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Indian Spice Roasted Cauliflower

User Rating 4.5 Star Rating (5 Reviews)


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


  • 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


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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