Indian Roasted Cauliflower Print Email

1 large head cauliflower, broken into florets
4 tablespoons neutral oil, such as canola
One (1-inch) piece ginger, peeled and minced, about 1 tablespoon
1 teaspoon cumin seeds, toasted in a dry skillet, ground
2 serrano chiles, minced
2 teaspoons coriander seeds, toasted in a dry skillet, ground
1/2 teaspoon turmeric
1/4 teaspoon cayenne
Kosher salt
1 cup canned diced tomatoes (or fresh in season)
1/4 cup chopped cilantro
1 lime, cut into wedges
Cooked rice, for serving

Preheat the oven to 400F. Toss cauliflower florets with half of oil. Spread on baking sheet. Roast until caramelized and mostly tender, 15-20 minutes. Break into smaller bite-sized florets as necessary.

Heat remaining oil in small stainless-steel skillet until shimmering. Add ginger and serrano chilis and cook, stirring frequently, until fragrant, about 1 minute. Add cumin, coriander, turmeric, cayenne, and pinch of salt. Allow spices to toast in oil, being careful not to burn, for at least one minute. Add cauliflower and toss well in spices. Cook for an additional 2 minutes, then add tomatoes. Cook until thickened and fragrant, about 5 minutes. Adjust seasoning to taste with salt.

Stir in cilantro and serve with rice, passing lime wedges tableside. serves 4

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