Cauliflower is packed with nutrients and available year-round making it a good choice to regularly include in your menus. It can be rather bland but not so with this recipe! Adding some traditional Indian spices and roasting the cauliflower result in something so flavorful and distinctive. Easy, healthy, and flavorful--a happy trifecta! This is a favorite of my veggie-loving daughter-in-law Shelly.
It's all about the spices! My love of Indian food and its distinctive spices grew when I went on a fabulous culinary and cultural tour of India organized by Carol at Delectable Destinations. (More about that at the end of this post.) As I ate an array of foods in India and tried recreating numerous recipes upon my return, I was aware that what makes Indian food so distinctive and amazing is the spices. They are combined in a way that is unlike any other kind of food.
My India tour included a fun hands-on cooking class in New Delhi with Neha At Saffron Palate where we selected spices from a colorful assortment stored in a sectioned wooden box. Below is a photo I took of Neha's spices. It was so fun to cook from this beautiful, fragrant assortment. I was able to find all of these spices back home in St. Louis, and I add them to my cooking every chance I get.
We also visited the Old Delhi spice market where they sell beautiful spices--both whole and ground--in bulk. In the photo below, the big, oblong yellow spice is turmeric root. Most of us have only seen it already ground in a jar. That's a big pile of cumin seeds left of the tumeric root. I loved seeing and smelling the assortment of whole spices--gorgeous!
Today, I'm sharing an easy, healthy recipe that uses some of those spices to jazz up the flavor of cauliflower. It's so easy to toss the florets with olive oil and a few spices, roast them in a hot oven for a few minutes, and have a delicious vegetable that pairs well with lots of things. Here's how to make this easy, tasty dish.
Step 1. Assemble the ingredients.
view on Amazon: Oxo squeeze bottles (perfect for storing and dispensing oil; olive oil band label sold separately)
view on Amazon: my go-to Santoku Knife
Step 2. From the bottom side of the cauliflower head, cut out the core first to make it easy to break off and/or cut florets into 2" pieces.
Step 3. In a large bowl, whisk together oil and spices. Add cauliflower florets and toss with tongs until evenly coated with oil mixture.
view on Amazon: wire whisk
Step 4. Spread florets in a single layer on large baking sheet.
Step 5. Bake for approx. 15 minutes, flipping pieces over after 10 minutes, until fork tender and edges are browned. The yellow color will brighten as it bakes.
view on Amazon: my favorite sheet pan (13x18)
That's all there is to it. Garnish with chopped cilantro, if desired. You can serve this hot or at room temperature.
SERVE IT as a side with Indian food, like the butter chicken pictured below. Naan or other flatbread is a must with an Indian meal, too.
This cauliflower is also a good side with any grilled meat or seafood. It's a tasty addition to rice bowls, too.
You might also enjoy these recipes inspired by my India trip:
Cauliflower isn't the only healthy ingredient in this recipe. The spices are all nutrient-rich as well. Turmeric is an especially potent anti-inflammatory and antioxidant. So, you can enjoy eating this tasty vegetable while giving your body a healthy boost at the same time. Yay.
Make it a Yummy day!
I'm pictured below at the Taj Mahal with my fun traveling companions from Canada, Australia, and the UK (seated l-r) Debbie, Angela, Liz; (standing l-r) me, Shawna. photo by Carol Ketelson
My India trip was planned and led by Carol Ketelson, owner of Delectable Destinations. This small, intimate tour was as good as it gets, and it's in no small part due to Carol's impeccable taste and attention to every detail. Delectable Destinations also has culinary and cultural tours to other places. (I can personally recommend her Italian Amalfi Coast trip--fabulous! I wrote about it here and here.) If you're interested in international travel that includes fabulous food, I highly recommend Carol's tours.
Liz Schaffer, founder and editor of the exquisite travel magazine Lodestar Anthology, was among my fellow travelers in India. Angela Terrell, writer and photographer for the magazine (and Liz's mum) was with us, too. I felt so fortunate to be able to relive some of our India experiences through the artistry of their words and photos in the India edition of Lodestar Anthology that was published after our trip.