This simple roasted cauliflower bursts with warm Indian aromatics, turning an everyday vegetable into a deeply flavorful, golden-edged side dish. The ghee (or olive oil) helps the spices cling and caramelize beautifully, giving each piece a toasty, fragrant finish. It’s quick enough for weeknights yet bold enough to serve with your favorite curries or roasted meats.
INGREDIENTS:
4 tablespoons ghee or olive oil
1 teaspoon cumin
1 tablespoon Garam Masala or a tandoori spice blend
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, optional
1 head cauliflower, rinsed, cored, and cut into 2-inch pieces
METHOD:
Preheat oven to 425°F. Line a rimmed baking sheet with parchment for easy cleanup.
In a large bowl, whisk together the ghee or olive oil, cumin, garam masala, salt, and cayenne. Add the cauliflower florets and toss until every piece is evenly coated.
Spread the cauliflower in a single layer on the prepared baking sheet. Roast for 35–45 minutes, stirring once halfway through, until the stems are tender and the edges are caramelized and golden.
Taste and adjust seasoning as needed before serving.
SERVING SUGGESTIONS:
- Serve alongside Indian mains such as dal, butter chicken, or saag.
- Use as a filling for rice bowls with chutney or yogurt on top.
- Fold into warm quinoa or couscous with cilantro and lemon.
- Add to wraps, naan sandwiches, or salads for extra flavor and texture.
YIELD: Serves 4-6
