Roasted Cauliflower With Punjabi Seasonings Recipes
MADHUR JAFFREY'S ROASTED CAULIFLOWER WITH PUNJABI SEASONINGS
Adapted from 'Vegetarian India' by Madhur Jaffrey. Since reviewing the book in 2015, we've made this recipe dozens of times. Ideally, the cauliflower florets should bask in their spice marinade for a couple hours before you roast them, though I've shortened that time down to 20 or 30 minutes and had nearly as good results. This dish calls for ground cumin. As Jaffrey explains in her introductory note about ingredients, freshly ground toasted cumin is best. Place whole cumin seeds in a small saucepan over medium heat, let toast, shaking the pan, until the seeds release their fragrance, then grind them with a mortar and pestle or in a spice grinder.
Provided by Recipe from Madhur Jaffrey; adaptation and headnote by Leslie Brenner
Categories Side Dishes, Vegetarian Side Dishes
Number Of Ingredients 11
Steps:
- Place the cauliflower florets in the large bowl. Combine the lemon juice, tumeric and ginger in a small bowl, then pour the mixture over the cauliflower. Add the salt, cayenne, ground spices and fresh cilantro and mix well, using large spoons or your hands (Jaffrey suggests plastic gloves). Set aside for two hours, tossing now and then.
- Heat the oven to 425 degrees. Heat the oil in a small sauté pan over medium-high heat, add the cumin seeds, let them sizzle a few seconds, then pour the spiced oil over the cauliflower and toss it well, making sure to distribute the spices as evenly as possible.
- Spread the florets in a single layer in a medium roasting pan or baking dish and place in the oven. Roast for 15 minutes, then turn the pieces and roast another 10 to 15 minutes or until lightly browned and cooked through.
ROASTED CAULIFLOWER WITH PUNJABI SEASONINGS
Make the most of the humble cauliflower with Madhur Jaffrey's simple recipe Roasted Cauliflower with Punjabi Seasonings. This dish makes for an excellent midweek meal served alongside pickles and rice.
Provided by Madhur Jaffrey
Categories Side Dish
Number Of Ingredients 1
Steps:
- Put all the cauliflower florets in a large bowl. Combine the lemon juice, turmeric and ginger in a small bowl, then pour over the cauliflower. Add the salt, cayenne, ground spices and fresh coriander and mix well, using a plastic glove if preferred. Set aside for 2 hours, tossing now and then. Preheat the oven to 220°C/gas mark 7. Put the oil in a small frying pan and set over a medium-high heat. When hot, add the cumin seeds, let them sizzle for a few seconds, then pour the spiced oil over the cauliflower. Toss well. Spread out the cauliflower in a single layer in a large roasting tin. Place in the oven for 15 minutes, then turn the pieces and roast for another 10-15 minutes, or until lightly browned and cooked through.
SEASONED ROASTED CAULIFLOWER
Seasoned roasted cauliflower makes a great side to any meal.
Provided by Stefanie
Categories Cauliflower Side Dishes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place cauliflower florets in a large bowl. Drizzle oil over top and add paprika, garlic powder, onion powder, chili powder, and cumin; toss together with a spoon or your hands. Spread in an even layer on the prepared baking sheet.
- Roast in the preheated oven until the edges are browned and crisp, about 30 minutes, stirring once or twice during the cooking time. Season with salt and pepper.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 9.2 g, Fat 13.9 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 46.6 mg, Sugar 3.9 g
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