Chettinad Cauliflower Roast

Name: Chettinad Cauliflower Roast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 500 g cauliflower (cut into medium florets, washed); 2 tbsp oil (for roasting and sauteing); 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp fennel seeds; 15 pcs curry leaves (fresh); 1 pcs onion (large, finely chopped); 6 pcs garlic (cloves, minced); 1 inch ginger (piece, finely chopped); 1 pinch turmeric powder; 1 tbsp red chili powder (use a spicy Chettinad-style chili powder if available); 2 tbsp coriander powder; 1 tsp cumin powder; 1 tsp garam masala; 1 pinch black pepper powder (freshly ground preferred); 0.5 tsp salt; 1 tbsp lemon juice; 2 tbsp water (for steaming the cauliflower in the pan); 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(65)

TASTE SCORE

8/10

Crispy, golden cauliflower florets coated in a fiery, aromatic Chettinad spice blend. This dry roast is a Tamil Nadu classic, where freshly ground spices marry with tender cauliflower for a side dish that packs a serious flavor punch. Serve alongside steamed rice and rasam for an authentic South Indian meal.

PREP

15m

COOK

25m

SERVES

1 KATORI

146 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Blanch or pre-cook the cauliflower florets.
1.Bring a large pot of water to a rolling boil.
2.Add the 500g cauliflower florets and boil for exactly 2 minutes.
3.Drain immediately and rinse under cold water to stop the cooking process. Set aside to drain completely.
TIPDon't skip the cold rinse — it stops the cauliflower from turning mushy. You want the florets to hold their shape during the roast.
temper · ~2 min
Make the Chettinad tempering.
1.Heat 2 tbsp oil in a large kadai or skillet over medium heat.
2.Add 1 tsp mustard seeds and let them splutter for 15 seconds.
3.Add 1 tsp cumin seeds and 1 tsp fennel seeds. Sauté until fragrant, about 20 seconds.
4.Add 15 fresh curry leaves and stir for another 20 seconds.
TIPThe fennel and cumin seeds are the heart of Chettinad flavor. Don't rush this step — let them darken a shade or two for maximum aroma.
saute · ~9 min
Build the aromatic onion base.
1.Add the finely chopped large onion to the pan.
2.Sauté for 5-7 minutes until the onions turn a deep golden brown.
3.Add 6 minced garlic cloves and 1 inch of chopped ginger. Sauté for another 2 minutes until the raw smell disappears.
TIPThe color is your cue — golden brown onions will give the dish a rich, natural sweetness. Pale onions won't deliver the same depth.
saute · ~1 min
Bloom the spice powders.
1.Lower the heat to its lowest setting.
2.Add 1 pinch of turmeric, 1 tbsp red chili powder, 2 tbsp coriander powder, and 1 tsp cumin powder.
3.Stir continuously for 30-40 seconds until the spices are fragrant and well-blended. Do not let them burn.
TIPLow heat is crucial here. Burnt spices turn bitter and will ruin the dish. If the pan is too hot, sprinkle a few drops of water to cool it down.
fry · ~8 min
Roast the cauliflower with the spices.
1.Add the drained cauliflower florets to the pan.
2.Add 0.5 tsp of salt and stir well to coat every floret with the masala paste.
3.Sprinkle 2 tbsp of water over the cauliflower, cover the pan with a lid, and cook on low heat for 6-8 minutes. Stir once halfway through.
TIPThe small amount of water creates steam to cook the cauliflower through without it becoming soggy. Check one floret with a fork — it should be tender-crisp.
roast · ~4 min
Dry-roast to a crispy finish.
1.Remove the lid. Increase the heat to medium-high.
2.Sauté the cauliflower for 3-4 minutes, tossing frequently, until the edges are charred and the mixture is completely dry.
3.Sprinkle 1 tsp garam masala and 1 pinch of black pepper powder. Toss well and turn off the heat.
TIPThis final high-heat roast is where the magic happens. The charred edges give a smoky flavor that defines a great Chettinad roast. Don't walk away — toss continuously so it chars without burning.
garnish
Finish with lemon juice and cilantro.
1.Drizzle 1 tbsp of fresh lemon juice over the hot cauliflower.
2.Sprinkle 2 tbsp of chopped coriander leaves.
3.Toss once gently and transfer to a serving dish.
TIPAlways add the lemon juice off the heat to maintain its bright, fresh zing. Heat dulls its punch.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Blanch the cauliflower for exactly 2 minutes, then rinse with cold water to keep it tender-crisp.
2
Let the curry leaves splutter in hot oil until fragrant to unlock their full aroma.
3
Sauté the onions until deep golden brown for natural sweetness that balances the heat.
4
Bloom the spice powders on the lowest heat to avoid bitterness from burnt spices.
5
Add a splash of water before covering the pan to steam the cauliflower without making it soggy.
6
Finish with a high-heat roast, tossing frequently until the edges are charred for a smoky flavor.
7
Squeeze lemon juice only after turning off the heat to preserve its bright, fresh taste.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil to 1 tbsp and use a non-stick pan. Steam the florets in step 5 with extra water, then roast dry without additional oil—perfect for calorie-conscious eaters.

high protein

High-protein

Add 200g of paneer cubes or boiled chickpeas along with the cauliflower for a protein boost that turns this side into a satisfying main.

vegan

Vegan

This recipe is naturally vegan as written. For extra richness, replace the oil with coconut oil and garnish with toasted coconut flakes.

jain

Jain

Omit the garlic and onion, and replace with a pinch of asafoetida (hing) in the tempering. Increase ginger to 1.5 inches for depth, and use a pinch of raw sugar to mimic onion sweetness.

HEALTH BENEFITS