2 cups cauliflower florets, chopped into bites size pieces (1 small head cauliflower
1 tbsp olive oil
1 1/2 tsp garam masala
pinch of salt
Preheat oven to 400 degrees.
Arrange the cauliflower in a baking dish in a single layer. Toss with the olive oil to coat the cauliflower.
Sprinkle the garam masala over the cauliflower, followed by the salt. Toss to distribute the spices even over the cauliflower.
Roast the cauliflower for 25 minutes, then remove it to check for doneness. When done, the Indian Roasted Cauliflower should be soft enough to be pierced with a fork. After 25 minutes, it may need a bit more time. If so, place the cauliflower back in for another 5 minutes. Then remove from oven.
Serve the Indian Roasted Cauliflower hot, along with your entree.
You may be able to get more then 2 cups of cauliflower florets from 1 head of cauliflower. Increase the oil and garam masala proportionately if you are making more the 2 cups.
If making more than the 2 cups, be sure to keep the cauliflower in a single layer so it roasts evenly. Use an additional baking dish if making a significantly larger portion.
If you have a little leftover roasted cauliflower, it makes a tasty addition to a green salad. Just add and toss with with the dressing.
If you have a bit of leftover roasted cauliflower, it makes a tasty addition to a green salad!
Keywords: cauliflower, Indian food, side dishes, roasted vegetables, Indian roasted cauliflower