- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, add the cauliflower and sprinkle with the cumin, ginger, turmeric, salt, coriander, paprika, and cayenne pepper. Toss to coat.
- In a small bowl, whisk together the oil and water, then drizzle over the cauliflower and toss well.
- Spread the cauliflower onto the greased sheet pan, in a single layer. Do not over crowd the cauliflower. Bake for 25 -30 minutes, until nicely caramelized, turning over halfway (Keep the mixing bowl.)
- Return the roasted cauliflower into the mixing bowl and sprinkle with lemon juice. Toss lightly and transfer to a serving platter. Garnish with cilantro.
Banner Image:
RoastedCurried Cauliflower_MadhuGadia.jpg
Teaser Image:
RoastedCurried Cauliflower_MadhuGadia.jpg
Ingredients:
6 cups cauliflower, chopped into 1-inch florets
1 teaspoon ground cumin
1 tablespoon fresh ginger, peeled and grated
1⁄4 teaspoon ground turmeric
3⁄4 teaspoon salt
2 teaspoons ground coriander
½ teaspoon paprika
1⁄2 teaspoon cayenne pepper, or to taste
2 tablespoons canola oil
3 tablespoons water
2 teaspoons lemon juice
3 tablespoons cilantro, finely chopped
Nutrition:
Calories: 70, Total Fat: 5g, Saturated Fat: 0g, Sodium: 320mg, Carbohydrate: 6g, Fiber: 3g, Total Sugar: 2g (Added Sugar: 0g), Protein: 2g
Author:
An Oldways recipe, courtesy of Madhu Gadia
Diet:
Asian Heritage DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian Vegan Gluten-free