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.
- 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.
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