Recipe courtesy of Suvir Saran
Roasting cauliflower and other vegetables create a sweet, caramelized flavor. This recipe uses a variety of spices and fresh lemon juice to create intense, craveable flavors that make this one of the most memorable vegetable side dishes imaginable!
- 1/3 cup extra virgin olive oil + 2 teaspoons for oiling the baking dish
- 1 teaspoon whole cardamom seeds
- 3 dried red chiles
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon whole black peppercorns
- 1 2 ½ to 3 pound head of cauliflower, cored and cut into florets
- 1 medium red onion, peeled, halved and thinly sliced
- ½ teaspoon kosher salt
- Juice from one lemon
Preheat your oven to 425°F. Oil a 9”x13” baking dish with 2 teaspoons of olive oil and set aside.
Grind the cardamom, chiles, coriander, cumin, and peppercorns in a coffee grinder or small food processor until fine. Mix the spices with the olive oil in a large mixing bowl.
Add the cauliflower and onions and toss to coat with the spice-oil mixture. Transfer the vegetables to a baking dish and roast until they are tender, about 1 hour, stirring every 20 minutes. Sprinkle with kosher salt and a squeeze of lemon and serve.
Nutritional information per serving:
Calories: 140 ⁄ Protein: 4 g ⁄ Carbohydrate: 12 g ⁄ Fiber: 5 g ⁄ Sodium: 200 mg ⁄ Potassium: 615 mg
Saturated fat: 1 g ⁄ Polyunsaturated fat: 1 g ⁄ Monounsaturated fat: 7 g ⁄
Trans fat: 0 g ⁄ Cholesterol: 5 mg
Find more delicious recipes that spare the salt from The and the Harvard School of Public Health.
Suvir Saran, American Masala (Clarkson Potter, ©2007)
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