In this Indian-spiced cauliflower recipe, try your hardest not to dye everything in your kitchen yellow from turmeric.
Recipe information
Total Time
25 minutes
Yield
8 Servings
Ingredients
2 tablespoons olive oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon curry powder
1 teaspoon turmeric powder
1 large head cauliflower, cored, broken into 1-inch florets
Kosher salt and freshly ground black pepper
1 teaspoon finely grated peeled ginger
1 teaspoon finely grated lime zest
Preparation
Preheat oven to 450°. Stir oil, coriander seeds, cumin seeds, curry, and turmeric in a large bowl to combine. Add cauliflower and season with salt and pepper. Toss to coat cauliflower evenly. Arrange in a single layer on a large rimmed baking sheet (scrape any extra seasoning from bowl over cauliflower). Roast until cauliflower is brown around edges and crisp-tender, 10–15 minutes. Transfer to a platter and sprinkle ginger and lime zest over. Serve warm or room temperature.
Nutrition Per Serving
1 serving contains: Calories (kcal) 50 Fat (g) 3.5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 2 Sodium (mg) 85
