Roasted Cauliflower can only be that much more exciting when you add an Indian touch to it, complete with spices and lots of heat!
Roasted Cauliflower has many variations, including a Whole Roasted Cauliflower that is quite popular on the internet. I have roasted cauliflower florets on many occasions, and it’s usually because I want a quick fix vegetable number on the table.
This dish uses Kashmiri Chilli Powder, along with Ground Cumin and Coriander powders. These are the key ingredients in this dish, as they make up the ‘spicy’ part of it. Kashmiri chilli powder is touted to be the milder version of regular chilli powder. However, you can substitute regular chilli powder for this, just be sure to use slightly less to tamp down the heat. If you don’t have these at home, you can substitute it with some Garam Masala.
You can make this into a whole roasted cauliflower, too! However, this will change the cooking time considerably. Roasting the cauliflower can also be the base for adding proteins or other additions. Ideally, this is great with sturdy vegetables such as baby corn or broccoli. You can also roast some meat alongside this and turn this into a sheet pan meal.
You can make this dish without an oven too! Although it requires a little more effort than placing everything on a roasting sheet, the flavour can be more impactful. To make this dish on the stove, heat some olive oil in the pan over medium heat. Then, add sliced red onions and saute till soft. To this, add the cauliflower florets and spice powders, not forgetting salt. It should come together nicely; cook until the vegetable softens. Don’t be tempted to add water to this, though. Cauliflower does have a substantial amount of water so it doesn’t need extra. It’s best to make this in a non-stick pan too.
Spicy Roasted CauliflowerCourse: Features
150g Cauliflower, broken into florets
2 Tbsp Olive Oil
1 Tsp Cumin Seed Powder
1 Tsp Coriander Seed Powder
2 Tsp Kashmiri Chilli Powder
¼ Tsp Salt
You’ll need to;
Preheat the oven to 200 Degrees Celcius.
Place all ingredients in a lined roasting pan, then use your hands to massage the spices into the vegetable. Transfer the dish to the oven and roast for a good 25 minutes.
Remove, sprinkle with coriander leaves and serve warm.