Spice-roasted cauliflower

There have been beautiful cauliflowers for sale for practically nothing at my local vegetable market, but I often buy one and then can't think what to do with it.

After reading Molly Wizenberg's A Homemade Life in which she describes caramelised roast cauliflower (among other things), I started looking at the cauliflower in my fridge in a different light.

I've used Molly's cauliflower cutting method below. If you don't have a large spice collection you could substitute a good curry powder.

This is especially good alongside some simply cooked fish. Any leftovers make a good take-to-work lunch.

Serves: 4


  • 1 tsp. cumin seeds (or ground cumin)
  • 1 tsp. coriander seeds
  • A good pinch or two of cayenne pepper (less if you are frightened of hot stuff)
  • ½ tsp. turmeric
  • ½ tsp. ground ginger
  • ½ tsp. garam masala
  • ½ tsp. salt
  • 1 cauliflower
  • 1 tin chickpeas, drained and rinsed (optional)
  • 3-4 tbsp. olive oil
  • 3 handfuls of baby spinach, washed, dried and shredded
  • ½ cup plain, natural yoghurt
  • Juice of a lemon
  • ½ tsp. Dijon mustard
  • 1 tablespoon of good extra virgin olive oil
  • Salt and pepper


  1. Heat the oven to 220 C. Put all the spices in a small bowl and stir well.
  2. Wash and dry the cauliflower, then sit it on a chopping board, stem end down. Cut into 1cm-ish slices - some will break into little bits, others will stay whole. This is ok. Cut out and discard any big bits of stem.
  3. Transfer the cauliflower into a large bowl, tip in the chickpeas (if using), the spices and the olive oil. Mix well, using your hands, until everything is well coated. Tip into a large roasting dish and put in the oven for 20-30 minutes, until the cauliflower is tender and crispy. Set it aside to cool slightly.
  4. Make yoghurt dressing by combining yoghurt, lemon juice, mustard, oil and salt and pepper.
  5. Put the prepared spinach in a serving bowl, tip the cauliflower and chickpeas on top, then drizzle the yoghurt dressing on top. Serves four generously.

Written by Lucy Corry. First appeared on Stuff.co.nz. Image credit: Lucy Corry.

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