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    Home » Non Instant Pot

    Indian Roasted Cauliflower

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read the disclosure.    

    Published: Dec 2, 2016 | Updated: Feb 1, 2020 | Author: Paint the Kitchen Red | 11 Comments

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    Indian Roasted Cauliflower

    Indian roasted cauliflower is one of my favorite dishes to make. Aloo Gobi (translation: Potato Cauliflower) is probably the most popular Indian cauliflower dish that’s on restaurant menus. I do like it in the curry/gravy form, but this dry dish that’s roasted has so much flavor that it’s my go-to cauliflower recipe when I’m cooking Indian food. I came up with the recipe myself because I love roasted vegetables of any kind and of course, I love Indian spices.

    So, this is the way I roast most veggies: I place a stone baking dish in the oven and preheat the oven to 425 degrees F. Once the oven has reached its temperature, I remove the baking pan, drizzle with oil and add the vegetables already mixed with spices. Then I bake it until the vegetables are cooked and slightly blackened in spots. There’s something about roasting vegetables that brings out amazing flavors – I think it’s the caramelization, which brings out the sweetness.

    roasted-brussels-sprouts

    If your kids don’t like some vegetables, try serving them roasted – you just might get them to eat it.  Even brussels sprouts taste good!  If you’ve never tried vegetables this way, what are you waiting for?

     

    GO DIRECTLY TO RECIPE

    Indian Roasted Cauliflower Ingredients

    Indian Roasted Cauliflower Ingredients

    Indian Roasted Cauliflower Stages of Roasting

    Indian Roasted Cauliflower Stages

    The garlic is roasted whole, unpeeled.  It tastes delicious when you squeeze out the garlic from the skin once it’s cooked.  It’s also perfectly fine to have a few charred bits of vegetables, they add to the taste.  Keep an eye on the dish, though.  Every oven is different, so make sure not to burn it.  Oh, and one more secret, I’ll sometimes sprinkle parmesan cheese over the top, right when it comes out of the oven.  Not very Indian, but don’t knock it till you try it!

    Indian Roasted Cauliflower

    Indian Roasted Cauliflower

    Indian Roasted Cauliflower takes roasted cauliflower to another level. This easy-to-prepare dish is delicious with its sweet, sour, salty, spicy flavors.
    5 from 1 vote
    PRINT RATE
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 6 servings
    Author: Paint the Kitchen Red

    Ingredients
      

    • 1/2 tsp brown sugar
    • 1/2 tsp turmeric powder
    • 1/4 tsp cayenne pepper or Indian chili powder
    • 1/2 tsp garam masala
    • 1 tsp salt
    • 2 tsp lemon juice
    • 2 Tbsp vegetable oil
    • 2 cups 1-inch cubed potatoes
    • 2 cups sliced onions
    • 1 large head of cauliflower cut into florets
    • 2 tsp minced garlic
    • Vegetable oil for drizzling
    • ¼ cup cilantro chopped

    Instructions
     

    • Line a large heavy baking sheet or baking dish with aluminum foil.
    • Place baking sheet in oven and preheat to 425 degrees F.
    • Add cubed potatoes to a saucepan with enough water to cover the potaotes. Stir in 1/4 tsp turmeric and bring to a boil.
    • Simmer for 7 minutes or until partially cooked (potatoes should be parboiled: barely tender when pierced with a skewer).
    • Drain potatoes and set aside.
    • In a small bowl, mix brown sugar, 1/4 tsp turmeric, cayenne, garam masala, salt with lemon juice and oil.
    • Place potatoes, onions, cauliflower and garlic into a large bowl, and pour oil mixture over the top and stir to coat.
    • Once the oven has reached the desired temperature, remove the baking sheet and drizzle with vegetable oil.
    • Transfer contents of bowl to the baking pan.
    • Place baking pan on the center rack of the oven.
    • Bake for 30 to 40 minutes or until vegetables are cooked through and lightly charred, stirring the cauliflower mixture halfway through.
    • Garnish with cilantro.

    Notes

    I use a stoneware baking sheet to roast the cauliflower. When you transfer the contents of the bowl to the baking sheet, watch out for splatters because the vegetables are wet and the baking sheet is hot, hot, hot.
    Course Sides
    Cuisine Indian
    Main Ingredient vegetarian
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    Reader Interactions

    Comments

    1. BJE

      July 09, 2022 at 8:03 pm

      5 stars
      Thank you, thank you, thank you! This simple recipe creates an attention-stealing accompaniment to my curries. Sooooo good!

      Reply
      • Paint the Kitchen Red

        July 09, 2022 at 8:17 pm

        Aww, thank you so much for your comment – I really appreciate it!

        Reply
    2. Erica Schmidt

      December 16, 2016 at 4:31 pm

      Love this recipe! Cauliflower is one of my favorite veggies, although I’ve never met a veggie I don’t like, and I can’t wait to try out this flavor combo! Pinning for later!

      Reply
      • Paint the Kitchen Red

        December 20, 2016 at 4:09 am

        As a kid, I hated cauliflower but now it’s one of my favorites too! Hope you get to try it out Erica.

        Reply
    3. Alyssa @ A Bite of Inspiration

      December 15, 2016 at 10:36 pm

      This looks delicious Neena! Potatoes and cauliflower have a nice textural contrast to one another, so they complement each other perfectly. Great recipe!

      Reply
      • Paint the Kitchen Red

        December 20, 2016 at 4:08 am

        It’s very tasty – do try it out Alyssa.

        Reply
    4. Marie @ Yay! For Food

      December 14, 2016 at 8:30 pm

      I love all the different flavours that you used. Roasted vegetables are amazing and you took it to the next level with your spices. I’m excited to try this!

      Reply
      • Paint the Kitchen Red

        December 20, 2016 at 4:08 am

        Let me know how it goes Marie.

        Reply
    5. Mikaela

      December 14, 2016 at 7:26 pm

      I’m always wondering what to make as a side dish for Tikka Masala (besides the copious amounts of naan we consume). This will be perfect!

      Reply
      • Paint the Kitchen Red

        December 20, 2016 at 4:07 am

        Yes, that would make a great side dish. I usually make it with my chicken curry recipe.

        Reply
    6. Yargley VanNess

      December 05, 2016 at 10:29 pm

      Yum!

      Reply

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    Hi, I'm Neena and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.

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