Recipe type: SIDE
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 1 small head cauliflower, cut into medium florets, rinsed & completely dry
  • 1 small onion, chopped
  • 1 cup cherry tomatoes, chopped
  • 1 cup fresh green beans, chopped
  • 1 small potato, diced
  • 3 garlic cloves, finely minced
  • 1 tsp. roasted cumin powder
  • 1 tsp. cumin seeds
  • ½ tsp. paprika
  • ½ tsp. dry red pepper flakes
  • ¼ tsp. turmeric powder
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 tbsp. olive oil
  • ¼ tsp. dry fenugreek leaves (optional)
  • Fresh cilantro for garnish
  1. First you want to make sure the cauliflower is rinsed and dry ahead of time. If the cauliflower has water it will steam and won't roast well.
  2. Cut the cauliflower florets. Remove the leaves from the cauliflower. Cut around the underside of the head removing most of the core. Separate the florets by cutting through the base to make smaller florets. Rinse and dry and set aside.
  3. Preheat oven to broil.
  4. Prep the rest of vegetables. Measure out the spices in a small bowl.
  5. In a large mixing bowl, add the garlic, spices & oil and mix well.
  6. Toss the potatoes, green beans, onions and tomatoes well in the spices.
  7. Toss the cauliflower florets till it's well coated.
  8. Using a roasting pan, spread the vegetables in a single layer. If you are broiling use foil to line the pan, not parchment paper. The parchment paper can burn at high temp.
  9. Roast the vegetables for about 25-30 minutes or until cauliflower and potatoes are fork tender. Garnish with some fresh cilantro. Make sure to keep an eye on it, broil temperature is very high and food can easily burn.
  10. I served this with plain yogurt that has been thinned out with milk or water. Season with salt/pepper and some fresh cilantro.
Recipe by Cooking With Shazia at