Here’s an easy recipe for Roasted Spiced Cauliflower with cumin, pepper, and mint and finished with a splash of lemon. It’s spicy, a little tangy, and entirely addictive.
In the Middle East, cauliflower florets are often deep-fried and used in yogurt, tomato, or tamarind-based stews. It’s also common to eat them, as is, in sandwiches with other veggies or pickles. This method for roasting cauliflower eliminates the hassle of frying and produces a delicious side dish or sandwich stuffer.
Serve this hot or lukewarm as a side dish to a themed menu or as a filling in pita pocket sandwiches with tomatoes, herbs, and an extra squeeze of lemon juice. It’s also absolutely delectable when served with a drizzle of lemony tahini sauce.
This recipe is flexible and can be modified with different herbs and spices. Garam masala or chaat masala, chipotle/ancho chile, and ras el hanout are all good choices. Similarly, parsley, dill, cilantro, or dill would certainly be tasty additions.
- 1 head of cauliflower, cut into small florets
- 2 Tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon Aleppo pepper or other red pepper flakes
- black pepper, to taste
- 1 teaspoon dried mint or 1 Tablespoon finely chopped fresh mint
- 1 teaspoon lemon juice
- Preheat oven to 400°F. Place the cauliflower florets onto a parchment-lined baking sheet. Add the olive oil, cumin, salt, and red pepper flakes and toss thoroughly with your hands to coat all of the florets.
- Roast in the oven for 20 minutes then use a spatula or spoon to stir and flip the cauliflower around. Return to the oven and roast for another 15 minutes or until nicely browned.
- When the cauliflower is done, remove from oven and add black pepper, mint, and lemon juice and toss to incorporate thoroughly. Serve immediately or at room temperature with an extra squeeze of lemon.
-Cauliflower size can vary considerably so if you find yourself with a huge one, bump up the seasonings a bit to compensate.