Vegan Masala Recipe
Spiced Roasted Cauliflower
A Indian vegan Indian recipe built around proper masalas, dependable technique and the warmth of family-style cooking. This is the kind of dish that deserves a regular place at the table because it brings real flavour and practical kitchen confidence together.
From the kitchen
What to expect
A dish like this benefits from care in the early stages. Give the base enough time, season steadily, and the final result will taste fuller, rounder and much more convincing at the table.
Serving idea
Best served simply
Serve hot and simply, with sides that let the spices and masala stay at the centre.
Cook the recipe
Method
- 1
Preheat oven to 220°C.
- 2
In a large bowl, mix oil, cumin seeds, curry powder, turmeric, 1 tsp salt, and black pepper.
- 3
Add the cauliflower florets and toss to coat evenly.
- 4
Spread the coated cauliflower on a baking tray in a single layer.
- 5
Roast for 10–15 minutes until golden and tender.
- 6
Finish with grated 1 inch ginger, grated, lime zest, and chopped 2 tbsp fresh coriander, chopped before serving.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 tsp cumin seeds
- •1 inch ginger, grated
- •1/2 tsp turmeric
- •1 small cauliflower, cut into florets
- •1 tsp salt
- •1 tsp curry powder
- •1/2 tsp black pepper
- •zest of 1 lime
- •2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
- •Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
- •Leftovers often taste even better the next day once the spices have had more time to settle.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
Learn the technique
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How to Build a Curry Base
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