Oven-roasted cauliflower that the V family just cannot resist

This is part of my find-a-recipe-for-a-vegetable-you-hate adventure.

A very very very long time ago, my sister had a bad experience while cutting cauliflower. Let's leave it at that. But it scarred me enough to hate the buttery looking vegetable, well into my adult life. As a matter of fact, even until after becoming a mother. When I decided that if I have to make my daughter eat all vegetables, I should first learn to do so without cringing. 

Funny thing is, once I like a certain recipe, I can extend the tolerance to many other previously maligned recipes. Don't know why!

I am copying the recipe verbatim below as well, because occasionally, people decide to delete recipes and I am left without it. But the full credit goes to Manggy, the author.

Roasted Cauliflower with Cumin, Coriander and Chili

  • 500g head (18-oz) of cauliflower, washed, green leaves removed and cut into florets (half-florets if you want extra crunch)

  • sea salt
  • olive oil (add a knob of butter that has been melted for serious flavor, but I wanted to keep it wholesome)
  • 2 teaspoons cayenne pepper (or 2 dried chilis)
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • mommydiaries says: Oven mitts; fork; cool air, for you won't want to wait too long to eat it.

    Preheat the oven to 200°C (400°F). Make sure the cauliflower is completely dry by patting it in between paper towels. In a sheet pan or roasting pan, toss the florets with a good glug of olive oil. In a mortar, bash the spices with a pinch of salt. Sprinkle over the florets evenly and toss well. Make sure they are laid out in a single layer on the pan. Roast in the top rack of the oven for 20 minutes, then give them a good toss to ensure even cooking, and roast for 10 minutes more or until the edges are brown and crunchy. Serve immediately.


    My 2 cents. I don't pat the cauliflower dry. I prefer not to use paper towels or anything "disposable" if I can avoid it. I leave the florets to drain in the colander if I have enough patience. Else, I start the recipe after the water has drained out but the cauliflower is still moist.

    I use coconut oil in it occasionally, or ghee. I have made it with olive oil too. It just depends on my mood.

    I can eat a whole big cauliflower by myself, prepared this way, and that's saying something.

    Today, I forgot to turn the oven up to 400 F. I had it at 375 F for 15 min, tossed the florets around, then turned it up to 400 F and left it for another 15 min. The cauliflower was damp when I started, so it was soft, but still tasted yummy enough that M wanted more of it. I had to stop because I wanted her to eat some protein too. 

    I'll save some for M's snack when out and about to buy another cauliflower this afternoon and roast it again so that my husband doesn't suspect that I ate it all. Oh I meant household supplies. To buy household supplies. Household supplies it is, I am sticking to my story.