A recipe inspired by Beth at OMG Yummy and her roasted cauliflower, and my new veg box from abel and cole. So combining inspiration with a craving for a dish using Indian spices here is my recipe for roasted cauliflower with garam masala and fennel seeds. This recipe uses the leaves of the cauliflower too - so more nutrients and less food waste! A great vegetarian dish on its own, but also works well as a side dish with a selection of others curries. If you are looking for curry recipe ideas check out my tomato and coconut lentil dhal curry. I think this would go really well with the roasted cauliflower. I hope you enjoy - let me know what you think....
Serves: 3-4 as a side dish
Preparation time: 5-10 minutes
Cooking time: 25-30 minutes
Recipe author: chip butties and noodle soup
1 cauliflower (leaves finely chopped and cauliflower divided into florets)
2 cloves garlic chopped
2 tsp garam masala
2 tsp fennel seeds
2 tbs oil
Salt and pepper to taste
- Preheat the oven to 190C
- Add the prepared cauliflower to a roasting tin then toss in the oil, garlic and spices. Add about 1/2 cup of water to the pan to add a little bit of steam to the cooking process.
- Roast for 25-30 minutes until nice and crunchy on the outside and soft and tender in the middle.
- Serve as a side dish or a vegetarian main - I mixed it with some plainly cooked rice. As I am a chilli fiend I would also serve with a dash of hot and sweet chilli, garlic and ginger jam. This is of course entirely optional!