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Steam-Roasted Indian-Spiced Cauliflower

Scott Phillips

Servings: 4

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.


  • 1 large head cauliflower (2-1/2 to 3 lb.), cut into very large florets, florets halved lengthwise to make flat surfaces
  • 3 large cloves garlic, unpeeled and lightly smashed
  • 5 Tbs. vegetable oil
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. coriander seeds
  • 1 tsp. cumin seeds
  • 2 Tbs. minced fresh ginger
  • 1 tsp. ground turmeric
  • Generous pinch cayenne
  • 1 Tbs. fresh lemon juice
  • 1/4 cup torn fresh cilantro leaves, for serving (optional)

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 10
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 250
  • Carbohydrates (g): 14
  • Fiber (g): 6
  • Sugar (g): 5
  • Protein (g): 6


  • Position a rack in the center of the oven and heat the oven to 450°F.
  • On a large rimmed baking sheet, toss the cauliflower and garlic with 3 Tbs. of the oil, 3/4 tsp. salt, and a few grinds of black pepper. Arrange the florets flat side down in a single layer. Cover tightly with foil and transfer to the oven to steam for 10 minutes.
  • Carefully remove the foil, rotate the baking sheet, and roast until the bottom side is nicely browned, 10 to 15 minutes. Flip the cauliflower and continue roasting until just tender and deeply browned, 10 to 12 minutes more.
  • Meanwhile, heat the coriander and cumin in a small heavy-duty skillet over medium heat, shaking the pan, until the seeds are just fragrant and lightly toasted, 1 to 2 minutes. Cool completely. Transfer to a spice grinder, and grind medium fine.
  • Heat the remaining 2 Tbs. oil in the same skillet over medium-low heat. Add the ginger and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the cumin, coriander, turmeric, and cayenne. Swirl in the lemon juice.
  • Discard the garlic and transfer the cauliflower to a serving bowl. Add the spice mixture, and toss gently. Season to taste with salt, garnish with the cilantro, if using, and serve.


Rate or Review

Reviews (5 reviews)

  • Luke2008 | 04/09/2017

    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

  • JuliaGoolia | 04/06/2017

    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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