"Roasting Cauliflower is very easy to do, and this roasted Indian spiced cauliflower is delicious"
The making of Roasted Indian Spiced Cauliflower
My husband is not, and never has been, a big cauliflower fan. But he's willing to try almost anything, including deep-fried scorpion in Vietnam, so when we were walking through the Farmer's market where there were some beautiful cauliflowers, I convinced him to let me make some.
"Roasting it will make it better than any you've ever been served" I promised.
So now the pressure was on. I had to come up with a dinner plan that would allow me to make the cauliflower shine. Tandoori Chicken came to mind, Orange-Scented Couscous...check...how about Roasted Indian Spiced Cauliflower? Sound's like dinner to me.
Roasting cauliflower is very easy to do, and this recipe is both easy and delicious (well, I LOVED it, my husband ate it, no raves, but some things just take time, and time again). But I'm patient. Most of the time. And at only 69 calories and 7 grams of fat, I'll serve it to him until he loves it!
Scorpion he'll eat...cauliflower, maybe not so much?
Roasted Indian Spiced Cauliflower
- 1 head of fresh cauliflower cut into florets (try to keep some of the sides flat, they caramelize the best)
- 2 tablespoons neutral oil I use grapeseed
- ½ teaspoon each garam masala, turmeric, cumin, and salt, or more to taste
- Lemon wedges for serving
- Put the cauliflower pieces into a zip-top bag, add the oil and spices, and shake well to distribute.
- Heat the oven to 425°F.
- Line a cookie sheet with aluminum foil and spray with cooking spray, or brush lightly with oil. Pour the seasoned cauliflower onto the sheet and put into the oven, roast for 10 minutes, then shake or turn the pieces over with a spatula, cook an additional 10 minutes, or until nicely browned and the point of a sharp knife goes through the cauliflower easily. Do not overcook! Squeeze the fresh lemon over the top and serve.