Roasted cauliflower with cumin, turmeric and lemon (Masala phool kobi) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 191) by Meera Sodha

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Accompaniments: Maharani's favourite slow-roasted lamb shoulder; Lamb raan

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Chibblywibbly on March 07, 2026

    Didn't blanch - used frozen cauliflower. Easy and tasty side dish.

  • ALawson25 on January 24, 2023

    Excellent! Only used 3 tablespoons of oil and that seemed enough. Would definitely make again, served with a red lentil dal.

  • lkgrover on October 16, 2022

    Good cauliflower side dish. I agree that the blanching step is unnecessary.

  • meginyeg on September 15, 2021

    This was delicious. I don't think I will blanch the cauliflower next time. Definitely will make again.

  • metacritic on February 16, 2021

    Exceptionally good, exceptionally easy. I blanched the cauliflower as called for but don't think it necessary.

  • Hannaha100 on May 16, 2020

    This was a hit with both my fusspots! I left out the chilli and forgot the lemon. It's so rare to find something that everyone likes that I would probably leave it out again. Served with pilau rice mushrooms and peas. This would work well with curry as well.

  • julesamomof2 on October 14, 2019

    This was a nice roasted cauliflower with the addition of the cumin and turmeric. I did not blanch my cauliflower as I didn't see what that would add and if nothing else would result in waterlogged veg. A nice mild addition to an Indian menu.

  • Rutabaga on October 06, 2019

    I made this again, and this time it really was fantastic. When I last made it, I'm not sure if I used two pans to roast the cauliflower, but this time I spread it out thinly over two pans, making sure it wasn't too wet after blanching it scarcely a minute. I also turned off the oven after half an hour, but left the cauliflower inside while I finished the rest of the meal. The cauliflower was quite charred after that extra oven time, but the flavor was just perfect. My only regret is I didn't make more. All the adults and my eight-year-old loved it, and even the three year old ate a little.

  • joneshayley on March 14, 2019

    What a lovely accompaniment! This made for wonderful crisp little cauliflower flavour bombs to add any meal. These would even work alone with naan and katchumber/ raita.

  • Totallywired on January 11, 2019

    Yields perfectly browned, tender, flavourful cauliflower. An all purpose side.

  • Rutabaga on March 11, 2018

    This is a nice, mildly flavored vegetable side (unless you want to amp up the chile powder, but I kept it mild for the kids). Roasted cauliflower is always good in my book, and this was no exception. However, I don't think it's necessary to blanch the cauliflower prior to roasting. I may have let mine boil a minute too long, because it never really crisped up in the oven. Next time, I'll either skip this step, or be sure to drain it more promptly. It's a very handy side dish to serve with an Indian meal, since it bakes in the oven while a pot of rice and another pan of curry simmer away on the stovetop.

  • Lepa on November 22, 2017

    We thought this cauliflower recipe was exceptional. The cauliflower is parboiled for one minute and this renders a very tender cauliflower. I halved the chili so it wouldn't be too hot for the kids but otherwise followed the recipe. This will be added to our frequent rotation!

  • stef on February 23, 2017

    This is a very tasty recipe.

  • Melanie on April 04, 2016

    Another winner from this book. Full of flavour and easy to prepare.

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