Roasted Spiced Cauliflower

A bold mix of spices and a high-heat cooking method makes for an exciting cauliflower dish.

Roasted Spiced Cauliflower

It's no secret that roasting cauliflower is one of the best ways to transform this simple vegetable into something special. But if you want to elevate it further, toss it with this bold, Indian-inspired blend of spices, and make the best use of your skillet and your oven to get as many of those wonderful crispy caramelized surfaces as possible. This is a side dish that will spice up any meal!

Spices used in this recipe

Turmeric, Ground
Aleppo Style Chili Flakes
Cumin Ground
Coriander, Ground
Ginger, Ground
Garlic Powder
Salt, Kosher
Peppercorns, Black, Grinder



  1. Preheat the oven to 500°F.
  2. Mix the spices together in a small bowl until evenly combined.
  3. In a large bowl, toss the cauliflower florets with the olive oil. Add the spice mixture and toss until evenly coated.
  4. Heat a large cast iron or other oven-safe skillet over high heat. When hot but not smoking, add the cauliflower and cook until starting to brown, about 3 minutes. Move the pan to the oven and cook without stirring until very well seared, about 5 more minutes. Turn the cauliflower with an oven-safe spatula or tongs and roast on the other side until well seared on that side as well, 3-5 more minutes.
  5. Depending on the heat of your oven and the size of your florets, the cauliflower might need a little more cooking to become perfectly tender -- you should be able to pierce it easily with a fork. If it needs more time in the oven, use a spatula or tongs to turn the cauliflower again and place it back in the oven for another 5-15 minutes, checking it every 5 minutes.
  6. Remove from the oven and transfer to a serving dish. Sprinkle with cilantro.

Serve 4-6 as a side dish.

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