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.
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!!!
Make one big helping! And then head on over to get your copy of my book 🙂 Or if you have one already, pick up your free recipe bundle and other gifts!
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! :).
- 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
Preheat the oven to 425°F / 220ºc. 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.
Variation: Use cumin seeds instead of fennel seeds
Nutritional values based on one serving
Also check out what bloggers are saying about the book on the blog tour! Some are also giving away a copy.
and this March for animal liberation in many cities in India on May 31.
The book arrived today, and it is BEAUTIFUL, Richa. I sat down to page through it right after eating dinner tonight and instantly started getting hungry again when I saw the photos and scanned some of the recipes. I can’t wait to get cooking!
Thank you so much.
Awesome! thanks for buying the book!
this looks beyond amazing, richa. like, next level deliciousness.
sounds like such a perfect combination 😀
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This sounds excellent! I love the combination of a super-simple cooking method with plenty of spices.
Great job, Richa! Looks so simple but delicious!
I have been of track with my cooking. So I’m browsing trough your recipes and making a list of what I want to make this week. Trying to get inspired again. And girl do you have a lot of recipes I want to try! I have to say I have a hate hate relationship with cauliflower. My dutch grandmother use to cook it, but that was always so awful xD … Sorry granny… I have seen a couple of cauliflower recipes on your blog that look delicious though. This one sounds good and so does the gobi musallam. Hmmm… 🙂
Try the gobi musallam! put a small quarter of the cauliflower with the sauce to bake and taste it. so if you dont like it, you can use the rest of the sauce with other veggies, chickpeas or tofu!
Thanks, that is such a good idea! I wouldn’t have come up with that. I will try it this week 😀
My local health market didn’t have nigella :(. Any common spices that I can use instead or should I just omit it?
you can order it online on amazon. or use onion powder + garlic powder to substitute. Its a great spice to have for Indian and Ethiopian cooking, so definitely get some.
Made this for dinner last night with your Sabut Mung. Delicious! We love your site and cook from your Indian Kitchen book regularly.
awesome!