Crispy Baked Cauliflower (Indian Spices)

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5 from 3 votes

Crispy Baked Cauliflower (Indian Spices)

A sweet & spice-filled cauliflower recipe that's perfect for when you just don't have time to wash more than one bowl!

Prep Time20

Cook Time30

Total Time50

Course: Side Dishes

Cuisine: Indian

Servings: servings

Calories: 286.29kcal

Author: Max

Ingredients

1 large head 600g organic cauliflower, (cut into florets)
1 medium 250g sweet onion
6 cloves garlic
⅓ cup organic olive oil
⅛ teaspoon camu camu powder
1 Tablespoon lemon juice
½ teaspoon sea salt
¼ teaspoon black pepper optional
dash of cardamom
½ teaspoon turmeric
¼ teaspoon ground ginger
1 teaspoon ground cumin
¼ teaspoon ground coriander seed (NOT cilantro, but the coriander seed)

Instructions

Preheat oven to 425°F (220°C).
Chop your cauliflower into small florets (no larger than 1 inch on any side), and place it into your mixing bowl.
Dice the onion and mince the garlic, and slide them on top of the cauliflower.
Measure out all the spices in a bowl, then the olive oil and lemon juice. Mix them all together in a separate small bowl, or simply pour them all on top of the cauliflower, onion, and garlic mixture.
Toss everything together in the bowl until each floret has been coated with a thin layer of oil, then arrange them in a single layer on the silicone mat (placed on top of your baking sheet).
Bake the mixture for 20 minutes, then take the tray out of the oven and use a spatula to move around the mixture. Rotate the tray to the other side, then bake for another 15 minutes.
DING! If it's done enough for you after 35 minutes, take it out now, but since I usually work with frozen cauliflower, at this point I move around the mixture one more time and bake for another 10 minutes to let it all crisp up even more. I like to eat most of mine off the pan initially, then tupperware the rest for the freezer, but I live alone so you do what you need to.

Notes

LEMON JUICE: If you can't handle lemon juice, make sure you use frozen cauliflower and add an extra teaspoon of olive oil and a ¼ teaspoon of camu camu powder. It won't taste quite the same, but the olive oil will make up for the lost liquid, the camu camu will add some tartness, and using frozen cauliflower ensures that the cell walls are already mostly broken down.

FREEZER: You can & should freeze this once you've made it, but if you're working from frozen cauliflower initially, then I highly recommend eating all you can of it fresh, because the crispness doesn't translate well after it's been frozen a second time.

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