Roasted Cauliflower with Cumin, Turmeric and Lemon

This roast cauliflower with Indian spices goes great with chicken curry.


  • 1/2 a large cauliflower about 3/4 pounds
  • 1 teaspoons cumin seeds
  • 1/2 teaspoon salt
  • 1/1 teaspoon chili powder
  • 1/4 teaspoon ground turmeric
  • 3 Tablespoons canola oil
  • juice of half a lemon


  • Preheat the oven to 350 F. Line a baking pan with foil and bring a large pot of water to boil.
  • Trim the cauliflower and then break it into fairly evenly sized florets.
  • When the water comes to a boil, add the cauliflower and blanch 1 minute, then drain. Let it air dry 5 minutes or so.
  • Use a mortar and pestle to grind the cumin seeds with the salt, then add the chili powder, turmeric and oil and mix it and mash it up well.
  • Put the cauliflower florets on the foil-lined pan and drizzle the spicy oil on it, turning to coat well.
  • Put the pan in the oven and bake about 30 minutes, stirring now and then so the cauliflower roasts evenly.
  • Put the cauliflower in a serving dish and squeeze the lemon juice on it, then serve.