When roasted, cauliflower becomes sweeter and more mellow. Cutting the florets so they have a flat side encourages more browning, which adds roasty notes, too. Toss the cauliflower at the last minute with spices, fresh ginger, and a handful of torn cilantro for a quick passage to India.
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This recipe is yummy. I've simplified it a lot without losing the flavor. Instead of foil, I cover the cookie sheet with a similar sized sheet. Less garbage and easier to handle than hot foil. I toss all the spices into the oil and toast/cook until fragrant then swirl in the lemon juice. I use whole cumin seeds and ground coriander. I don't fuss with the spice grinder. When the cauliflower is roasted, I mix in the spices. This recipe is a keeper
I needed a side to go with a new pressure cooker Indian dish I was making. This was so delicious!! Not a bit remained. I didn't have a spice grinder, so I used a mortar and pestle.
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