Masala Roasted Cauliflower is the perfect healthy vegetable, side dish. It is vegan, vegetarian and gluten free. Roast some cauliflower tonight.
When I first started making Indian food for my husband, I tried to make everything authentic. I would follow one of his Mom’s recipes exactly but he would always say something was missing. It was so frustrating. I had followed the recipe exactly; why didn’t it turn out? Just like any good cook, my husband’s Mom probably improvised and added a touch of this and that while cooking. Since she passed away before I met my husband, I cannot ask her. We would have had so much fun cooking together as it was her passion too. Finally I ordered a couple of books about Indian cooking in America, At Home with Madjur Jaffrey and My Bombay Kitchen by Niloufer Ichaporia King. They helped me to learn more about the method of cooking, spices used and substitutions I could make.
With a little more knowledge under my belt, I had the confidence to make the dishes my way. I started making dishes I was use to but adding an “Indian or Parsi” spin to them. That gave me the confidence to tackle typical Indian dishes but make them my way. My cooking got much better when I did it my way. Who knew Frank Sinatra had the secret to cooking?
We eat roasted cauliflower quite a bit as my daughter loves it. I normally just roast it with some olive oil, salt and pepper. Since we are cutting back on fat, I needed to cut the amount of oil. So I decided to make more of a paste of spices and oil and brush it on the roasted cauliflower. The cauliflower roasted beautifully. It reminds me of a potato filling in a samosa but so much healthier. Cutting the cauliflower in “steaks” rather than florets is much quicker. I saw Lucinda Quinn cut cauliflower like this on her show and once I tried it, I never went back. I hope you enjoy this dish as much as we do.
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Masala Roasted Cauliflower
- 1 head cauliflower
- 2 tsp canola or vegetable oil
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp turmeric
- 2 cloves garlic minced
- 2 tsp grated fresh ginger
- 1 tsp kosher salt
Preheat oven to 450°.
Core cauliflower then cut into 1/2 inch slices. Some of the slices may fall apart.
In a small bowl, mix oil, spices, garlic, ginger and salt.
Place cauliflower slices on a large baking sheet and brush spice mixture sparingly over both sides of the cauliflower.
Bake for about 20 minutes or until cauliflower is tender
I calculated 1 Weight Watcher Smartpoints.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, healthy veggie dishes: