While planning an Indian meal, I was looking for a vegetable dish that did not require I go shopping. I had cauliflower on hand, fresh ginger, and my spice drawer. My thoughts immediately jumped to my well-worn copy of Maddhur Jaffrey’s An Invitation to Indian Cooking cook book; to her recipe for Cauliflower with Ginger and Tomatoes. Yet this recipe takes time to make and I wanted something much faster to prepare.
Roasting cauliflower is a favorite of mine so by reading some online recipes and utilizing what I had on-hand I was able to create a dish that received two-thumbs up for flavor.
From a health perspective this dish is brimming with Vitamin C, Potassium, Fiber, and is less than 75 calories per serving.
- 1 (575 g) medium-sized cauliflower head (5-6" in diameter)
- 1 Tbsp extra virgin olive oil
- 1 tsp fresh grated ginger
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp cumin seed
- ¼ tsp cayenne
- ¼ tsp black pepper
- ⅛ tsp salt
- ¼ cup minced parsley (optional)
- Pre-heat oven to 425 degrees.
- Cut the cauliflower into bite-size pieces (approximately 1-2 inches across). Wash and then dry in a kitchen towel.
- In a large plastic bag place the olive oil and grated ginger, then mush the two ingredients around in the bag to coat the inside of the bag.
- Add the cauliflower into the bag, close the bag and shake to coat.
- Put the dry ingredients into a small bowl and mix. Sprinkle the spice mix into the bag over the cauliflower. Close the bag and shake to coat.
- Dump thee contents of the bag onto a large ungreased lined cooking sheet that has a lip around the edges. Spread out the cauliflower into a single layer.
- Place in the oven and roast for 15 minutes until fork tender.
- Transfer to a serving dish, sprinkle with parsley (optional), and enjoy.
High in manganese, pantothenic acid, potassium (478 mg)
Very high in Vitamin B6 and Vitamin C