Today we take some cauliflower and toss it in oil in which black mustard seeds and cumin seeds have been popped, and curry leaves which have been allowed to sizzle, then roast the florets until gorgeously brown. It is a little bit of South India on a Western plate.
What’s not to like about Roasted Cauliflower? This one is terrific. The hit of lime juice at the end is a winner, lifting and freshening the dish.
Similar recipes include Roasted Cauliflower with Cumin and Sumac, Cauliflower Roasted in Olive Oil, Roasted Cauliflower Soup with Zaatar, Roasted Cauliflower and White Bean Puree, and Rice and Cauliflower Pilaf.
Cauliflower Roasted with Black Mustard Seed, Cumin Seed and Curry Leaves
Preheat the oven to 190C. Break a cauliflower into florets and place in a large bowl.
Heat a generous amount of vegetable oil in a small pan – enough to coat the cauliflower with. As it heats, pop in about 3 tspns of black mustard seeds and allow them to pop, managing the heat by turning it down a little. Towards the end of the popping add 2 tspn cumin seeds. After they crackle, add 20 or so curry leaves and quickly pop on a lid while they spit and sizzle. Then quickly pour the lot over the cauliflower.
Sprinkle with sea salt also, and some black pepper. Mix really well so that the florets are coated with oil and spices.
Tip into a baking dish and place in the oven for 30 mins – 45 mins, until the cauliflower is beginning to brown and is tender. You can turn them half way through.
Remove from the oven when cooked. Place on a serving tray and drizzle with a little olive oil, some more salt if needed, a good squeeze of lime or lemon juice and some chopped parsley or coriander leaves.
recipe notes and alternatives
The cauliflower can be served as a side dish, with rice for a simple supper, over pasta for a lovely lunch, in a salad, or whizzed into a soup.
Serve it with some rasam and rice. Even sambar and rice. Enjoy!
Use a mixture of ghee, Indian Sesame Oil and/or vegetable oil for more flavour.