- Organic Bound
Roasting at high heat is one of the best ways to cook cauliflower. Dry heat caramelizes the vegetable's juices, and none of its flavor is lost to cooking water.
Although roasted cauliflower is delicious tossed with just olive oil, salt and pepper, here an aromatic combination of subcontinent spices creates an extra-special side dish (or even an unexpectedly addicting finger-food snack).
Once you try it, (if you're like us) you'll be making this recipe again and again. Experiment with your own seasoning variations and enjoy!
|1 large||head cauliflower (about 3 pounds, cored and cut into uniform-sized florets)|
|1/4 cup||canola oil (or more as needed)|
|1 teaspoon||good-quality curry powder|
|1 teaspoon||ground cumin|
|1/2 teaspoon||garlic salt|
|1/2 teaspoon||ground cardamom|
|1/2 teaspoon||ground ginger|
|1/4 teaspoon||cayenne pepper (or to taste)|
|1/8 teaspoon||Chinese Five Spice Powder|
Position a rack in the middle of the oven and preheat to 450 degrees F.
Place the cauliflower in a large bowl and drizzle with the canola oil, tossing to completely coat the florets. Use more oil if needed.
Combine the curry powder, cumin, garlic salt, cardamom, ginger, cayenne and Five Spice Powder in a small bowl and whisk to blend. Sprinkle half of the spice mixture over the cauliflower and toss to coat the florets. Repeat with the remaining spice mixture, taking care to ensure the florets are evenly coated with the spices.
Transfer the cauliflower to a rimmed baking sheet and spread the florets in an even layer. Roast, turning once or twice, until the cauliflower is crisp-tender and browned, 15 to 20 minutes. Serve hot.