Roasted Indian Cauliflower {Recipe}

Perfectly roasted vegetables with Indian pickle flare get a fresh kick with lemon juice and cilantro.

Food blogger and cookbook author Richa Hingle is dressing up plants with the spices and flavors of India in Vegan Richa’s Indian Kitchen. Though this simple side of cauliflower and radishes pairs perfectly with Indian dishes such as dals and curries, the vibrant colors and flavor profile of the spices will convince your senses that you’re eating the main course.
Serves 4

What You Need:

4 cups cauliflower florets
15 to 18 small red radishes, sliced
1 tablespoon safflower or other neutral oil
2 teaspoons fennel seeds
1 teaspoon mustard seeds
1 teaspoon nigella seeds
1 teaspoon red pepper flakes
3/4 to 1 teaspoon salt
1/2 cup chopped cilantro, for garnish
1 teaspoon lemon juice, for garnish

What You Do: 

1. Preheat oven to 425 degrees. In a large bowl, place cauliflower and radishes. Add the oil and rub lightly to coat.

2. In a spice grinder or blender, pulse fennel, mustard seeds, nigella seeds, red pepper flakes, and salt to a coarse mixture. Add to the vegetables and toss well. Spread vegetables on a parchment-lined baking sheet.

3. Bake for 25 minutes or until the cauliflower is golden and tender to your preference. Garnish liberally with cilantro and lemon juice before serving. 

Photo courtesy of Vegan Richa

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