• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
×

Home » Appetizers » Oven Roasted Cauliflower with Cumin and Cilantro

Published: Aug 5, 2015 · Modified: Sep 10, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Oven Roasted Cauliflower with Cumin and Cilantro

Jump to Recipe
Oven Roasted Cauliflower

We love cauliflower, but I have never made or tasted cauliflower that is oven roasted. I am so sad that I have never eaten this before because oven roasted cauliflower is by far the easiest way I have cooked cauliflower and a very tasty one.

I had a very hard time keeping my kids away from it when I made it as a quick snack this morning. Before I took pictures and write about it, I wanted my boys to have a quick taste and tell me what they felt. That turned out to be a big mistake, because after they tasted one, they could not stop and kept coming back for more. I literally had to yell at them to leave it alone for me to take pictures.

This Oven Roasted Cauliflower recipe is again one of the contest winning recipes from Food 52. I was very tempted to add more spices when roasting the cauliflower, but then held myself back and stuck to the original.

It turns out that the roasted cauliflower does not need any extra help as just roasting it releases all the natural sweetness and flavor of the vegetable. The nutty flavor of the roasted cauliflower along with the tanginess of lemon and freshness of cilantro worked really well.

This recipe serves only 2-3 people as a quick appetizer. Plan on having at least 2 heads of cauliflower, if serving as snack for the whole family.

Oven Roasted Cauliflower

Preparation time – 10 minutes
Cooking time – 30 – 40 minutes
Difficulty level – easy
Recipe adapted from – Food 5
2

Ingredients to make Oven Roasted Cauliflower – serves 2-3 as a side

  • Cauliflower – 1 large head
  • Olive oil – 3 tbsp
  • Cumin powder – 1 tsp
  • Lemon juice – 1 tbsp
  • Cilantro – 2 tbsp (finely chopped)
  • Salt – to taste
  • Pepper – to taste
Oven Roasted Cauliflower

Procedure –

  • Preheat the oven to 425 F.
  • Remove the florets carefully from the head and place them in a colander. Try to remove large chunks of the florets instead of making them small. Rinse the florets well under running water and let it drain for few minutes.
Oven Roasted Cauliflower
  • Now cut the florets into bite size pieces. I tried to chop it in such way that each floret had a flat side to it. This way when we place the flat side down, it helps in roasting the florets faster.
  • Place the chopped pieces in a large bowl and add the olive oil, salt, pepper and cumin powder. Mix it well.
Oven Roasted Cauliflower
  • Place the florets, flat side down on a slightly greased baking sheet or a foil lined baking sheet. If there are any smaller pieces, leave it in the bowl and just place the uniform large pieces on the sheet. We will place the smaller pieces half way through the baking process so that they don’t burn.
Oven Roasted Cauliflower
  • Bake them for about 25 minutes, or until the florets are lightly roasted. Half way through the baking time, flip the pieces and at this time, add the smaller pieces that we had reserved (if any).
Oven Roasted Cauliflower
  • After 25 minutes, drizzle the lemon juice on the florets. Mix it to combine and then return to the oven for 10 more minutes.
  • Remove the sheet from the oven and add the cilantro. Toss it once and then serve the oven roasted cauliflower warm.
Oven Roasted Cauliflower
Oven Roasted Cauliflower
Oven Roasted Cauliflow

Oven Roasted Cauliflower

The best thing to make with a large head (or two) of cauliflower is this Oven Roasted cauliflower recipe. Such a simple recipe, but loaded with flavors. If you are not a big fan of cauliflower, this recipe might turn you into one.
0 from 0 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Diet: Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3 servings
Calories: 197kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 1 large Cauliflower florets removed
  • 3 tbsp Olive oil
  • 1 tsp Cumin powder
  • 1 tbsp Lemon juice
  • 2 tbsp Cilantro finely chopped
  • to taste Salt
  • to taste Pepper

Instructions

  • Preheat the oven to 425 F.
  • Remove the florets carefully from the head and place them in a colander. Try to remove large chunks of the florets instead of making them small. Rinse the florets well under running water and let it drain for few minutes.
  • Now cut the florets into bite size pieces. I tried to chop it in such way that each floret had a flat side to it. This way when we place the flat side down, it helps in roasting the florets faster.
  • Place the chopped pieces in a large bowl and add the olive oil, salt, pepper and cumin powder. Mix it well.
  • Place the florets, flat side down on a slightly greased baking sheet or a foil lined baking sheet. If there are any smaller pieces, leave it in the bowl and just place the uniform large pieces on the sheet. We will place the smaller pieces half way through the baking process so that they don’t burn.
  • Bake them for about 25 minutes, or until the florets are lightly roasted. Half way through the baking time, flip the pieces and at this time, add the smaller pieces that we had reserved (if any).
  • After 25 minutes, drizzle the lemon juice on the florets. Mix it to combine and then return to the oven for 10 more minutes.
  • Remove the sheet from the oven and add the cilantro. Toss it once and then serve the oven roasted cauliflower warm.

Nutrition

Calories: 197kcal | Carbohydrates: 15g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 86mg | Potassium: 849mg | Fiber: 6g | Sugar: 5g | Vitamin A: 18IU | Vitamin C: 137mg | Calcium: 68mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
Post Views: 2,354
Previous Post: « Paruppu Podi | Spiced Lentil Powder For Rice
Next Post: Mango Thokku – Maangai Thokku – Grated Raw Mango Pickle »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Gozleme | Turkish Spinach and Feta Flatbread
  • Air Fryer Arancini | Italian Rice Balls
  • Aish Baladi | Vegan Egyptian Flatbread
  • Saag Aloo | Vegan Spinach And Potato Curry
  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Norwegian Crisp Bread | Knekkebrød
  • Spicy Roasted Makhana | Roasted Foxnut

Street Foods

  • Koshari | Kushari - Egyptian Street Food
  • Esquites | Creamy Mexican Street Corn Salad
  • Churumuri | Beach Style Masala Pori
  • Indo Chinese Vegetable Fried Rice

Sign Up for Newsletter

Copyright © 2021 · MyCookingJourney LLC
Privacy Policy

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!