I wanted to simplify a cauliflower dish that I love, where I fry the cauliflower until it is lightly browned and then sauté it with spices such as ginger, coriander, and cumin. After many tries, here is the beautiful result. I marinate the cauliflower florets with all the seasonings and then just roast them in a hot oven.
Serve with a dish of chickpeas or any other dal, a flatbread or rice, and a yogurt relish.
SERVES 4–5
• 1 large head of cauliflower, broken into florets about 1½ inches wide and 2 inches long (about 1½ lbs of florets)
• 1½ tablespoons lemon juice
• ½ teaspoon ground turmeric
• 1 teaspoon peeled and finely grated fresh ginger
• 1 teaspoon salt
• ¼–½ teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 tablespoons chopped fresh cilantro leaves
• 4 tablespoons olive or rapeseed oil
• 1 teaspoon whole cumin seeds
1. Put all the cauliflower florets in a large bowl. Combine the lemon juice, turmeric, and ginger in a small bowl, then pour the mixture over the cauliflower. Add the salt, cayenne, ground spices, and fresh cilantro and mix well, wearing plastic gloves if preferred. Set aside for 2 hours, tossing now and then.
2. Preheat the oven to 425°. Put the oil in a small frying pan and set it over medium-high heat. When hot, add the cumin seeds, let them sizzle for a few seconds, then pour the spiced oil over the cauliflower. Toss well.
3. Spread out the cauliflower in a single layer in a large roasting pan. Place in the oven for 15 minutes, then turn the pieces and roast for another 10–15 minutes or until lightly browned and cooked through.
