Ingredients with Measurements:
- 1 head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ajwain seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric powder
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Spice grinder or mortar and pestle
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a spice grinder or mortar and pestle, grind the ajwain, cumin, and coriander seeds until they form a coarse powder.
4. In a large bowl, toss the cauliflower florets with the olive oil, ground spice mixture, turmeric powder, salt, and pepper until evenly coated.
5. Spread the cauliflower in a single layer on the prepared baking sheet.
6. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 87 per serving
- Total fat: 7g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 148mg
- Total carbohydrates: 6g
- Dietary fiber: 3g
- Sugars: 2g
- Protein: 3g
Substitutions for ingredients:
- If you can't find ajwain seeds, you can substitute with caraway seeds.
- You can use any neutral oil instead of olive oil.
Variations:
- Add some chopped fresh cilantro or parsley to the roasted cauliflower before serving.
- Sprinkle some lemon juice over the roasted cauliflower for a tangy twist.
Tips and tricks:
- Make sure to cut the cauliflower into evenly sized florets so they cook evenly.
- Don't overcrowd the baking sheet, or the cauliflower will steam instead of roast.
- If you don't have a spice grinder or mortar and pestle, you can use pre-ground spices instead.
Storage instructions:
- Store any leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the roasted cauliflower, place it in a single layer on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roasted cauliflower on a platter garnished with some fresh herbs and lemon wedges.
Garnishes:
- Fresh cilantro or parsley
- Lemon wedges
Pairings:
- This dish pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve the roasted cauliflower with some steamed rice or quinoa for a complete meal.
Troubleshooting advice:
- If the cauliflower is not browning evenly, rotate the baking sheet halfway through the cooking time.
Food safety advice:
- Make sure to wash the cauliflower thoroughly before cutting it into florets.
Food history:
- Ajwain is a spice commonly used in Indian cuisine. It has a strong, slightly bitter flavor and is often used to aid digestion.
Flavor profiles:
- The roasted cauliflower has a nutty, slightly spicy flavor from the ajwain and other spices.
Serving suggestions:
- Serve the roasted cauliflower as a side dish or as a vegetarian main course.
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Region: Indian