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I became a cauliflower convert at 40. Prior to that, memories of my mother boiling the vegetable when I was a kid and the accompanying familiar stench when I walked in the door afterschool propelled me away from even looking at the vegetable for 4 decades. And then one night at an Indian restaurant, I took a bite of something wonderful that was oddly unfamiliar but absolutely wonderful. What was this incredibly delicious dish? I almost fell off my chair when the waiter told me it was cauliflower! I went home and played in my kitchen until I came out with a similar re-creation, now a weekly vegetable side in my home that my own kids beg me to make:

Indian-Roasted Cauliflower

  • 1 head cauliflower, rinsed and broken into very small florets or pieces
  • Non-stick Spray
  • 2 Tablespoons Ground Coriander
  • 2 Tablespoons Ground Cumin (or 2 Tablespoons Cumin Seed, crushed in a mortar and pestle)
  • 2 Teaspoons Salt
  • 1 Teaspoon Pepper

Spray a sheet pan with non-stick spray. Combine coriander, cumin, salt, and pepper and sprinkle over cauliflower in a bowl until spices are evenly distributed. Pour into sheet pan.

Bake at 425 for approximately 30 minutes, stirring every 10 minutes until cauliflower is browned and tender.

Serve warm or at room temperature.

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