Roasted Cauliflower (Gobi) with Indian Spices


1 large or 2 small heads cauliflower
2 Tbs canola oil, or other vegetable oil
1 tsp salt
1/4 - 1/2 tsp red pepper flakes (or freshly ground black pepper to taste)
2 tsp cumin seeds
2 tsp coriander seeds


Pre-heat over to 425 F.

Oil a baking pan (or line the pan with aluminum foil).

Cut the cauliflowers into florets of roughly the same size.

In the baking pan, toss the cauliflower with the oil.  Then sprinkle on the spices and salt, and toss.

Roast until the cauliflower is soft and browned in spots, shaking the pan every 5 to 10 minutes. This will take perhaps 20 minutes.

  • The quantity of cumin and coriander seeds will seem like too much, but the seeds add a great crunch and are nice to eat.
  • You can use more oil, if you like a richer dish.
Page last updated: 03/18/10