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Spice-roasted cauliflower recipe
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124 ratings
This spicy cauliflower recipe makes the perfect Indian side dish for part of a curry night feast. The cauliflower is simply tossed with fragrant dried spices then roasted until golden and tender – a deliciously simple vegetable dish that’s not only healthy, but vegan, dairy- and gluten-free, too. See method
Ingredients
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp crushed chillies
- 2 tbsp olive oil
- 1 large cauliflower, cut into small florets
- ½ lemon, cut into wedges
- 1 tbsp coriander leaves
- 1 tbsp parsley leaves
Each serving contains
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Energy
265kj
64kcal
3%
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Fat
4g
6%
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Saturates
1g
4%
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Sugars
3g
3%
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Salt
0.4g
7%
of the reference intake
Carbohydrate 4.5g
Protein 2.8g
Fibre 2.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, mix the spices, oil and 1⁄2 tsp salt. Add the cauliflower, stirring to coat. Put on a baking tray and roast for 25 mins, turning halfway through, until the edges start to caramelise.
- Spoon the cauliflower into a serving dish. To serve, squeeze over the lemon wedges and scatter with the herbs.
Tip: Make the cauliflower in advance, then reheat in the oven, covered with foil, for the last 20 mins of the biriyani's cooking time.
See more Curry recipes