Cauliflower: Spiced & Roasted


I'm not sure which came first the cauliflower ideas or the idea to use cauliflower to mark the anniversary of this blog.  If have you been reading this blog from its inception you will recall that I launched the blog with my Faux Creamy Cauliflower Soup recipe, and then ended that year with a Creamy, Cheesy Cauliflower Dip.  Clearly, I like cauliflower and make it during the winter months. I love having that creamy soup on a cool fall or cold winter's day. As you know, I am also a fan of roasting. So the remainder of the time, I roast cauliflower. Just some plain Jane roasted cauliflower. (Poor Jane, we have no idea whether she was plain or not but she sure does get the short end of that stick.)

So instead of plain Jane roasted cauliflower, this time would prove different.  I have spices and I like to use them.  I especially like using turmeric because of its anti-inflammatory benefits.  With my cauliflower's need to not be plain and my need for variety, I opened the spice cabinet. 

I literally just pinched a little of this and a little of that right onto the sheet pan with oil and mixed it all around.  Then smushed (yes, the very technical term for imparting all that flavor onto the vegetable) the cauliflower around making sure the entire surface was covered with the tiny particulars of flavor.  While it was roasting, I decided to make a 'salsa' for a finishing topping. 


1 head of cauliflower, sliced in slabs
3 T olive oil

pinches of:
black pepper
red pepper flakes

Topping (optional)
1/4 c basil leaves
1/4 c mint leaves
1 medium garlic clove
1/8 t coarse sea salt
1/4 c olive oil


As I mentioned, this was as easy as pour the oil on the roasting sheet and then add the spices and mix until you get a pasty mixture. 

Spiced oil mixture.  Basil, mint standing by to become a 'salsa'.

Spiced oil mixture.  Basil, mint standing by to become a 'salsa'.

Cut the cauliflower in slabs so you get a tree like slab. 

Cauliflower 'trees'

Cauliflower 'trees'

Place them on the pan and make sure they are fully coated with the spice mixture. Roast at 425 degrees, turning once to make sure both sides get a good suntan, back and front.  No one wants a tan on the front and a milky white backside. While the cauliflower is roasting, use a mortar and pestle to crush the basil, mint, garlic and salt together to form a paste. Then add the oil to create a salsa like mixture. (You can also use a mini blender.)

Swimming around in spices, these cauliflower slabs are ready for roasting.

Swimming around in spices, these cauliflower slabs are ready for roasting.


I think this side dish would be a nice addition to a Meze platter. A perfect side dish to fish or steak.  Of course, any Indian inspired food would be a natural plate partner.  I served myself a slab alongside some sautéd kale, and garlic mashed potatoes.  I dabbed a bit of the mint/basil oil on top. It gave it more of a kick.  Jill and JC liked the cauliflower all by itself.  I venture to say that if you added yogurt to the basil/mint that the cream and fat content would be a lovely complement to that mixture.  As far as the roasting, this method can lead to a variety of other spice mixes.  Try it with oregano or Chinese Five Spice.  Whatever tickles your spice fancy.