It's an Indian inspired oven roasted cauliflower with dry spices that you can probably find in your pantry. It's not overwhelmingly aromatic, but it has just enough amount of spices for you to taste the exotic spices. The chopped cilantro and a squeeze of fresh lemon juice make the dish taste very vibrant!
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Course: Appetizers & Starters, Sides
Cuisine: Indian-Inspired, Vegan
Servings: 4people
Author: Plant-Based Matters
Ingredients
Dry Spice Mix
1tspturmeric powder
1tspcumin powder
1tspcoriander powder
1/2tspcardamom powder
1/2tspgarlic powder
The Rest
1head (about 2 pounds)cauliflowercut into 1-inch florets
1tbspextra virgin olive oil
1tspsalt(more to taste)
1/2tspblack pepper
A handful of cilantrochopped
Lemon wedge
Instructions
Preheat the oven to 425°F.
Prepare the dry spice mix. In a small prep bowl, combine turmeric powder, cumin powder, coriander powder, cardamom powder, and garlic powder. Mix well and set aside.
In a large bowl, combine cauliflower florets, extra virgin olive oil, salt, black pepper, and the dry spice mix. Toss cauliflower florets until they are well coated with the seasonings.
Spread the cauliflower florets onto a sheet pan in a single layer. Bake them in the oven for 45-50 minutes.
Serve with cilantro and a squeeze of lemon juice.
Notes
Cauliflower heads are available in various weights. Depending on the size of a cauliflower, you may want to adjust the amount of spices and seasonings accordingly.