Garam Masala Roasted Cauliflower
This Garam Masala Roasted Cauliflower is an incredibly simple yet addictive side dish. Roasting brings out the natural sweetness of the cauliflower, which perfectly complements the warm, aromatic notes of garam masala.
For 4 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup and to prevent sticking.
Wash and thoroughly dry the head of cauliflower. Remove the tough core and any green leaves. Cut the cauliflower into bite-sized florets, aiming for pieces of similar size to ensure even cooking.
In a large mixing bowl, combine the olive oil, salt, freshly ground black pepper, and garlic powder. Whisk briefly to combine the seasonings with the oil.
Add the cauliflower florets to the bowl. Toss well with your hands or a spatula, ensuring every floret is evenly coated with the oil and seasoning mixture.
Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. It's crucial not to overcrowd the pan; if necessary, use two baking sheets to allow the cauliflower to roast rather than steam.
Roast for 15 minutes. This initial roasting period allows the cauliflower to start softening and developing color.
Remove the baking sheet from the oven. Gently toss or flip the cauliflower florets, then sprinkle the garam masala evenly over them.
Return to the oven and continue roasting for another 10-15 minutes, or until the cauliflower is tender-crisp, fork-tender, and has developed beautiful caramelized, slightly charred edges.
Carefully remove the roasted cauliflower from the oven. Taste a piece and adjust seasoning if needed.
For a bright and fresh finish, squeeze fresh lime juice over the roasted cauliflower and sprinkle with chopped fresh cilantro, if using. Serve immediately as a warm side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overcrowd the Pan: For truly crispy roasted cauliflower, ensure florets are spread in a single layer with space between them. Overcrowding leads to steaming, not roasting.
- 2Dry Cauliflower is Key: After washing, thoroughly dry the cauliflower florets. Excess moisture will prevent proper caramelization and crisping.
- 3Even Florets: Cut cauliflower into similar-sized florets so they cook evenly. Smaller pieces will cook faster and get crispier.
- 4Spice Adjustment: If you prefer a bolder garam masala flavor, you can add an extra half teaspoon. For a spicier kick, a pinch of cayenne pepper can be added with the other seasonings.
Adapt it for your goals.
Spicy Kick
Add 1/4 to 1/2 teaspoon of cayenne pepper or red chili powder along with the other seasonings for a fiery twist.
Tangy & BrightTangy & Bright
Incorporate 1 teaspoon of lemon zest into the oil mixture before roasting, and a generous squeeze of fresh lemon juice after roasting for extra zing.
Herby FreshnessHerby Freshness
Beyond cilantro, try garnishing with chopped fresh mint or parsley for a different aromatic profile.
Why this is on our healthy list.
Rich in Fiber
Cauliflower is an excellent source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain healthy blood sugar levels.
High in Vitamin C
A single serving provides a significant amount of Vitamin C, a powerful antioxidant essential for immune function and skin health.
Antioxidant Powerhouse
Beyond Vitamin C, cauliflower contains various antioxidants and phytonutrients that help protect cells from damage and reduce inflammation.
Frequently asked questions
While fresh cauliflower is recommended for the best texture, you can use frozen. Do not thaw it first; roast directly from frozen, adding an extra 5-10 minutes to the cooking time, and ensure it's spread in a single layer to minimize steaming.
