This recipe for Indian spice roasted cauliflower represents one of the home cook's most valued things: a simple, easy, and deliciously different vegetable side dish. Plus you can feel proud of yourself for serving your family one of the world's most healthy foods. Cauliflower's mild flavor makes it the perfect canvas for spices and cheese.
Cauliflower dates back 2,000 years to the Mediterranean region, so it's definitely not the newest vegetable of the day. It's also used much more in cooking in other parts of the world than in the United States. Cauliflower is part of the cruciferous vegetable family, which also includes its close relative, broccoli, along with kale, Brussels sprouts, cabbage, and collard greens.
These veggies are all nutritional powerhouses, none more so than cauliflower. It's high in glucosinolates, which are important in the support of several important systems in the body. Cauliflower also is an excellent source of antioxidants, vitamin C, vitamin K, folate, and vitamin B6 and a very good source of fiber, omega-3 fatty acids, and manganese.
A cup of cauliflower has about 30 calories, with more than 2.5 grams of fiber and about 2.5 grams of carbohydrates. Calling it a superfood is not an exaggeration. There's the one really negative aspect of cauliflower, and that's the less-than-pleasant odor that sometimes occurs during cooking. But it's a small price to pay for all the upside gain this vegetable provides.
Preheat the oven to 425 F.
In a mixing bowl, combine the butter with the spices and salt, whisking until blended.
Toss in the cauliflower and use a spatula to coat it completely with the butter/spice mixture.
Distribute evenly on a lined baking sheet and roast for 35 to 45 minutes, or until the stems are tender and the edges are browned. Serve hot or warm.
- Cauliflower is in season in the fall and usually available most of the winter. cauliflower head that is clean and creamy white with tight bud clusters is the pick of the crop. Lots of green leaves surrounding the head indicate the cauliflower is probably fresher and more protected. A few green shoots among the buds are nothing to worry about. Cauliflower will keep in the refrigerator for about a week; store stem side down in a loose plastic bag.