This is one of the many cauliflower recipes in the book. It is super simple and a great side to serve with Indian or other cuisines. The subtle flavor from the roasted whole spices adds a wonderful profile to the roasted veggies. This recipe made a convert of both sets of my testers or family who were on the fence about either cauliflower or radish! Here is one of the quotes “My husband really doesn’t like Cauliflower, and he hates radishes but I begged him to try it and he couldn’t stop eating it! He just kept saying how amazing it was!!!”
The last 2 weeks have been super fun. Meeting my brother in law (hubbs’ bro) and family after a decade, entertaining a very inquisitive 7 yr old and a smart 11 yr old and the book release! In a way I loved being so busy and in constant reactive mode with the kids around, else I might have spent my days obsessing over amazon ranks and things about the book. This was the first time I spent so much time with pre-teens and wow, they do keep you on your toes and learn technology so quickly! I had planned and scheduled a few posts before the visit and I like how that worked out. Bhabhi (sister in law) also cooked up some authentic Marwari (north central Indian regional) recipes and it was fun to see how she approaches similar veggies or beans dishes. Now, the house feels empty, i am missing Bhabhi’s hugs, and I am trying to get into the momentum to plan and develop recipes, plan the day, the blog and so on. I thought I would never say this, but I do miss the non stop chatter, even though, my nerves would get short by 8 or 9 pm! :).
Roasted Cauliflower and Radishes with Mustard, Nigella, and Fennel Seeds
Prep: 20 minutes | Active: 10 minutes | Inactive: 20 minutes | Serves 4
This recipe is super-easy and addictive. Fennel and nigella seeds give the vegetables an Indian pickle flavor profile. Roasted cauliflower is always a hit, and here you can try roasted radish as well. I like to use baby red radishes because they make the dish look so colorful. Serve this with Northeastern dals such as odia dal or cholar dal, and with spicy curries that use fennel seeds. (Recipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle.
4 cups cauliflower florets
15 to 18 small red radishes, sliced (2 to 3 cups)
1 tablespoon safflower or other neutral oil
2 teaspoons fennel seeds
1 teaspoon mustard seeds
1 teaspoon nigella seeds
1 teaspoon red pepper flakes, or to taste
3/4 to 1 teaspoon salt
1/2 cup chopped cilantro, for garnish
1 teaspoon lemon juice, for garnish
1. Preheat the oven to 425°F. Place the cauliflower and sliced radish in a large bowl. Add the oil and rub lightly to coat.
2. Pulse the fennel, mustard, nigella seeds, pepper flakes and salt to a coarse mixture in a spice grinder or blender. Add them to the vegetables and toss well. Spread the vegetables on a parchment-lined baking sheet.
3. Bake for 25 minutes or until the cauliflower is golden and tender to your preference.
4. Garnish liberally with cilantro and lemon juice before serving.
- 4 cups cauliflower florets
- 15 to 18 small red radishes, sliced (2 to 3 cups)
- 1 tablespoon safflower or other neutral oil
- 2 teaspoons fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon nigella seeds
- 1 teaspoon red pepper flakes, or to taste
- ¾ to 1 teaspoon salt
- ½ cup chopped cilantro, for garnish
- 1 teaspoon lemon juice, for garnish
- Preheat the oven to 425°F. Place the cauliflower and sliced radish in a large bowl. Add the oil and rub lightly to coat.
- Pulse the fennel, mustard, nigella seeds, pepper flakes and salt to a coarse mixture in a spice grinder or blender. Add them to the vegetables and toss well. Spread the vegetables on a parchment-lined baking sheet.
- Bake for 25 minutes or until the cauliflower is golden and tender to your preference.
- Garnish liberally with cilantro and lemon juice before serving.
Also check out what bloggers are saying about the book on the blog tour! Some are also giving away a copy.