Easy Roasted Cauliflower (Vegan + Gluten-Free)

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.

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.

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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.

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 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

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.

Variations/tips for roasted cauliflower

• 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.

Serving suggestions for roasted cauliflower

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:

• Lemony Butter Bean Stew
• Easy Vegan Chilli
• Vegan Lentil Dal
• Chickpea & Cauliflower Coconut Curry
• King Oyster Mushroom Steaks
• Vegan Chana Masala (Chickpea Curry)
• Vegan Rajma Masala (Kidney Bean Curry)
• Sweet Potato & Black Bean Chilli

How to store roasted cauliflower

Refrigerate: 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.

Freeze: 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 slightly.

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• Creamy Vegan Cauliflower Cheese
• Roasted Sprouts with Vegan Tofu Bacon
• Easy Vegan Scalloped Potatoes (Dauphinoise)
• Ultimate Vegan Mashed Potatoes
• Cajun-Spiced Baked Potato Wedges
• Crispy Baked Falafel
• Smoky Roasted Chickpeas
• Vegan Cauliflower Cheese Soup

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