Indian Spiced Cauliflower

Sometime in the last couple of months I have decided I like cauliflower. Remembered I like cauliflower is probably a better way of putting it. When given the option of adding cauliflower cheese to a roast dinner when we’re out on a Sunday my answer is usually yes but for the longest time I didn’t connect that action to the actual liking of cauliflower because it felt like I was mostly after the creamy, cheesy bit and not the cauliflower. It took a few experiences with a really great Bang Bang Cauliflower and this Indian Spiced Cauliflower to truly appreciate it as the star and not just a delivery device for cheesy goodness.

This recipe has become a go to because it is very easy and the flavor payoff is high. There is also complete freedom for you to cook it for as long as you’d like. If you prefer your cauliflower with a little bit of bite go for a shorter time but if you want it to get softer and caramelized, let it go until it has a ton of gorgeous color. The spices are also up to you. This combination is the one I use the most often but if you don’t happen to have nigella seeds around, no worries. You can sub in mustard seeds or just skip it.

Whenever we’re making a dinner that needs a little something else, an easy side to throw in the oven that will attract at the table because of its aroma and color this is a great candidate. If you’d like to bulk it out a little bit you could even cut up a red onion or two and throw it on the pan. Go crazy and get some cherry tomatoes on there and you’re starting to turn it from a side into the main event. What I’m saying is I’ve stopped thinking about cauliflower as an “also ran” kind of vegetable and am happy to have embraced it as the hard working, high impact dinner companion it can be.