|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 2g||9%|
|Total Sugars 2g|
|Vitamin C 41mg||207%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Indian spice roasted cauliflower is what most home cooks are looking for: A simple and delicious vegetable dish that is different from the everyday. Cauliflower's mild taste makes it the perfect canvas for a variety of flavors, including garam masala, the traditional Indian spice blend. The cruciferous vegetable is tossed in a mixture of melted butter and spices and roasted until tender and caramelized.
4 tablespoons unsalted butter, melted
1 teaspoon ground cumin
1 tablespoon garam masala
1/4 teaspoon cayenne pepper, optional
1/2 teaspoon kosher salt
1 head cauliflower, cut into 2-inch florets
Gather the ingredients.
Preheat the oven to 425 F. Line a rimmed baking pan with foil.
In a large mixing bowl, combine the butter with the spices and salt, whisking until blended.
Add the cauliflower and toss with a spatula to coat it completely with the butter and spice mixture.
Distribute the cauliflower evenly on the prepared baking pan.
Roast for 35 to 45 minutes, or until the stems are tender and the edges are browned.
Serve hot and enjoy.
Make sure not to crowd the cauliflower on the baking sheet or else the vegetable will steam and become mushy.
- Instead of garam masala, use another Indian spice blend such as tandoori spice or a curry spice blend.
- Add about 2 cups of canned chickpeas (rinsed and drained) to the cauliflower and spice mixture and roast; add more spices if needed, and use a larger baking sheet if necessary.
- If you add chopped potato, this recipe is similar to aloo gobi.