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    Home » Recipes » Easy Cumin Roasted Cauliflower

    Easy Cumin Roasted Cauliflower

    Oct 30, 2023 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 2 Comments

    133 shares
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    Cumin Roasted Cauliflower Recipe Pin

    This easy roasted cauliflower with cumin seeds is a delicious, simple, and healthy side dish. Vegan and gluten-free, it's a great alternative to rice or potatoes.

    Roasted Cauliflower with Cumin Seeds

    The cauliflower pieces are crispy on the outside and tender on the inside, with the roasted cumin seeds and olive oil combining to add an aromatic flavour that's rich, nutty, and almost buttery.

    The different sizes of florets ensure varying levels of crispiness, while the cauliflower leaves and stems add even more texture. If you've never tried roasting cauliflower before, you're in for a treat.

    For more vegan cauliflower recipes, try out this vegan cauliflower cheese and chickpea and cauliflower curry.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Jump to:

    • Why I love it 💚
    • Test notes 📝
    • Nutrition 🌱
    • Leaves 🥬
    • Prep 🔪
    • Cumin 🌿
    • Ingredients 📋
    • Step by step 📷
    • To serve 🍽️
    • FAQ ❓
    • Variations 🔀
    • More ideas 💡
    • Recipe 👨‍🍳

    Why you'll love this recipe

    • It requires just five ingredients
    • Roasted cauliflower has a nice mix of textures
    • It's a low-calorie alternative to side such as potatoes or rice
    • You'll turn what's sometimes seen as a 'boring' ingredient* into something delicious

    *Call me vegan, but I don't think cauliflower is ever boring.

    Cumin Roasted Cauliflower in Serving Bowl

    Recipe testing notes

    • Cumin seeds: If using a small/medium cauliflower, you may want to use a little less cumin (maybe 1 to 1½ teaspoons).
    • Oil amount: If you want to reduce the oil amount, just be aware that the cauliflower may not crisp up as nicely. It might also be a good idea to use greaseproof paper to prevent sticking.

    Is roasted cauliflower good for you?

    Cauliflower is absolutely packed full of nutrients, with high levels of vitamin C in particular.

    When roasted, it offers up a delicious and low-calorie alternative to side dishes such as potatoes or rice (you also retain more of the nutrients than if you were to boil it in water, for example).

    In one serving of this recipe, you'll find:

    • Calories: 116 kcal
    • Vitamin C: 96 mg (116% of RDA)
    • Fibre: 4 grams (17% of RDA)
    • Potassium: 619 mg (18% of RDA)

    Can you eat cauliflower leaves and stems?

    Yes, you can eat cauliflower leaves and stems! They're just as delicious and it always seems like such a waste when people throw them away.

    You'll want to remove any particularly tough parts of the stem and leaves, then cook in the same way that you roast the florets. They may cook slightly more quickly, in which case you can remove them from the oven before the rest of the cauliflower pieces.

    Whole Cauliflower Head with Leaves

    How do you cut cauliflower for roasting?

    Remove the outer leaves and set aside, then cut away the bottom of the central stem. Break or cut the head into large florets and then cut these down into similar pieces, slightly larger than bite-sized.

    For the leaves and any remaining parts of the stem, cut the tougher parts of these into smaller bite-sized pieces.

    (See recipe process photos below)

    What's the difference between cumin seeds and cumin powder?

    Cumin seeds and cumin powder can both be used in cooking. Ground cumin is simply what you get when you roast the whole seeds and grind them up into a fine powder.

    • Cumin seeds have a nuttier flavour than their powdered counterpart. They're often used to flavour the cooking oil at the start of Indian dishes, but can also be toasted in a dry pan or roasted (like in this recipe).
    • Cumin powder has an earthy, aromatic flavour. Because it's made from ground-up roasted seeds, the flavours have already been released and so you can add it straight into dishes.

    For more recipes that use cumin seeds, check out this black bean dip, Moroccan zaalouk, vegan biryani, and these kidney bean tacos.

    Whole Cumin Seeds on Teaspoon Close-Up

    What you'll need

    For this roasted cauliflower recipe, you'll need:

    • Cauliflower (trust me, it just wouldn't be the same without this)
    • Cumin seeds for their nutty, warming flavour when roasted
    • Extra-virgin olive oil to help crisp up the pieces
    • Salt and black pepper for additional seasoning
    List of Ingredients to Make Roasted Cauliflower with Cumin

    How to make easy roasted cauliflower with cumin seeds

    Preheat the oven to 220°C (425°F).

    Remove the cauliflower leaves (don't discard) and cut the head into bite-sized pieces. Start by cutting off the natural florets, then cut the larger florets into several smaller pieces.

    For the stem and leaves, simply remove any particularly tough parts and then trim these into bite-sized pieces as well.

    Recipe Process Shot – Raw Cauliflower Pieces on Baking Sheet with Cumin Seeds

    Drizzle half of the olive oil over a large baking sheet, then add the cauliflower pieces. Sprinkle over the cumin seeds, salt, and pepper, followed by the remaining olive oil. Move everything around in the pan to coat the cauliflower.

    Note: If your baking sheet doesn't have high sides, it may be easier to toss the ingredients together in a bowl first.

    Once the cauliflower pieces are evenly coated, arrange them on the baking sheet in a single layer and roast in the oven for around 30 minutes or until golden and crispy at the edges.

    Recipe Process Shot – Cumin Roasted Cauliflower on Baking Sheet

    Toss a couple of times during cooking, removing the leaves if these look like they're darkening quicker than the other pieces.

    Once the cauliflower pieces are golden and crispy on the outside, remove from the oven and serve.

