Cardamon-Roasted Cauliflower


Suvir Saran

Martha Stewart Show


 serves 6


  • 1/3 cup extra-virgin olive oil plus more for baking dish
  • 3 green cardamom pods
  • 3 dried red chiles (optional)
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon whole peppercorns
  • 1 head cauliflower (2 1/2 to 3 pounds), cored and broken into medium florets
  • 1 medium red onion, halved and thinly sliced
  • Coarse salt


Preheat oven to 425 degrees. Brush a 9-by-13-inch baking dish or other large gratin dish with olive oil and set aside.

In a coffee grinder or small food processor, grind together cardamom pods, chiles, coriander, cumin, and whole peppercorns until fine. Mix the spices with oil in a large bowl. Add cauliflower and onion; toss to coat.

Transfer vegetables to prepared baking dish and roast until tender, about 1 hour, stirring every 20 minutes. Season with salt and serve immediately.



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