Spiced Roasted Cauliflower
Spiced Roasted Cauliflower
This is a go-to dish throughout the fall season and especially for Thanksgiving. I like that I can make the gravy ahead of time and refrigerate or freeze it, then on the day of I just roast the vegetables and serve the dish right from the baking sheet. That means less cleanup and fewer dishes to wash, plus yummy leftovers for lunch the next day!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 8
- 1 cauliflower head (washed, leaves & tough stem removed)
- 2 teaspoons salt
- 2 teaspoons lemon juice
- 1/2 teaspoon turmeric
- 2 cups baby potatoes (washed)
- 2 cups Brussels sprouts (washed, halved)
- 2 cups carrots (cubed)
- 1 parsnip (cubed)
- 1 cup butternut squash (cubed)
- 4 whole garlic cloves
- 3 tablespoons fresh thyme leaves
- 3 tablespoons extra virgin olive oil
- Salt and pepper (to taste)
- 2 teaspoons oil
- 1/2 onion (medium, chopped)
- 1 inch ginger (chopped)
- 4 cloves garlic (chopped)
- 3 tomatoes (medium, chopped)
- 3 strands saffron
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon dried fenugreek leaves
- 3/4 cup coconut milk (canned)
- 1/3 cup cashews (soaked)
- 3/4 teaspoon salt
- 1/4 teaspoon raw sugar (or 1/2 teaspoon maple syrup)
Bring large pot of water to boil. Use enough water so whole cauliflower can be immersed in it.
Add salt, turmeric, and lemon juice, then blanch/cook whole cauliflower.
Cover and cook for 4 minutes on each side (top and bottom).
In meantime, add water and ice cubes to another large pot.
Using slotted spoon, remove cauliflower head from boiling water and put in pot with iced water. This will stop cooking of cauliflower right away so it’s not overcooked.
In large mixing bowl, mix potatoes and other vegetables with oil, thyme, salt, and pepper.
In pan, add oil and heat over medium heat.
Add chopped onion and saute until golden (about 6-7 minutes).
Add ginger and garlic then saute for another 2 minutes.
Add spices and mix well.
Add tomatoes, salt, sugar, and fenugreek leaves. Mix and cook covered until tender (about 8-10 minutes), mashing larger pieces of tomatoes.
Cool slightly, then blend with coconut milk and cashews into smooth thick puree.
Taste and add salt and spices to preference.
Preheat oven to 400 degrees F and line baking sheet with parchment paper.
Put aside ⅓ of gravy for later. Place blanched cauliflower on baking sheet and cover entire head of cauliflower with rest of gravy.
Add other vegetables around cauliflower.
Bake until cauliflower is dry to touch and sauce thickens (about 40-45 minutes), turning the baking sheet after 25-30 minutes.
Heat remaining sauce to a gentle boil so it thickens, then serve. (It’s not fancy but I generally serve this right from the cookie sheet with vegetables around it!)