This Spiced Roasted Cauliflower is one of the easiest things to make for any given dinner or lunch. I also like to keep some for further preparations, such as cauliflower cream, or pair it with a bowl of nice basmati rice for a light meal.
The first time I tried it was at a Jewish restaurant when we used to live in Mexico City. I couldn’t believe how much flavor I was getting in my mouth from a roasted cauliflower. We would not have asked for it, but the waiter recommended and insisted that we were not going to be regret it, and he was right.
The Right Mix and Amount of Spices will do the trick!
Mix the Spices along with Water and Tahini and you have you are half-way
Place your Cauliflower head on an Aluminium Foil and Cover it with your Spiced Cauliflower Mix
Easy to Make and Hassle Free
A great recipe when you don’t know what to do with that beautiful cauliflower head in your fridge. With this oven-roasted cauliflower recipe, you can use different herbs, fats, and seasonings to change a bit. The whole cauliflower cooking time in an aluminum foil at 400ºF (200ºC) is one hour.
I recommend keeping the remainder of the liquid after baking your Cauliflower so you can add an extra punch while eating. It also adds an extra Gourmet Touch at the table!
Benefits of adding Cauliflowers to your diet
- It is filled with lots of essential minerals and vitamins that are extremely important for the body.
- Contains potent antioxidants that offer health-protective effects
- May protect against certain types of cancer
- Cauliflower is high in fiber, which is beneficial for overall health.
- May Aid in Weight Loss
- It is a Low-Carb Alternative to Grains and Legumes
- Easy to Add to Your Diet as it can be eaten raw, steamed, roasted, or sauteed.
- It is High in Choline which plays a major role in maintaining the integrity of cell membranes, synthesizing, brain development, and promotes a healthy nervous system
Spice things up!
Spices contribute to our health and have no calories, so don’t be shy!
We use turmeric for our cauliflower seasoning because it contributes to its flavor, its color and it also has great anti-inflammatory benefits.
Note or Curcumin’s Absorption and Black Pepper
Is essential to add a bit of black pepper whenever consuming curcumin in order to boost its absorption. Both, black and white pepper contain piperine which is the active component that fulfills this role.
Most studies relate specifically black pepper to the consumption of curcumin. White pepper contains as much peperine as black pepper, suggesting it may also enhance curcumin’s absorption, I was not able to find a study that directly links the two, so I would stick to black pepper.
Red Pepper comes from a different plant and contains minimal amounts of piperine.
The Best Spices for Cauliflower
The perfect seasoned roasted cauliflower include these spices: Turmeric, Paprika, Cumin, Black Pepper and Garlic. Tose with Tahini Paste and Herbs such as Thyme and you’ve got it!
Looking for more Savory Side dishes and Snacks?
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
This is the best way to roast cauliflower.
Spiced Roasted Cauliflower
- Mixing Bowl
- 1 medium cauliflower head
- 4 tablespoons water
- 3 tablespoons tahini or extra virgin olive oil or margarine, for a buttery flavor
- 1 lemon juiced
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or dry oregano
- 1 teaspoon salt
- ½ teaspoon cumin powder
- ½ teaspoon paprika powder I really recommend this one, outstandingly delicious.
- ½ teaspoon turmeric powder
- ½ teaspoon ground pepper
- Preheat the oven to 400ºF or 200ºC.
- Prepare the spices in a bowl.
- Mix all the ingredients in a bowl, but the cauliflower, until well combined.
- Trim the base of the cauliflower to remove any green leaves and the stem.
- Make small cuts in the cauliflower head and then rub the marinade all over the cauliflower, allowing some of it to come inside of it.
- Place onto an aluminum foil and bake for 1 hour.
- Remove from the oven and open the aluminum foil and place back in the oven uncovered to allow the top side to become golden brown.
- like to add the remaining juices in the aluminum foil on top of it once I have cut it in quarters.
- You can keep the leftovers covered in the fridge for up to 3 days.
- Use any herbs or spices you want or have on hand, have fun!
- I use a brush to rub the marinade all over the cauliflower because the turmeric stains a lot, but unnecessary. You can also use your hands or even a plastic bag.
- Baking time may vary depending on your oven, the size of your cauliflower, or how soft you want it.
- You can keep it in an airtight container in the freezer for 1-2 months.