Roasted Cauliflower Recipe
A flavorful South Indian-inspired dish perfect for dinner!
If you’re looking for a nutritious and delicious vegetarian recipe that can serve as the star of your dinner table, this Roasted Cauliflower will surely impress. With its perfect balance of spices and tangy garnishes, it’s a great choice for a light but fulfilling meal. The cauliflower is roasted to perfection, seasoned with a blend of cumin, coriander, and black pepper, and finished off with a touch of sweet and tangy pomegranate syrup.
Ingredients
| Ingredients | Quantity |
|---|---|
| Cauliflower (broken into florets) | 2 cups |
| Garlic (finely chopped) | 4 cloves |
| Cumin seeds (roasted and crushed) | 2 tsp |
| Coriander powder | 1 tsp |
| Black pepper powder or red chili powder | 2 tsp |
| Olive oil | 3 tbsp |
| Pomegranate seeds | ¼ cup |
| Pomegranate syrup or honey | 2 tbsp |
| Fresh herbs (such as basil) | As required |
| Salt | To taste |
Preparation Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings:
Serves 4
Cuisine:
South Indian
Course:
Dinner
Diet:
Vegetarian
Instructions
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Preheat the Oven: Begin by preheating your oven to 200°C (392°F) for perfect roasting.
-
Prepare the Cauliflower: In a large mixing bowl, combine the cauliflower florets with olive oil and chopped garlic. Season with salt to taste and toss everything together so that the florets are evenly coated with the oil and garlic mixture.
-
Roast the Cauliflower: Transfer the seasoned cauliflower to a baking tray and spread it out evenly. Roast in the preheated oven for about 10 to 12 minutes. This initial roasting will help the cauliflower soften and start to develop some color.
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Seasoning: After the first roasting, take the tray out of the oven. Sprinkle the roasted cauliflower with coriander powder, cumin powder, and black pepper powder (or red chili powder if you prefer a bit more heat). Toss the cauliflower again to ensure all the spices are well distributed.
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Final Roasting: Return the cauliflower to the oven for another 10 to 12 minutes. Keep an eye on it so that the cauliflower turns a little brown and crispy on the edges, but doesn’t burn.
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Garnish and Serve: Once roasted to your liking, take the cauliflower out of the oven and transfer it to a serving bowl. Garnish with pomegranate seeds and fresh herbs like basil. Drizzle with pomegranate syrup or honey for a delightful balance of sweetness.
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Serving Suggestions: This Roasted Cauliflower makes for a perfect side dish. Serve it with Gujarati Kadhi, roti, and papad for a delicious and wholesome South Indian-inspired meal. Enjoy it for dinner or as a light lunch.
Tips & Variations:
- Herb Variations: You can experiment with different herbs such as mint or parsley for different flavor profiles.
- Add a Twist: If you like a bit of extra flavor, consider adding a dash of lemon juice or sprinkle some chaat masala for an extra zing.
- Make It Spicier: For a spicier version, add some finely chopped green chilies to the cauliflower before roasting.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Carbohydrates | ~10g |
| Protein | ~2g |
| Fat | ~8g |
| Fiber | ~3g |
| Sodium | ~150mg |
Enjoy the delightful flavors and health benefits of this roasted cauliflower recipe — a true testament to the magic of simple, wholesome ingredients!
