Spicy roast cauliflower is a simple gluten-free and vegan side dish that pairs well with any meal. This easy cauliflower recipe is fairly simple to make with basic Indian spices and minimal prep.

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This delicious roasted cauliflower is ideal for weekday meals, especially in the winter, and makes a great addition to a roast dinner. With just a handful of simple ingredients and easy, minimal effort, it's a perfect recipe for your weekly meal plan.
While the recipe is simple, it does require some care, as you'll need to flip the cauliflower halfway through cooking to ensure even roasting.
Ingredients

- Spices: Chilli powder, cumin powder, garam masala and salt.
- Vegetables and Herbs: Cauliflower, lemon and fresh coriander leaves.
- Oil: I have used olive oil for extra flavour but feel free to use any cooking oil that you use regularly if you don't have olive oil on hand.
See the recipe card for quantities.
Step By Step Instructions

Step 1: Preheat oven to 200C (400F) and line the baking sheet with parchment paper.
Step 2: In a small bowl, combine olive oil, Kashmiri chilli powder, salt, cumin powder and garam masala.

Step 3: Cut cauliflower into bite-size pieces and wash under running tap water.
Step 4: Place washed florets in a big bowl, add spice mixture and mix well with a spatula until all the florets are well coated.

Step 5: Transfer the spice-coated cauliflower florets to a lined baking tray.
Step 6: Spread florets into a single layer with a little spacing between florets.
Step 7: Put the baking sheet in the pre heated oven and roast for about 15 minutes.

Step 8: Meanwhile, in a small bowl combine lemon juice and chopped coriander leaves.

Step 9: After 15 minutes, remove the baking sheet from the oven and add lemon coriander mixture.
Step 10: Mix well with a slotted spoon, put the tray back in the oven and roast for another 10 minutes or until the cauliflower florets are golden brown and tender.

Step 11: Remove the baking sheet from the oven.

Serve delicious spicy roast cauliflower as a side dish or an appetiser with a dip such as yogurt herb sauce or cucumber raita.
Substitutions and Variations
Spices: If you only have curry powder, you can use it in place of all the other spices.
Garlic: You can use garlic powder or fresh garlic. If using granules or powder, mix it in along with oil and seasoning at the beginning. Use fresh garlic along with coriander and lemon juice halfway through roasting.
Storage
These spicy roast cauliflower are good for 2-3 days if stored properly in an airtight container in the fridge. Reheat in the oven for 5-8 minutes or until the florets are piping hot.
Tips and Tricks
Parchment Paper: Line baking sheet with parchment paper to prevent florets from sticking and for easier cleanup.
Single Layer: Arrange florets on a baking sheet in a single layer so that florets don't touch each other. Overcrowding results in steaming rather than roasting.
Fresh Herbs: Do not add coriander leaves at the beginning along with other spices. Add it halfway through roasting to prevent it from charring.
Roasting Time: The suggested roasting time may vary depending on the type of oven you use and its settings.
Related
Looking for other roast vegetable recipes like this? Try these:
More Cauliflower Dishes
KEEP IN TOUCH
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📖 Recipe Card
Spicy Roast Cauliflower
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 315 gms (or) 3 cups Cauliflower cut into bite-size florets and wash
- 1 Tablespoon Olive Oil
- ½ Teaspoon Chilli Powder adjust to suit your spice levels
- ½ Teaspoon Cumin Powder
- ¼ Teaspoon Garam Masala
- Salt as required
- 1 Tablespoon Lemon Juice adjust to suit your taste
- 5-6 sprigs Fresh Coriander Leaves wash and chop finely
Instructions
- Preheat oven to 220C (425F) and line the baking sheet with parchment paper.
- In a small bowl, combine olive oil, Kashmiri chilli powder, salt, cumin powder and garam masala.1 Tablespoon Olive Oil, ½ Teaspoon Chilli Powder, ½ Teaspoon Cumin Powder, ¼ Teaspoon Garam Masala, Salt
- Cut cauliflower into bite-size pieces and wash under running tap water.315 gms (or) 3 cups Cauliflower
- Place washed florets in a big bowl, add spice mixture and mix well with a spatula until all the florets are well coated.
- Transfer the spice-coated cauliflower florets to a lined baking tray.
- Spread florets into a single layer with a little spacing between florets.
- Put the baking sheet in the pre heated oven and roast for about 15 minutes.
- Meanwhile, in a small bowl combine lemon juice and chopped coriander leaves.1 Tablespoon Lemon Juice, 5-6 sprigs Fresh Coriander Leaves
- After 15 minutes, remove the baking sheet from the oven and add lemon coriander mixture.
- Mix well with a slotted spoon, put the tray back in the oven and roast for another 10 minutes or until the cauliflower florets are golden brown and tender.
- Remove the baking sheet from the oven.
Notes
Nutrition

Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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