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.
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.