Roasted Indian Cauliflower

Yum Yum in my tum-this roasted cauliflower makes our whole house fill with the warming scents of middle eastern cooking! The spices used in this dish are great for healing, reducing inflammation, and boosting circulation.

We used grapeseed oil since it’s got a high smoke temp, meaning, it can roast well.  Olive oil, while great for sauteing, isn’t as good at higher temperatures.  Coconut oil or *Non-GMO canola oil are also good choices.  Coconut is great since it has zero cholesterol.

*Canola oil is often grown with genetically modified seed.  We support a diversified food system, and therefore shy away from foods produced using GMO ingredients.

Ingredients:

• 1 small-medium head of cauliflower (if you are using a very large head, you might want to double up on the spices, and increase oil by 1/2 tbsp)
• 1 tbsp grapeseed oil, coconut oil, or canola (we are trying to stay away from this due to the fact that almost all is GMO-if you can find organic canola, all the better)
• 1 tsp cumin
• 1 tsp garam masala (an Indian spice blend)
• 1 tsp turmeric
• 1/8-1/4 tsp cayenne (depending on your love of spice-we used 1/4 tsp and it’s spicy, but that’s how we like it!)
• 1/4-1/2 tsp salt (start with 1/4 tsp and roast, if when you take it out you feel it needs a little more, you can always add)
• freshly ground pepper to taste
• *optional: freshly chopped parsley

Instructions:

1. Preheat oven to 375 (if you have a roasting option, choose this)
2. Clean cauliflower and cut in half
   

   We Love How Cauliflower Looks Like a Tree

3. Using the center as your guide, cut off florets into bite sized pieces
4. Place florets into a bowl and drizzle with oil and spices.  Toss to coat
5. Place onto cookie sheet (we use a stone pan to roast our veggies as it helps to crisp them up a little more-we got ours from Pampered Chef)
6. Roast for about 15 minutes, checking half way to flip.  Be sure not to overcook, cook just until fork tender and golden brown
7. Toss with fresh parsley to give added Vitamin C and color.

Nutritional Benefits:

• In 1 cup of raw cauliflower:
  Vitamin C-86% of your daily needs (DN): great for maintaining healthy immune function, is an anti-inflammatory and anti-oxidant
  Vitamin K-21% of daily needs (an anti-inflammatory vitamin)
  Folate-15%: important for brain and neurological function and formation for developing brains
  Fiber-2g
  Protein: 2g
  Calories: 27
  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=13
• Low in Fat & Salt: very little used, better for heart health and wellness
• Turmeric: helps to reduce inflammation and improve circulation
• Cayenne: great for stimulating blood flow and circulation

5.0 from 3 reviews

Roasted Indian Cauliflower

 

Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Indian Spiced Roasted Cauliflower: vegan and gluten free to fight inflammation

Author: www.gardenfreshfoodie.com

Recipe type: Vegetable

Cuisine: Indian

Serves: 4-6

Ingredients

• 1 small-medium head of cauliflower (if you are using a very large head, you might want to double up on the spices, and increase oil by ½ tbsp)
• 1 tbsp grapeseed oil, coconut oil, or canola (we are trying to stay away from this due to the fact that almost all is GMO-if you can find organic canola, all the better)
• 1 tsp cumin
• 1 tsp garam masala (an Indian spice blend)
• 1 tsp turmeric
• ⅛-1/4 tsp cayenne (depending on your love of spice-we used ¼ tsp and it's spicy, but that's how we like it!)
• ¼-1/2 tsp salt (start with ¼ tsp and roast, if when you take it out you feel it needs a little more, you can always add)
• freshly ground pepper to taste
• *optional: freshly chopped parsley

Instructions

1. Preheat oven to 375 (if you have a roasting option, choose this)
2. Clean cauliflower and cut in half
3. Using the center as your guide, cut off florets into bite sized pieces
4. Place florets into a bowl and drizzle with oil and spices. Toss to coat
5. Place onto cookie sheet (we use a stone pan to roast our veggies as it helps to crisp them up a little more-we got ours from Pampered Chef)
6. Roast for about 15 minutes, checking half way to flip. Be sure not to overcook, cook just until fork tender and golden brown
7. Toss with fresh parsley to give added Vitamin C and color.

3.2.1275