Description
A simple and flavorful roasted cauliflower recipe enhanced with a vibrant Indian-inspired tarka spice blend, perfectly roasted to a golden finish and garnished with fresh cilantro.
Ingredients
Scale
Vegetables
- 1 medium head Cauliflower (Cut into florets)
Spices and Herbs
- 1 teaspoon Cumin Seeds (Adds warm, earthy flavor)
- 0.5 teaspoon Mustard Seeds (Brings tanginess and crunch)
- 1 teaspoon Turmeric Powder (Adds color and flavor)
- 1 teaspoon Salt (Adjust to taste)
- 0.5 teaspoon Black Pepper (Freshly cracked)
- A few sprigs Cilantro (For garnish)
Oils
- 3 tablespoons Olive Oil (Extra virgin)
- 1 tablespoon Olive Oil (for tempering spices)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower evenly and to achieve a nice crispy texture.
- Prepare Cauliflower: Trim the leaves from the cauliflower and cut it into even-sized florets to ensure uniform cooking during roasting.
- Toss Cauliflower with Oil: In a large mixing bowl, combine the cauliflower florets with 3 tablespoons of extra virgin olive oil and toss to coat all pieces evenly, which helps in roasting and flavor absorption.
- Heat Spices: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add cumin seeds and mustard seeds and cook until they start to pop and release their aroma, infusing the oil with flavor.
- Add Ground Spices: Remove the skillet from heat and stir in turmeric powder, salt, and freshly cracked black pepper, creating a vibrant and flavorful tarka spice oil.
- Combine Spice Mixture with Cauliflower: Pour the spiced oil mixture over the oiled cauliflower florets and toss thoroughly to ensure each piece is well-coated with the flavorful seasoning.
- Arrange for Roasting: Spread the seasoned cauliflower evenly on a baking sheet lined with parchment paper, avoiding overcrowding to promote even roasting and browning.
- Roast Cauliflower: Roast the cauliflower in the preheated oven for 25 to 30 minutes, flipping the florets halfway through to achieve even caramelization and a tender interior.
- Garnish and Serve: Once roasted to a golden finish, remove the cauliflower from the oven, let it cool slightly, then garnish with fresh cilantro sprigs before serving to add freshness and color.
Notes
- For extra crispiness, ensure cauliflower florets are dry before coating with oil.
- You can substitute mustard seeds with nigella seeds for a different flavor profile.
- Adjust salt and pepper quantities to suit personal taste preferences.
- Serve this roasted cauliflower as a side dish or toss it into salads and grain bowls for added flavor.
