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    Home » Recipes » Easy Roasted Cauliflower with Cumin (Gluten-Free)

    Easy Roasted Cauliflower with Cumin (Gluten-Free)

    Aug 13, 2020 by The Pesky Vegan | 2 Comments

    119 shares
    Jump to Recipe >

    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.

    Roasted Cauliflower in Bowl

    Is roasted cauliflower good for you?

    Cauliflower is absolutely packed full of nutrients, with high levels of vitamin C in particular. Roasted cauliflower is a delicious and low-calorie alternative to other side dishes such as potatoes or rice.

    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: 616 mg (18% of RDA)

    When you roast cauliflower, you also retain more of the nutrients than if you were to boil it in water, for example.

    Cauliflower Head

    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.

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

    Cumin Seeds on Spoon

    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.

    How to make easy roasted cauliflower with cumin seeds

    Roasted Cauliflower Ingredients

    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.

    Raw Cauliflower on Baking Tray

    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.

    Roasted Cauliflower with Cumin Seeds

    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 a delicious and low-calorie alternative to other side dishes such as potatoes or rice. Here are some of my favourite recipes to pair it with:

    • Vegan Cucumber Raita
    • Lemony Butter Bean Stew
    • Easy Vegan Chilli
    • Sweet Potato and Lentil Dal
    • Vegan Sausage Casserole
    • Spicy Tofu Jalfrezi Curry
    • Vegan Chana Masala (Chickpea Curry)
    • Vegan Rajma Masala (Kidney Bean Curry)
    • Sweet Potato & Black Bean Chilli
    Lemony Butter Bean Stew Feature
    Lemony Butter Bean Stew

    Recipe FAQ

    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.

    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.

    Is this gluten-free?

    Yes, this recipe is 100% gluten-free.

    Variations and tips

    Roasted Cauliflower with Cumin Seeds in Bowl
    • 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 type: Extra-virgin olive oil is my favourite for roasting vegetables, but you can replace this with the cooking oil of your choice. 
    • 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.

    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 👇

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    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Creamy Vegan Cauliflower Cheese
    • Fool-Proof Pilau Rice
    • Roasted Sprouts with Vegan Tofu Bacon
    • Easy Vegan Scalloped Potatoes (Dauphinoise)
    • Cajun-Spiced Baked Potato Wedges
    • Roasted Jerusalem Artichokes
    • Moroccan-Spiced Couscous
    • Vegan Cauliflower Cheese Soup

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

    Roasted Cauliflower with Cumin Seeds

    Easy 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 Print Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 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.
    Rate this recipe 👇

    Notes

    Serving suggestions: Roasted cauliflower is a delicious and low-calorie alternative to other side dishes such as potatoes or rice. Try it with lemony butter bean stew or easy vegan chilli, or with curry dishes such as vegan lentil dal, vegan chana masala, or spicy tofu jalfrezi.
    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).
    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.
    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. 
    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. 
    If you liked this recipe, you might also enjoy:
    • Creamy Vegan Cauliflower Cheese
    • Fool-Proof Pilau Rice
    • Roasted Sprouts with Vegan Tofu Bacon
    • Easy Vegan Scalloped Potatoes (Dauphinoise)
    • Cajun-Spiced Baked Potato Wedges
    • Mediterranean Couscous Salad
    • Moroccan-Spiced Couscous
    • Vegan Cauliflower Cheese Soup
     
    The nutrition info below is for one serving of the roasted cauliflower, based on a total of two servings.  

    Nutrition

    Calories: 116kcalCarbohydrates: 11gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 353mgPotassium: 616mgFiber: 4gSugar: 4gVitamin A: 13IUVitamin C: 96mgCalcium: 53mgIron: 2mg
    Nutrition Facts
    Easy Roasted Cauliflower (Vegan + Gluten-Free)
    Amount Per Serving
    Calories 116 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Sodium 353mg15%
    Potassium 616mg18%
    Carbohydrates 11g4%
    Fiber 4g17%
    Sugar 4g4%
    Protein 4g8%
    Vitamin A 13IU0%
    Vitamin C 96mg116%
    Calcium 53mg5%
    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

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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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