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Indian Spiced Roasted Cauliflower: vegan and gluten free to fight inflammation


  • 1 small-medium head of cauliflower (if you are using a very large head, you might want to double up on the spices, and increase oil by ½ tbsp)
  • 1 tbsp grapeseed oil, coconut oil, or canola (we are trying to stay away from this due to the fact that almost all is GMO-if you can find organic canola, all the better)
  • 1 tsp cumin
  • 1 tsp garam masala (an Indian spice blend)
  • 1 tsp turmeric
  • ⅛-1/4 tsp cayenne (depending on your love of spice-we used ¼ tsp and it’s spicy, but that’s how we like it!)
  • ¼-1/2 tsp salt (start with ¼ tsp and roast, if when you take it out you feel it needs a little more, you can always add)
  • freshly ground pepper
  • chopped parsley


  1. Preheat oven to 375 (if you have a roasting option, choose this)
  2. Clean cauliflower and cut in half
  3. Using the center as your guide, cut off florets into bite sized pieces
  4. Place florets into a bowl and drizzle with oil and spices. Toss to coat
  5. Place onto cookie sheet (we use a stone pan to roast our veggies as it helps to crisp them up a little more-we got ours from Pampered Chef)
  6. Roast for about 15 minutes, checking half way to flip. Be sure not to overcook, cook just until fork tender and golden brown
  7. Toss with fresh parsley to give added Vitamin C and color.

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