All summer, I’ve been meaning to cook everything in Meera Sodha’s Made in India. The book first came across my radar during the Food52 Piglet. I bought it immediately and was dazzled by the recipes. But during the chaotic summer, it ended up filed away on the bookshelf before I’d had a chance to cook from it.
After a few recent days of nearly autumnal weather, I was ready to make something new and the cookbook shelf called to me. And there it was. Made In India is the perfect between season cookbook, with recipes featuring late-summer produce roasted and stewed and fried. I made three recipes from it in one day. In that way that really great cookbooks have, it’s changed the way I cook, bringing bigger flavors, fresh spices, and unapologetic quantities of aromatics into my kitchen.
And so we have this roasted cauliflower. It features freshly ground cumin, plus turmeric, chili powder, and a red chili. It’s all roasted and then tossed with freshly grated lemon zest. Simple and lively – the meeting of summer vibrance and fall comfort.
- 1 head cauliflower, cut into 1/2-inch florets
- 1 1/2 teaspoons sea salt
- 1 teaspoon freshly ground cumin seed
- 1 teaspoon ground turmeric
- 3/4 teaspoon chili powder
- 4 tablespoons grapeseed oil or other heat-tolerant, neutral oil
- 1 red chili pepper, stemmed, seeded, and sliced thin
- zest of 1 lemon
- Preheat oven to 450 degrees F.
- Combine all ingredients in a large bowl and toss to coat. Arrange cauliflower with plenty of room on a large rimmed baking sheet.
- Roast, shaking pan every 10 minutes, until cauliflower is golden with browned edges, 35 - 40 minutes. Top with lemon zest and serve.