Roasted Cauliflower with Punjabi Seasonings
I wanted to simplify a cauliflower dish that I love, where I fry the cauliflower until it is lightly browned, and then sauté it with spices, such as ginger, coriander and cumin. After many tries, here is the beautiful result. I marinate florets of cauliflower with all the seasonings and then just roast them in a hot oven. Serve with a dish of chickpeas, or any other dal, a flatbread or rice, and a yoghurt relish.
- 1 large head of cauliflower, broken into florets about 4 cm/1½ inches wide and 5 cm/2 inches long (about 675 g/1½ lb florets)
- 1 1/2 tbsp lemon juice
- 1/2 tsp ground turmeric
- 1 tsp peeled and finely grated fresh ginger
- 1 tsp salt
- 1/4-1/2 tsp cayenne pepper
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp chopped fresh coriander leaves
- 4 tbsp olive or rapeseed oil
- 1 tsp whole cumin seeds
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.