Spice-Roasted Cauliflower

This recipe was originally published as part of our Indian Spring dinner party.

TT Test Kitchen Tip: To fit the cauliflower on one rimmed sheet pan, use two smaller heads of cauliflower (you can reduce each spice amount by a third if you like) and roast on the middle rack in your oven.

Recipe from the Tasting Table Test Kitchen

Spice-Roasted Cauliflower
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Spice-Roasted Cauliflower from the Tasting Table Test Kitchen
Servings
8
servings
Ingredients
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons ground turmeric
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon ground cardamom
  • 2 medium heads cauliflower divided into florets
  • ¼ cup grapeseed or canola oil
Directions
  1. Adjust an oven rack to the upper-middle position and another rack to the lower-middle position. Preheat the oven to 400°.
  2. In a small bowl, whisk together the cumin, coriander, turmeric, salt, black pepper and cardamom.
  3. In a large bowl, toss the cauliflower with the grapeseed oil and spices until well combined. Turn the mixture out onto two rimmed baking sheets and roast one pan on each rack for 30 minutes. Using a spatula, stir the cauliflower, then rotate the bottom pan to the top rack and the top pan to the bottom rack; return to the oven and continue to roast until tender and browned, 20 to 30 minutes longer. Transfer to a large bowl and serve warm or at room temperature.
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