Roasted Cauliflower with Garam Masala
Juicy roasted cauliflower gets a makeover seasoned with warm, woody and aromatic garam masala blend.
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.