This roasted cauliflower recipe is from Josceline and the youngest contributor on this blog so far, her 4-year-old daugher, Emily. Josceline is a major cooking enthusiast and a lot of her Facebook updates are about the mouth-watering food she prepares. I always end up drooling looking at the food and admiring the loving effort she puts in making it. It is also endearing to see that Emily is getting more and more involved in cooking with Josceline. Coming back to this roasted cauliflower recipe, Josceline said she and Emily cut the cauliflower together. And then Emily arranges it in a tray and shakes the seasonings on top. So don’t be surprised if you see Emily taking part in MasterChef Junior soon. 🙂
I usually tend to remember citric fruits like oranges and lemons as being a good source of vitamin C. But there are plenty of non-citrus-fruits and vegetables that provide more vitamin C than the citrus fruits. Fruits like kiwi and strawberry, and vegetables like cauliflower and cabbage are a rich in vitamin C. So if you are looking for a recipe that’s vitamin-C rich, low on fat content, and super simple to boot try this roasted cauliflower recipe by Josceline and Emily. The color added by purple cauliflower makes the dish look very exotic. But if you can’t lay your hands on the colored cauliflower, just go ahead and use the regular one. The turmeric powder and asafoetida used in seasoning make this recipe uncommon, giving it a nice Indian touch. Enjoy the recipe. 🙂
Cauliflowers are a rich source of vitamin C. Here's a simple recipe of roasted cauliflower, with an Indian touch.
- Half head of purple cauliflower
- Half head of regular cauliflower
- Pinch of turmeric powder (haldi)
- Large pinch of asafoetida (hing)
- For seasoning: garlic powder, Kashmiri chili powder, sweet paprika powder, pepper powder, salt and pepper
- Olive oil
- Preheat oven to 450 degrees F (220 degrees C). (Josceline uses convection oven.)
- Cut the cauliflower into bite-sized florets. (You can add sliced stems and leaves if you like.)
- Grease a deep baking tray, lay cauliflower florets in it, and drizzle oil on top.
- Sprinkle turmeric powder and hing all over. (Josceline suggests being generous with hing quantity as cauliflowers can be gassy, and hing helps combat bloating and flatulence.)
- Sprinkle salt, pepper, garlic powder, Kashmiri chili powder, and sweet paprika powder.
- Bake for 20 minutes.
- Make sure all florets are sprinkled with seasoning. You can gently shake (toss) the tray to mix the seasoning with the cauliflower properly.
- You can use one head of regular cauliflower if you can't find purple cauliflower.
- Roasted cauliflower can be given in tiffin/lunchbox along with tomato ketchup or chili sauce, depending on the child's palate.