using your hands, toss to coat the cauliflower.
- Transfer the baking sheet to the oven and roast the cauliflower, turning occasionally, until it is tender and golden brown, 25 to 30 minutes. Serve.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Elizabeth
Thanks for the recipe with the Indian spices to go along with the cauliflower.
My family also enjoys eating this delicious vegetable. I have only added the olive oil with salt and pepper and thinly sliced onion. There are never any leftovers of this.
Also wanted to thank you for the memory of my oldest daughter and her love for vegetables as a young child. I always made the baby food at home so I knew my girls were always getting the best nutrients. Well off we go one day to visit the doctor for her checkup and the pediatrician walks in and says well well it looks like someone is having a little too many of their orange veggies. What? The pediatrician says thats ok, the beta carotene is great for them but you may want to cut back a bit.
OMG was I feeling like an idiot??? YES.
Till this day we laugh about this…once in a great moon when someone has to pull out an album and we go back to those days and sure enough there is my orange baby girl.