Vegan Masala Recipe
Spiced Roasted Cauliflower
Roasted cauliflower takes beautifully to cumin, coriander, turmeric and chilli, emerging caramelised at the edges and tender inside. Lime and fresh coriander keep every bite lively.
Recipe by Craig LogueHow our recipes are created
Substantially updated 24 September 2026
From the kitchen
What to expect
A hot tray and plenty of space are the secrets here. When cauliflower roasts rather than steams, its nutty sweetness deepens and the ground spices form a delicious crust around each floret.
Serving idea
Best served simply
Serve with dal and rotis, or spoon alongside rice with a little extra lime on the side.
Recipe-specific guidance
Why this method works
High heat browns the exposed edges of cauliflower before the centre becomes soft. Coating the florets evenly and leaving space on the tray lets moisture escape, while ginger, lime zest and coriander are added with care so their fresher aromas remain clear.
Cues to watch for
- •Dry the florets after washing so the seasoned oil adheres.
- •Use one uncrowded layer and turn only after the underside has begun to colour.
- •The stem should accept a small knife while the edges remain browned and slightly crisp.
Useful substitutions
- •Broccoli roasts more quickly and should be checked several minutes earlier.
- •Kashmiri chilli can replace part of the curry powder for colour and gentle heat.
- •Lemon zest works in place of lime and should be added after roasting.
Storage and reheating
Refrigerate for up to three days. Reheat uncovered in a hot oven or air fryer; a microwave softens the browned edges.
Cook the recipe
Method
- 1
Preheat the oven to 220°C.
- 2
In a large bowl, combine 2 tbsp oil, 1 tsp cumin seeds, 1 tsp curry powder, 1/2 tsp turmeric, 1 tsp salt, 1/2 tsp black pepper and 1 inch grated ginger.
- 3
Add 1 small cauliflower, cut into florets, and toss until the spices coat the florets evenly.
- 4
Spread the cauliflower in a single layer on a baking tray.
- 5
Roast for 10 to 15 minutes, turning once if needed, until the edges are browned and the cauliflower is tender through the centre.
- 6
Finish with the zest of 1 lime and 2 tbsp chopped fresh coriander, then serve at once.
Gather everything first
Ingredients
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1 small cauliflower, cut into florets
- 1 inch ginger, grated
- zest of 1 lime
- 2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •Roast the cauliflower in a single layer so it browns instead of steaming. If the florets are crowded, use two trays.
- •Add the ginger, lime zest and coriander after roasting so they stay bright; they lose their lift if they cook too long.
- •Taste once the cauliflower is out of the oven. If needed, add a little more salt or a squeeze of lime, but keep the finish clean.
- •Leftovers keep well in the fridge for up to 3 days. Reheat in a hot oven or dry pan so the edges stay firm rather than soft.
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