Mildly-spiced Roasted Cauliflower
1 small head of cauliflower
1-1.5 tbsp neutral oil
1/2 tsp nigella seeds
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp red chile powder
3/4 tsp salt
2-3 tsp lemon juice
Heat oven to 400F. I like to use the convection roast feature of my oven.
Clean cauliflower by removing leaves and discarding stalk.
Break or cut into small florets and place in medium mixing bowl.
Mix seeds and red chile powder in a small bowl.
Add salt and oil to spices and mix well.
Pour spice mixture over cauliflower florets and rub it into the florets gently using your clean hands.
Line a baking tray with aluminum foil and spread the florets out in a single layer.
Place in the center rack of your oven and roast for 20 minutes, turning the florets after 10 minutes. Roast until tender, yet crunchy, and browned on the edges. Do not burn.
Once done, pull tray out of oven and add lemon juice. Toss with a wooden spoon to mix. Or, like me, gather the sides of the foil and toss. Do this only after making sure that the foil is not too hot to handle.
This is a great after-school snack or an appetizer. It also works well to tide over a hungry teen until dinner is ready.
You can change the spices; use your preferred type of oil. Make it spicier by adding finely chopped green chiles. Add minced garlic to the spice mix or keep it whole and roast with the cauliflower. The possibilities are endless.