When it comes to sides, roasted cauliflower is among my top picks. This nutritious, humble, somewhat underrated vegetable really shines when roasted, grilled or even pan fried. These techniques bring out cauliflower’s sweet, earthy and slightly nutty flavours. Charred on the outside and juicy on the inside, it smells and tastes amazing. Mild and unassuming, roasted cauliflower goes incredibly well with a large variety of seasonings and spices. From hot chili masalas to less spicy blends like Yemeni hawaij, Lebanese baharat or even Chinese five spice, the options are vast. But of course, I have a favourite 😀
The Flavour Affair:
Roasted Cauliflower + Garam Masala
Iconic Indian blend of sweet, warm, woody and floral, garam masala accentuates the earthy notes of cauliflower while complementing its sweetness. Fresh, penetrating green cardamom and bay leaf make the overall flavour more vibrant, while cloves and black peppercorns add a little pungency. Garam masala also has a soothing, nourishing feel from cinnamon and cloves, making it a wonderful choice of seasoning for cooler times when you crave warmth and comfort.
Preparation tips for Roasted Cauliflower with Garam Masala:
- You can easily find ready made garam masala in spice section of most supermarkets. However, you will enjoy it ten times more by making it yourself! Freshly ground spices will fill up your kitchen with amazing aromas, and you can also control what goes into your blend and in what proportions. Please check my Homemade Garam Masala recipe before heading to a store to buy a jar!
- This seasoning typically consists of spices that had already been roasted. This is why they add it to the dish at the end of the cooking process. However, if you are making your own garam masala, you can choose to grind the spices raw. Then you can mix them with olive oil and toss the cauliflower with the mixture before sending it into the oven.
Serving suggestions:
Roasted cauliflower with garam masala makes a wonderful tapas-style dish. It can also be served as a side to simple grilled meats or fish. Another option is to use it to add depth to soups – for instance, have a look at my flavour-packed Wild Mushrooms and Cauliflower Cream Soup!
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Roasted Cauliflower with Garam Masala
Equipment
- 1 Roasting tray
Ingredients
- 1 large head of cauliflower
- 2 tbsp olive oil
- 1 tsp rock salt
- 2 tsp garam masala
Instructions
- Cut the whole cauliflower into four quarters lengthwise.
- Cut the core out by sliding the knife blade diagonally from the middle down.
- Separate the florets by breaking the pieces with your hands.
- Line the roasting tray with baking paper.
- Arrange the cauliflower florets in a single layer.
- Drizzle over olive oil and season with salt.
- Roast in pre-heated oven at 180C for 30-40 minutes.
- Take the tray out, season with garam masala and toss to coat.
Notes
- I like to have different sizes of florets because they provide different textures when roasted. The smaller ones become soft and more charred whereas the larger ones stay firmer and are juicier on the inside. However, if you like your cauli cooked evenly, cut the larger florets in halves before roasting.
- Instead of garam masala mix, you can use a selection of raw ground spice. In such case, combine 1 tsp each ground cumin, cinnamon and coriander, 1/2 tsp each ground cloves and cardamom, 1/3 tsp each nutmeg powder and black pepper. Add the blend to a large bowl with 2 tbsp olive oil and 1 tsp salt and stir to combine. Add in the cauliflower florets and toss to coat. Then arrange on the roasting tray and roast for 30-40 minutes.
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