Roasted cauliflower with warm Indian spices
represents one of the home cook’s most valued things;
a simple, easy and deliciously different vegetable side dish.
It’s a great way to doll up dull cauliflower, and makes a
great side dish to go with curries or roasted meats.
Leftovers blend deliciously into soup.
From Renu Shah, Toronto
1/4 cup (60 ml) butter, melted
1 tbsp (15 ml) garam masala, curry powder
or tandoori spice blend
1 tsp (5 ml) cumin
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) cayenne pepper (optional)
1 small head cauliflower, cored and
cut into 2-inch pieces
1. Preheat oven to 425°F.
2. In a large bowl, combine the butter and spices, and stir until
blended. Toss in the cauliflower and use a spatula to toss,
coating completely with the butter and spice mixture.
3. Spread the coated cauliflower out evenly on a lined baking
sheet, and roast for 35–45 minutes, or until the stems are
tender and the edges are browned. Serve hot or warm.
Originally published in ParentsCanada magazine, November 2012.