    Serving suggestions

    Roasted cauliflower is delicious as it is, when drizzled with cucumber raita or vegan crema, and as a low-calorie alternative to other side dishes such as potatoes or rice.

    Some of my favourite recipes to pair it with include lemony butter bean stew, easy vegan chilli, sweet potato dal, spicy tofu jalfrezi, creamy chickpea lentil curry, and vegan chana masala.

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    Recipe FAQ

    Why is my roasted cauliflower mushy?

    To avoid mushy cauliflower, you'll want to avoid overcrowding on the baking sheet and ensure there is room between the pieces. You also don't want to use too much oil – I found that two tablespoons for a large cauliflower head was about right.

    Can you eat the cauliflower stems and leaves?

    Yes! They're just as delicious as the florets, although may cook slightly more quickly so keep an eye on them in the oven.

    Can I use any other spices?

    I love the simplicity of the olive oil and whole cumin seeds in this recipe, but you could add any other spices you like. Turmeric, chilli, smoked paprika, and ground cumin are all good choices.

    Is this gluten-free?

    Yes, this recipe is 100% gluten-free.

    How long will this keep in the fridge?

    You can store roasted cauliflower in the fridge for up to four days. Simply reheat in the microwave, or in the oven at a low/medium temperature if you want to crisp it up slightly.

    Can I freeze the roasted cauliflower?

    You can freeze roasted cauliflower for up to six months in containers or resealable bags. Defrost thoroughly before reheating in the microwave, or in the oven at a low/medium temperature if you want to crisp it up.

    Variations and tips

    • Serving size: I find that one large cauliflower head is usually enough to provide 3-4 decent servings as a side dish. It will depend on the size of the cauliflower and how big you want your portions to be.
    • Greaseproof paper: If you're worried about the cauliflower sticking to the baking sheet, line it first with greaseproof paper. You can also add a little extra oil during cooking. 
    • Oil type: Extra-virgin olive oil is my favourite for roasting vegetables, but you can replace this with the cooking oil of your choice.
    Close-Up of Golden Roasted Cauliflower Floret on Baking Sheet

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

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    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

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    You can also check out my full list of vegan sides.

    Full recipe

    Roasted Cauliflower with Cumin Seeds

    Cumin Roasted Cauliflower (Vegan + Gluten-Free)

    The Pesky Vegan
    This easy roasted cauliflower with cumin seeds is a delicious, simple, and healthy side dish. Vegan and gluten-free, it's a great alternative to rice or potatoes.
    5 from 1 vote
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Side, Side Dish
    Cuisine Gluten-free, Vegan
    Servings 4
    Calories 116 kcal

    Ingredients
     

    • 1 large cauliflower head, including stems and leaves
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons cumin seeds
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 220°C (425°F).
    • Remove the cauliflower leaves (don't discard) and cut the head into bite-sized pieces. Start by cutting off the natural florets, then cut the larger florets into several smaller pieces. For the stem and leaves, simply remove any particularly tough parts and then trim these into bite-sized pieces as well.
    • Drizzle half of the olive oil over a large baking sheet, then add the cauliflower pieces. Sprinkle over the cumin seeds, salt, and pepper, followed by the remaining olive oil. Move everything around in the pan to coat the cauliflower.
      Note: If your baking sheet doesn't have high sides, it may be easier to toss the ingredients together in a bowl first.
    • Once the cauliflower pieces are evenly coated, arrange them on the baking sheet in a single layer and roast in the oven for around 30 minutes or until golden and crispy at the edges. Toss a couple of times during cooking, removing the leaves if these look like they're darkening quicker than the other pieces.
    • Once the cauliflower pieces are golden and crispy on the outside, remove from the oven and serve.
      🌱 Serving suggestions >
      📸 See recipe steps >
      📖 Table of contents >
    Rate this recipe 👇

    Notes

    Serving size: I find that one large cauliflower head is usually enough to provide 3-4 decent servings as a side dish. It will depend on the size of the cauliflower, and how big you want your portions to be.
    Cumin seeds: If using a small/medium cauliflower, you may want to use a little less cumin (maybe 1 to 1½ teaspoons).
    Greaseproof paper: If you're worried about the cauliflower sticking to the baking sheet, line it first with greaseproof paper. You can also add a little extra oil during cooking.
    Oil amount: If you want to reduce the oil amount, just be aware that the cauliflower may not crisp up as nicely. It might also be a good idea to use greaseproof paper to prevent sticking.
    Storage: You can store this roasted cauliflower in the fridge for up to four days or freezer for up to six months.
    See recipe testing notes and recipe FAQ sections for more info.
     
    * The nutrition info below is for one serving of the roasted cauliflower, based on a total of four servings.  

    Nutrition

    Calories: 116kcalCarbohydrates: 11gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 353mgPotassium: 619mgFiber: 4gSugar: 4gVitamin A: 14IUVitamin C: 96mgCalcium: 55mgIron: 2mg
    Nutrition Facts
    Cumin Roasted Cauliflower (Vegan + Gluten-Free)
    Amount Per Serving
    Calories 116 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Sodium 353mg15%
    Potassium 619mg18%
    Carbohydrates 11g4%
    Fiber 4g17%
    Sugar 4g4%
    Protein 4g8%
    Vitamin A 14IU0%
    Vitamin C 96mg116%
    Calcium 55mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword easy vegan recipe, vegan cauliflower recipe, vegan side dish
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.

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      Recipe Rating




    1. Vicky

      October 04, 2020 at 1:33 pm

      5 stars
      This is my new favourite way to eat cauliflower! Thanks TPV x

      Reply
      • The Pesky Vegan

        October 05, 2020 at 9:06 am

        Good stuff, thanks for the review!

        Reply

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