Spicy Roast Cauliflower
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.
Servings: 2 people
Calories: 109kcal
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
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.
Nutrition
Calories: 109kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 59mg | Potassium: 527mg | Fiber: 4g | Sugar: 3g | Vitamin A: 532IU | Vitamin C: 80mg | Calcium: 45mg | Iron: 1mg
