Goan Roasted Cauliflower - Lightly Spiced

Cauliflower is one of my favorite vegetables, and can be served in so many ways.  This is a typical Goan spiced variation in which I have roasted the vegetables instead of cooking them over a stove.  Roasting not only deepens the flavors but allows the cauliflower to have a tender, crispy and firmer texture which I personally enjoy in my foods.
The attractive color and leaving out the chili makes this dish child-friendly.
This side can be prepped and thrown in the oven to finish while you are preparing the rest of the meal on the stove-top.  A perfect side for company.

Ingredients

3 tablespoons olive oil
1 heaped teaspoon black mustard seeds 

1 small onion chopped finely
2 teaspoonful grated fresh ginger 

2 teaspoonful minced garlic
1 teaspoon turmeric powder

1 jalapeno minced, or chili powder to taste (optional)
1 head cauliflower, cut into florets ( about 4 cups)
Salt and black pepper to taste

 

Directions

Preheat oven to 425 degrees F. 

Clean and cut the cauliflower into bite size florets.  Add a little oil to a baking dish and spread on the bottom.  Add the cauliflower pieces and spread in a layer.  Add salt and pepper to taste.

In a container add the oil, mustard seeds, onion, garlic, ginger and turmeric and chili if using .  Mix well to combine

Add the oil mixture to the cauliflower and mix well so that all the florets are coated and have a nice yellow color. 

 

 

Bake until lightly brown and cooked.  About 20 to 25 minutes. 

Remove and enjoy.

Approximate nutritional values based on 8 servings

calories 59 / Total fat 5.4 g/ Total carbohydrates 2.9 g (1.3 g fiber)/ Protein 1 g