Crispy Indian-Spiced Roasted Cauliflower
Deeply browned florets, crisp at the edges. Half the blend goes on before roasting and half after.
Photography is illustrative. Every recipe is tested.
Ingredients
- 1 large head cauliflower (about 2 lb), cut into florets
- 2 teaspoons Tikka Twist Signature Blend, divided
- 3 tablespoons olive oil, plus 1 more for the pan
- 1/4 teaspoon salt
- 1 teaspoon honey (optional)
- Fresh cilantro and a lemon wedge, to finish
Contains: Soy, Wheat.
Using the blend
2 teaspoons, divided
Split it. One teaspoon before roasting builds a savoury base; the second after keeps the bright, tangy notes that cook off in a hot oven. Oil the florets first so the spice sticks instead of scorching.
Method
- 01
Heat the oven. Heat the oven to 425°F (220°C) and line a sheet pan.
- 02
Oil the florets first. Toss the florets with the olive oil until glossy. Do this before any spice goes near them: the oil is what stops the blend catching in a hot oven.
- 03
Season and spread out. Sprinkle over 1 teaspoon of the Tikka Twist and the salt, toss again, then spread in a single layer with the cut sides down. Crowd the pan and they steam instead of roasting.
- 04
Roast and flip. Roast 20 minutes, flip, then roast another 8 to 10 until the edges are deeply browned.
- 05
Bloom the rest of the blend off the heat. Off the heat, scatter the remaining 1 teaspoon of Tikka Twist over the hot cauliflower and toss so it blooms in the residual heat. Drizzle with honey if using.
- 06
Finish with cilantro and lemon. Finish with cilantro and a squeeze of lemon.