Roasting is one of the best ways to cook cauliflower. Dry heat caramelizes the vegetable's juices, and you lose none of its flavor to the cooking water.
Although roasted cauliflower is delicious tossed with just olive oil, salt and pepper, here we use an aromatic combination of subcontinent spices to create an extra-special side dish (and an unexpectedly addicting finger-food snack).
Once you try it, (if you're like us) you'll be making this recipe again and again. Experiment with your own seasoning variations and enjoy!
Prep time: 20 min | Cook time: 20 min | Total time: 40 min | 4 Servings
head cauliflower (about 3 pounds, cored and cut into uniform-sized florets)
canola oil (or more as needed)
good-quality curry powder
cayenne pepper (or to taste)
Chinese Five Spice Powder
Position a rack in the middle of the oven and preheat to 350 degrees F.
Place the cauliflower in a large bowl and drizzle with the canola oil, tossing to completely coat the florets. Use more oil if needed.
Combine the curry powder, cumin, garlic salt, cardamom, ginger, cayenne and Five Spice Powder in a small bowl and whisk to blend. Sprinkle half of the spice mixture over the cauliflower and toss to coat the florets. Repeat with the remaining spice mixture, taking care to ensure the florets are evenly coated with the spices.
Transfer the cauliflower to a rimmed baking sheet and spread the florets in an even layer. Roast, turning once or twice, until the cauliflower is crisp-tender and browned, 30 to 35 minutes. Serve hot.
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