Vegan Masala Recipe
Spiced Roasted Cauliflower
Roasted cauliflower takes beautifully to cumin, coriander, turmeric and chilli, emerging caramelised at the edges and tender inside. Lime and fresh coriander keep every bite lively.
Recipe by Craig LogueHow our recipes are created
From the kitchen
What to expect
A hot tray and plenty of space are the secrets here. When cauliflower roasts rather than steams, its nutty sweetness deepens and the ground spices form a delicious crust around each floret.
Serving idea
Best served simply
Serve with dal and rotis, or spoon alongside rice with a little extra lime on the side.
Cook the recipe
Method
- 1
Preheat the oven to 220°C.
- 2
In a large bowl, combine 2 tbsp oil, 1 tsp cumin seeds, 1 tsp curry powder, 1/2 tsp turmeric, 1 tsp salt, 1/2 tsp black pepper and 1 inch grated ginger.
- 3
Add 1 small cauliflower, cut into florets, and toss until the spices coat the florets evenly.
- 4
Spread the cauliflower in a single layer on a baking tray.
- 5
Roast for 10 to 15 minutes, turning once if needed, until the edges are browned and the cauliflower is tender through the centre.
- 6
Finish with the zest of 1 lime and 2 tbsp chopped fresh coriander, then serve at once.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 tsp cumin seeds
- •1 tsp curry powder
- •1/2 tsp turmeric
- •1 tsp salt
- •1/2 tsp black pepper
- •1 small cauliflower, cut into florets
- •1 inch ginger, grated
- •zest of 1 lime
- •2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •Roast the cauliflower in a single layer so it browns instead of steaming. If the florets are crowded, use two trays.
- •Add the ginger, lime zest and coriander after roasting so they stay bright; they lose their lift if they cook too long.
- •Taste once the cauliflower is out of the oven. If needed, add a little more salt or a squeeze of lime, but keep the finish clean.
- •Leftovers keep well in the fridge for up to 3 days. Reheat in a hot oven or dry pan so the edges stay firm rather than soft.
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