Tangy Roasted Cauliflower
10m prep 20m cook 30m ready
Roasted cauliflower florets and leaves are tossed with ground coriander, amchoor (green mango powder), and garlic, then baked until golden and crisp. This tangy, lip-smacking side dish is a wonderful way to enjoy cauliflower.
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 68.5 mg
- Iron: 0.71 mg
- Magnesium: 12.6 mg
- Phosphorus: 63.8 mg
- Potassium: 217 mg
- Zinc: 0.47 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp ground coriander
- 1 tbsp amchoor
- 1 tbsp salt
- 10 1/7 tbsp vegetable oil
Prepare
- 1 large cauliflower, leaves removed and reserved, head cut into small florets
- Crush 1 clove garlic
Let's Cook
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Step 1.
Preheat the oven to 200°C/400°F/gas mark 6. Line a baking sheet with foil.
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Step 2.
Remove the leaves from the cauliflower and reserve. Cut the head into small florets, ensuring they are not too large so they cook evenly.
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Step 3.
In a large bowl, combine the cauliflower leaves and florets with 2 tablespoons ground coriander, 1 tablespoon amchoor (or substitute with blended underripe mango and lemon juice), 1 tablespoon salt, 1 crushed garlic clove, and 150ml (generous ½ cup) vegetable oil. Toss well to coat the cauliflower evenly with the oil and spices.
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Step 4.
Tip the seasoned cauliflower mixture onto the prepared baking sheet and spread it out in an even layer. Transfer to the oven and bake for 15–20 minutes, until the cauliflower is golden and the leaves are crisp. Serve hot.
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