Cauliflower is packed with nutrients and available year-round making it a good choice to regularly include in your menus. It can be rather bland but not so with this recipe! Adding some traditional Indian spices and roasting the cauliflower result in something so flavorful and distinctive. Easy, healthy, and flavorful--a happy trifecta! This is a favorite of my veggie-loving daughter-in-law Shelly.

It's all about the spices! My love of Indian food and its distinctive spices grew when I went on a fabulous culinary and cultural tour of India organized by Carol at Delectable Destinations. (More about that at the end of this post.) As I ate an array of foods in India and tried recreating numerous recipes upon my return, I was aware that what makes Indian food so distinctive and amazing is the spices. They are combined in a way that is unlike any other kind of food.

My India tour included a fun hands-on cooking class in New Delhi with Neha At Saffron Palate where we selected spices from a colorful assortment stored in a sectioned wooden box. Below is a photo I took of Neha's spices. It was so fun to cook from this beautiful, fragrant assortment. I was able to find all of these spices back home in St. Louis, and I add them to my cooking every chance I get.

We also visited the Old Delhi spice market where they sell beautiful spices--both whole and ground--in bulk. In the photo below, the big, oblong yellow spice is turmeric root. Most of us have only seen it already ground in a jar. That's a big pile of cumin seeds left of the tumeric root. I loved seeing and smelling the assortment of whole spices--gorgeous!

Today, I'm sharing an easy, healthy recipe that uses some of those spices to jazz up the flavor of cauliflower. It's so easy to toss the florets with olive oil and a few spices, roast them in a hot oven for a few minutes, and have a delicious vegetable that pairs well with lots of things. Here's how to make this easy, tasty dish.

Step-by-step photos for making
Roasted Cauliflower with Indian Spices

Step 1. Assemble the ingredients.

• 1 large cauliflower (may also use bagged ready-to-use florets)
• olive oil
• fresh ginger
• whole coriander and cumin seeds
• curry powder
• turmeric powder
• cayenne pepper (optional--omit if you don't want the heat)
• garlic powder
• salt and pepper
• optional: cilantro for garnish

view on Amazon:  Oxo squeeze bottles (perfect for storing and dispensing oil; olive oil band label sold separately)

• Cilantro is an optional garnish.

view on Amazon:  my go-to Santoku Knife

Step 2. From the bottom side of the cauliflower head, cut out the core first to make it easy to break off and/or cut florets into 2" pieces. 

Step 3. In a large bowl, whisk together oil and spices. Add cauliflower florets and toss with tongs until evenly coated with oil mixture.

view on Amazon:  wire whisk

Step 4. Spread florets in a single layer on large baking sheet.

• NOTE: Some baking sheets may be stained by the turmeric. To avoid staining, you can line the sheet with aluminum foil before adding cauliflower.

Step 5. Bake for approx. 15 minutes, flipping pieces over after 10 minutes, until fork tender and edges are browned. The yellow color will brighten as it bakes.

view on Amazon:  my favorite sheet pan (13x18)

That's all there is to it. Garnish with chopped cilantro, if desired. You can serve this hot or at room temperature.

SERVE IT as a side with Indian food, like the butter chicken pictured below. Naan or other flatbread is a must with an Indian meal, too. 

This cauliflower is also a good side with any grilled meat or seafood. It's a tasty addition to rice bowls, too.

You might also enjoy these recipes inspired by my India trip:

• Easy Flatbread Made With Yogurt
• Mango Sangria
• Mango Ice Cream

Cauliflower isn't the only healthy ingredient in this recipe. The spices are all nutrient-rich as well. Turmeric is an especially potent anti-inflammatory and antioxidant. So, you can enjoy eating this tasty vegetable while giving your body a healthy boost at the same time. Yay.

Make it a Yummy day!

Monica

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Roasted Cauliflower with Indian Spices

By Monica              Servings: 6-8 servings

Ingredients

• 3 tablespoons olive oil
• 2 teaspoons grated fresh ginger
• 1 teaspoon whole coriander seeds
• 1 teaspoon whole cumin seeds
• 1 teaspoon curry powder
• 1 teaspoon turmeric powder
• 1/8 teaspoon cayenne pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon kosher salt
• 1 large head cauliflower, cored, cut into 2- inch florets; yields 7-8 cups florets
• OPTIONAL GARNISH
• 2 tablespoons chopped fresh cilantro or parsley

Directions

Preheat over to 450 degrees F. Line large, rimmed baking sheet with aluminum foil (to prevent staining from turmeric). Set aside.

In large bowl, add oil, ginger, and remaining seasonings; whisk to combine. Add cauliflower florets and toss with tongs until evenly coated. Distribute in single layer on large rimmed baking sheet.

Bake approx. 15-20 minutes, turning pieces over after 10 minutes, until cauliflower has browned edges and is fork-tender. Transfer to serving bowl, scraping any seasonings or crispy bits over top. Sprinkle with cilantro or parsley, if desired.

May be served warm or room temperature.

Adapted from Bon Appetit recipe.

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INDIA: A Tour to Remember!

I'm pictured below at the Taj Mahal with my fun traveling companions from Canada, Australia, and the UK (seated l-r) Debbie, Angela, Liz; (standing l-r) me, Shawna.            photo by Carol Ketelson

My India trip was planned and led by Carol Ketelson, owner of Delectable Destinations. This small, intimate tour was as good as it gets, and it's in no small part due to Carol's impeccable taste and attention to every detail. Delectable Destinations also has culinary and cultural tours to other places. (I can personally recommend her Italian Amalfi Coast trip--fabulous! I wrote about it here and here.) If you're interested in international travel that includes fabulous food, I highly recommend Carol's tours.

Liz Schaffer, founder and editor of the exquisite travel magazine Lodestar Anthology, was among my fellow travelers in India. Angela Terrell, writer and photographer for the magazine (and Liz's mum) was with us, too. I felt so fortunate to be able to relive some of our India experiences through the artistry of their words and photos in the India edition of Lodestar Anthology that was published after our trip.