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Indian Spice Roasted Cauliflower

User Rating 4.5 Star Rating (5 Reviews)

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Indian Spice Roasted Cauliflower
Photo (c) John Mitzewich
This Indian spice roasted cauliflower represents one of the home cook's most valued things; a simple, easy and deliciously different vegetable side dish.

Serves 4-6 Portions Indian Spice Roasted Cauliflower

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

  • 4 tbsp melted butter
  • 1 teaspoon cumin
  • 1 tablespoon Garam Masala, or other Indian spice blend such as tandoori spice, or a curry spice blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper, optional
  • 1 head cauliflower, rinsed, cored, cut into 2-inch pieces

Preparation:

Preheat oven to 425 degrees F.

In a mixing bowl, combine the butter and spices, and whisk until blended. Toss in the cauliflower and use a spatula to coat completely with the butter/spice mixture. Distribute evenly on a lined baking sheet, and roast for 35-45 minutes, or until the stems are tender, and the edges are browned. Serve hot or warm.
User Reviews

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 5 out of 5
WOW! I am seriously impressed., Member shumaira

This was great! I was surprised by how delicious this ended up tasting, and how easy it was to make. It literally tastes like the vegetables I tasted at an Indian Wedding I went to this past winter. I made some changes since I wanted a mixed vegetable roast. I used 1/2 head of cauliflower chopped into 2 inch pieces, 1/4 each of red and yellow bell pepper cut into semi-long strips, 1 medium potato with skin on, sliced into small wedges, and 1 carrot peeled and cut into 1 inch pieces. I also used 5 Ts of butter instead of 4Ts. After mixing in the spices, I placed the potatoes and carrots in a separate sheet and baked them for 30 minutes, while the other vegetables I took out earlier after 20 minutes. I mixed all the vegetables together at the end. It was al dente vegetables, but I liked them this way - I suppose you can cook them longer if you don't like al dente. Thanks for sharing this great recipe.

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