I wasn’t always in love with cauliflower. Having had it only raw in salads or steamed as a side dish, I couldn’t understand why people raved about it. I much preferred cauliflower’s colourful cousin, broccoli. It was only recently while trying roasted cauliflower that I became a devoted fan. Roasting cauliflower produces a flavourful carmelized glaze. In the Indian Spiced Roasted Cauliflower recipe, the spices and coconut oil create a crispy exterior while preserving a soft interior.
Roasted cauliflower is not only delicious, but offers amazing health benefits. Cauliflower contains the natural plant compound sulforaphane, which helps to block enzymes that can activate cancer cells, as well as reduces inflammation. Also, you might be addicted to your daily glass of orange juice, but did you know that one cup of cauliflower provides 92% of your daily requirement of Vitamin C?
More and more people are adopting vegan and vegetarian diets. Even if you do not eat a 100% vegetarian diet, it’s good to incorporate some vegan and vegetarian dishes into your weekly rotation. Indian Spiced Roasted Cauliflower is a great side dish to serve when the whole family gets together in order to satisfy vegan and vegetarian guests. In this recipe, I cut the cauliflower into smaller florets to ensure that they roasted quicker and so that they would be crispier. I made this recipe as an appetizer, but if you wanted to serve this dish as a side vegetable at dinner, you might want to cut the florets into larger pieces.
If you enjoyed this roasted cauliflower recipe, you might also enjoy Curried Cauliflower, Chickpea, Spinach and Sweet Potato Tacos.
Indian Spiced Roasted Cauliflower
- 1 head cauliflower
- 6 Tablespoons coconut oil
- 6 teaspoons garam masala
- 3 teaspoon turmeric
- 3 teaspoon cumin
- 2 teaspoons fresh cilantro, chopped optional
- 1/4 teaspoon salt optional
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Chop cauliflower into bite-sized florets. Tip: Smaller pieces will roast quicker.
- Place cauliflower on baking sheets, being careful not to overcrowd.
- Mix garam masala, cumin, turmeric and salt (if using) in a small bowl.
- Melt 6 Tablespoons of coconut oil over low heat or in the microwave. Immediately pour coconut oil over cauliflower and sprinkle the spices on top.
- Using a spoon or your hands, ensure each cauliflower is well coated with oil and spices. Work quickly as coconut oil hardens quickly.
- Roast in the oven for 35 minutes or until cauliflower is slightly crispy.
- If there is any left over, store in fridge for up to a week.