Roasted Cauliflower with Punjabi Seasoning

Roasted Cauliflower with Punjabi Seasoning

A simple spiced cauliflower recipe that is perfect served with a cickpea or dal dish, flatbread or rice, and a simple yoghurt relish. 

1 large head of cauliflower, about 700g. Break into small florets of about 4 -5cm long
1 1/2 tbsps lemon juice
1 tsp turmeric & ginger infusion
1 tsp salt
1/2 tsp cayenne pepper
2 tsp ground cumin
2 tsp ground coriander 
2 tbsps chopped fresh coriander
4 tbsps olive oil
1 tsp whole cumin seeds

Place the florets in a large bowl. Combine the lemon juice, turmeric and ginger in a smaller bowl, mixing well. Now pour this over the cauliflower. 

Add the salt, cayenne, ground spices and fresh coriander and mix well (I use plastic gloves for this but a wooden spoon works just as well). Set aside for 2 hours, mixing well once in a while. 

Pre-heat the oven to 220c / 200c fan. 

Put the olive oil in a frying pan and heat over a medium flame. When hot, add the cumin seeds. As soon as they begin to crackle pour this mixture over the spiced cauli florets. Toss well to combine before spreading out in a large roasting tin.

Place in the oven for 15 minutes. Turn the pieces and roast for another 10 to 15 minutes, or until lightly browned and cooked through. 

Back to blog