Roasted Cauliflower and Broccoli with Cumin

Roasted Cauliflower

I had a huge cauliflower and a bunch of broccoli that I wanted to use up; since I was quite busy,  I wanted an easy option with minimal prep and came up with this idea. Cauliflower and broccoli are fantastic roasted; the wonderful Kerala spice combination of cumin, coriander and red pepper really compliments their flavors. The amchoor (ground dried green mangoes) or sumac adds the perfect tartness making a good thing even better. Turned out so delicious, that it vanished without a trace :).

Broccoli and the stems from the veggies cook a little quicker; so add them to the pan after the cauliflower has been cooking for 10 minutes and finish cooking all the veggies.

Another delicious option is to sprinkle the roasted veggies with Chaat Masala and fresh lime juice after roasting; if using chaat masala, use minimal salt while roasting as the masala has lots of salt in it.

Note: Ground sumac is a middle eastern spice that adds a lovely tart flavor to salads and veggies. It is available in Middle Eastern markets.

       Cauliflower ready for roasting

4 servings

Ingredients:

1 large head Cauliflower

1 large head Broccoli

1 Tbsp Whole Cumin
1 tsp whole Coriander seeds

1 or 2 dried Red Pepper

1/2 tsp Turmeric

1 tsp Sea Salt

2 Tbsp Extra Virgin Olive Oil

1 tsp Ground Amchoor (dried mango) or Sumac

Lemon/Lime wedges to serve

Method:

Preheat the oven to 400 degrees F. Line a large rimmed pan with parchment paper if you wish for easy clean up later.

Separate the veggies into florets; add the broccoli stems also (the tough outer skin peeled and cut into chunks).

Process the coriander and cumin seeds into a coarse powder; add the chiles and process until finely chopped. Add the salt and turmeric and mix well.

Place the veggies on a large pan with rim and drizzle the oil on top.

Sprinkle the veggies with the spice salt and toss to coat.

Place in the oven and roast; stir the veggies so that they cook evenly.

Cook the veggies for about 45 minutes to one hour until done to your taste.  I like them when they are browned a bit slightly blackened on the edges.

Remove from the oven and sprinkle with the amchoor or sumac and toss to coat.

Serve hot, warm or cold with the lime/lemon wedges if desired. Enjoy!!