Roasted Garam Masala Cauliflower

Just a reminder to those who haven’t yet participated in my 1st International Giveaway that is ending on 21st August 2013.

A vegetable recipe is in line today because I haven’t had one up in about 2 weeks or so. Must give the impression that I’m a healthy eater. Haha! Well, we do try to eat healthy everyday. 2 servings of vegetables each day and if possible, 1 or 2 servings of fruit. But, you know, we just try our best.

Moving on.. our usual vegetable dish consists of stirfried vegetables with a bit of minced garlic, salt and nothing more. Much too boring to post them on here because I can only write so many sentences that sound like “Stirfry the minced garlic, add salt & vegetables” before you click away and unsubscribe forever. 🙂

After trying out roasted cauliflower in a baked chicken dish, I knew I had to make it on it’s own to really savour it on it’s own. Before that encounter, I’ve only had cauliflower either boiled, stirfried or steamed. I have to say now that roasted cauliflower might be my favourite way to have them. It’s amazing how a bit of roasting sweetens the cream-coloured florets. There’s a slight bite to them and smokiness from charred bits add on another layer of complexity to the flavour, something that steaming or boiling can never produce. I did the same with broccoli too and was pleasantly delighted with the similar results. But that a different post altogether.

I hacked up some cauliflower into large pieces. Didn’t want them to fall apart during the cooking process and this served me pretty well.
Roasted Garam Masala Cauliflower 1

To give this a slight Indian twist, seeing that I love Aloo Gobi (Curried Cauliflower & Potatoes) I thought that a sprinkling of garam masala would give it a lovely spiced fragrance. Roasted Garam Masala Cauliflower 2

The only difficult part about this is to wait for it to roast in the oven.

Roasted Garam Masala Cauliflower 4

Steamed up camera lense makes a dreamy picture.

But once it came out, all there remains to do is to give the florets a generous squeeze of lemon juice.

Roasted Garam Masala Cauliflower 3

You know, I think these would make really good snacks. I can see myself snacking on these all day. They are perfectly juicy, savoury, tangy and spiced.

Good substitute for peanuts & chips, methinks.


“But unto every one of us is given grace according to the measure of the gift of Christ.” (Ephesians 4:7)

Line divider

Roasted Garam Masala Cauliflower
serves 2


1/2 lbs or 220 gms Cauliflower, cut into big floret chunks
2 tbsp Olive Oil
1 tsp Salt (more to taste)
1 tsp Garam Masala
1/2 tsp ground Black Pepper
Lemon Wedges, to serve

  1. Preheat oven to 420 F of 220 C.
  2. Toss cauliflower chunks in olive oil. Sprinkle on salt, garam masala & pepper. Pour into baking pan.
  3. Roast for 15-20 mins or until cauliflower is tender & slightly has some charred bits.
  4. Serve with lemon wedges to squeeze over florets before eating.


  1. OMG, I just made this last night…minus the garam masala. This is 100% happening next time. We grow cauliflower in our backyard, so consider it a done deal 🙂

    • You… grow… cauliflower?! That is awesome! If I were your neighbour, I’d try to be your friend to score some. 😀 Garam masala is really amazing. Instant flavour in a matter of seconds and little brain juice needed. Let me know when you try! And I’m dying to try your zucchini carpaccio recipe! I need to grow me some.

  2. Despite many people who’re not a fan of cauliflower, I’m a huge fan! I haven’t cooked (or roasted) it with garam masala and will have to check it out!

    • Roasting cauliflower is also very new to me. But it’s oh so easy and oh so tasty. Would love to hear all about your recent attempt.

  3. Jaden Lloyd (@prince_dj_laire) says:

    Wow!!! Nice blog! Great foods!!!


  1. […] always love spice blends. I use garam masala, 5-spice powder, Cajun seasoning, Italian herbs, curry powders, my own spice blends etc.. Every […]

Tell me more!