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)
The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.