SUBSCRIBE & get my
4-Day Home Detox for FREE


Roasted Cauliflower

with a blend of Indian-inspired spices

For me, roasted cauliflower is a feel good, comfort food.

In this dish, the light taste of the cauliflower is perfectly complemented by bold Indian spices (cumin, turmeric, cayenne pepper, and mustard seeds).

Depending on how much cayenne you use, it’s not made to be super hot and spicy, but definitely has the zing that you’d imagine from an Indian dish.

But this dish is more than just the taste. Three florets of cauliflower is enough to provide you with 67% of your daily requirement of vitamin C.

Cauliflower is also a good source of folate, vitamin B6, and vitamin K. *Click here for a Cooking Up Prana Tweetable*

Regular consumption of cauliflower may also reduce the chance of certain cancers. According to an animal study done at John Hopkins University, sulforaphane, one of the main ingredients in cauliflower, lowered the occurrence of breast tumors by about 40%.

A Canadian study found that including cauliflower or broccoli as part of a regular diet reduced men’s risk of prostate cancer by 52%.

And, the best part about this dish is it’s really quite easy to make. A quick whisk of the spices and oil and then drizzle over the cauliflower florets. Mix it up well so they’re evenly coated and then pop in the oven to roast.

Above is a before and after roasting. You know when your cauliflower starts to brown on the bottom and is easily pierced by a pairing knife.

Roasted Curried Cauliflower Recipe
1 large head cauliflower, cut into large florets
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
Preheat oven to 375 degrees. In a small bowl, whisk together oil, mustard seeds, cumin seeds, turmeric powder, cayenne pepper and salt. Place the cauliflower into a rimmed baking dish and pour the whisked oil with spices over it. Mix to coat evenly with spice mixture.

Arrange cauliflower in a single layer. Then, roast roughly 35 minutes until florets are browned on bottom and tender when pierced with the tip of a knife. Serve immediately.

Omit cayenne pepper
Substitute fennel for cauliflower
Cheers to your good health!
Enjoy my post? Sign up for's FREE!


  1. I will try this recipe with Turkish spicies instead, sure it will be nice though! Thank you for this!

  2. You’re most welcome Hakan! Hope you enjoy


Your email address will not be published.

Notify me of follow-up comments via e-mail

Recent Recipes on Cooking Up Prana
Festive Green Bean Salad
This is a quick and easy green bean salad that features some crunchy fun toppings and a decadent creamy coconut sauce. I've enjoyed making different renditions of it through the holidays including...  Read More
Sweet Curried Pumpkin Soup
When you join a Community Supported Agriculture (CSA) farm share there is some inherent risk. You are at the mercy of the weather, the soil and seed quality, the bugs and other predators, not...  Read More
Coconut and Roasted Fennel Soup
Smooth and tasty, this creamy delicious soup is both hardy and sweet. Made with fennel, carrots, and leek plus warming spices and satisfying coconut milk it is half soup/half dessert by the time you...  Read More