Roasted Spiced Cauliflower
This roasted spiced cauliflower recipe is a delicious and healthy side dish that is perfect for any meal. The cauliflower is first leached, which helps to reduce the potassium content, making it a kidney-friendly dish. It is then roasted with a blend of aromatic spices, creating a flavorful and satisfying dish that is perfect for those following a vegan or vegetarian diet. This dish is also gluten-free, making it suitable for those with gluten intolerance.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
62 kcal
Protein
2 g
Carbs
7 g
Fat
3 g
Fiber
4 g
Ingredients
Cauliflower
1 cup, florets (200g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Red chilli Powder
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Coriander seeds
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Instructions
Cooking Steps
Preheat the oven to 200°C.
Cut the cauliflower into small florets and rinse them thoroughly.
In a large pot, bring enough water to cover the cauliflower florets to a boil.
Once the water is boiling, add the cauliflower florets and let them boil for 5-7 minutes.
Drain the cauliflower and transfer it to a baking tray.
Drizzle olive oil over the cauliflower florets and mix well.
In a small pan, dry roast the cumin seeds and coriander seeds until fragrant.
Grind the roasted seeds into a fine powder and add turmeric powder, red chili powder, and salt to it. Mix well.
Sprinkle the spice mix over the cauliflower florets and toss them well to ensure they are coated evenly.
Bake for 20-25 minutes, or until the cauliflower is golden and tender.
Serve hot.