Indian Spiced Roasted Cauliflower

No ratings yet

A simple, nourishing side dish where cauliflower is tossed with everyday spices and roasted to golden, crisp perfection.

Prep Time 10

Cook Time 25

Total Time 35

Servings

Start by washing the cauliflower florets and patting them completely dry. I usually soak them in salt water for 30 minutes, rinse with plain water, and then dry them thoroughly using a cotton napkin.
Preheat your oven to 200°C (400°F).
In a small bowl, combine salt, turmeric, coriander powder, red chilli powder, cumin, and garam masala.
½ teaspoon coriander powder, ¼ teaspoon red chilli powder, ¼ teaspoon ground cumin, ¼ teaspoon garam masala powder, ⅛ teaspoon turmeric powder, ¼ teaspoon salt, ⅛ teaspoon black salt
Add the cauliflower to a baking dish, sprinkle the spice mix over it, add oil, and toss well so every floret is evenly coated.
3 cups cauliflower, 1 teaspoon oil
Spread the cauliflower in a single layer on a baking sheet. Avoid overcrowding so hot air can circulate properly.
Roast for 20 to 25 minutes, until the edges turn lightly golden and crisp.
Once done, serve immediately. At home, my kids like to sprinkle a little chaat masala on top, and I often pack this in lunchboxes as a quick side.

Tested Tips from My Kitchen

Prevent sogginess: Avoid adding extra salt before roasting. Add more only after baking if needed.
Extra crispiness: Toss florets with 1 teaspoon rice flour, chickpea flour, almond flour, or breadcrumbs before roasting. You can add more oil or butter for extra crispiness.
Preparation tip: Soaking cauliflower in salt water and drying thoroughly improves texture.
Serving tip: Toss the roasted cauliflower with chaat masala after for a bright finish. Add roasted cauliflower to warm curry sauce for an instant weeknight curry.
Meal pairing tip: Try serving this with a comforting bowl of Indian yogurt rice for a complete, balanced meal.