As a kid, I wasn’t really a huge fan of cauliflowers. My mom used to make cauliflower curry with onions and mustard seeds and the deep fried Gobi Manchurian is a common cauliflower dish you’ll find in North Indian restaurants. However, the other day, I woke up thinking about roasted cauliflowers. Last night I got to try out this roasted cauliflower recipe that I winged together with the ingredients that I had in the fridge.

Roasted Cauliflower Recipe

Roasted cauliflowers with potatoes

The roasted cauliflower recipe is super simple with minimal prep time and yummy when served warm from the oven, especially on a cold rainy day.

• One cauliflower, cut up in florets
• Half a large onion, julienned
• 4 or 5 tri-color potatoes, chopped into small pieces (with skin)
• 1/4 cup of olive oil
• 1 tbsp of coriander powder
• 1 tbsp of paprika
• 1 tbsp of cumin powder
• 1 tsp of freshly ground pepper
• 1/4 cup of cilantro, chopped up
• 1/2 fresh lime

Set the oven to bake at 400°F. Meanwhile place the cauliflower, onion and potatoes in an oven-proof baking dish. Mix the spices in the oil and drizzle it over the vegetables. After baking for about 15 minutes, take out the dish, stir the vegetables so they cook evenly and bake for another 15 to 20 minutes. Test with a fork to see if the potatoes and cauliflowers are fully cooked.

Once they are done, squeeze the fresh lime across the dish (while hearing the wonderful sizzling sound), garnish with cilantro and serve warm. We had this dish with seared Mahi fillets, served over a bed of brown basmati rice.

Here are some testimonials from my boys. My 9yo who normally doesn’t like cauliflowers approved and quoted ‘I think we need lots more cilantro next time, Dad‘. And my 11yo citrus-lover had this to add: ‘It’s a keeper Dad and the lime was a great touch‘. We also talked about what protein we could add to make this dish wholesome and settled on edamame. Maybe next time. Little things that motivate me to cook more at home.