A spicy roasted cauliflower recipe with freshly ground cumin seed and turmeric, and finished with zippy lemon zest and fresh chilies. Jump to recipe.
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.