Roasted Cauliflower Recipe – Spicy Indian Dry Fry with Mustard Seeds

Last Updated on 2 months by Neha Deshmukh

Roasted Cauliflower Recipe – Spicy Indian Dry Fry with Mustard Seeds

Hey everyone! If you’re anything like me, you’re always on the lookout for a side dish that’s bursting with flavour, surprisingly easy to make, and a little bit different. This roasted cauliflower recipe is exactly that. It’s a spicy, dry Indian fry that’s become a regular on my dinner table, and I’m so excited to share it with you. I first stumbled upon a version of this at a friend’s house during Diwali, and I’ve been tweaking it ever since to get it just right.

Why You’ll Love This Recipe

This isn’t your average steamed or boiled cauliflower. Roasting brings out a natural sweetness, and the spices… oh, the spices! The mustard seeds pop and sizzle, the curry leaves add a beautiful aroma, and the chillies give it a lovely kick. It’s a fantastic vegetarian side dish, and it’s naturally vegan and gluten-free too! Plus, it comes together in under an hour – perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to make this flavourful roasted cauliflower:

• 3 teaspoon Vegetable oil
• ¼ teaspoon Mustard seeds
• 1 Onion, finely chopped
• 500 grams Diced Cauliflower florets (about 1 medium head)
• 4 sprigs Curry leaves, finely chopped
• 4 Green chillies, finely chopped
• 3 Red chillies, finely chopped
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 5 sprigs Coriander leaves, finely chopped

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Mustard Seeds: Regional Variations & Health Benefits

Mustard seeds are a staple in South Indian cooking, and they really are the star of this show. Black mustard seeds are most common, and they have a wonderful pungent flavour. They’re also packed with selenium and magnesium – a little bonus!

Cauliflower: Selecting the Freshest Florets

Look for cauliflower that feels heavy for its size, with tightly packed, creamy white florets. Avoid any with brown spots or a strong smell. Freshness really makes a difference in the final flavour.

Curry Leaves: A South Indian Flavor Essential

Curry leaves have a unique, citrusy aroma that’s essential to many South Indian dishes. You can find them at most Indian grocery stores. If you can’t find fresh, dried curry leaves can be used, but the flavour won’t be quite as vibrant.

Green & Red Chillies: Adjusting the Spice Level

I like a good kick, so I use both green and red chillies. Feel free to adjust the quantity to your liking! Removing the seeds from the chillies will reduce the heat.

Vegetable Oil: Choosing the Right Oil for Roasting

I usually use vegetable oil for this recipe, but you could also use sunflower oil or peanut oil. Avoid olive oil, as it has a lower smoke point and might burn at the high temperatures we’re using.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large pan or wok over medium heat.
2. Add the mustard seeds and let them splutter – this is important! You’ll know they’re ready when they start to pop and jump around in the oil.
3. Add the chopped onion and sauté for a minute or two until they start to turn translucent.
4. Now, add the cauliflower florets, curry leaves, green chillies, and red chillies.
5. Season with salt and sugar. Give everything a good mix to make sure the cauliflower is coated in the spices.
6. Cover the pan and cook on low heat for about 10 minutes. Don’t add any water – the cauliflower will release its own moisture.
7. Uncover the pan and continue to roast for another 20-30 minutes, stirring occasionally, until the cauliflower is beautifully caramelized and slightly browned.
8. Finally, mix in the chopped coriander leaves. Serve hot and enjoy!

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect roasted cauliflower:

Achieving the Perfect Caramelization

Low and slow is the key! Don’t rush the roasting process. The longer you cook it, the more the cauliflower will caramelize and develop that delicious flavour.

Preventing the Cauliflower from Burning

Keep a close eye on it, especially towards the end of the cooking time. Stir frequently to prevent sticking and burning. If it starts to brown too quickly, lower the heat.

Understanding the Spluttering of Mustard Seeds

That spluttering sound when you add the mustard seeds to the hot oil? That’s a good thing! It means the seeds are releasing their flavour. Make sure the oil is hot enough before adding them, or they won’t splutter.

Variations

This recipe is super versatile. Here are a few ideas to spice things up:

Vegan Adaptation

This recipe is already naturally vegan! No changes needed.

Gluten-Free Suitability

Yep, this one’s gluten-free too!

Spice Level Adjustment (Mild to Hot)

Reduce or omit the green and red chillies for a milder flavour. For extra heat, add a pinch of cayenne pepper or a finely chopped bird’s eye chilli.

Festival Adaptation: Adding a Festive Touch for Diwali/Onam

During festivals, I sometimes add a sprinkle of grated coconut towards the end of cooking for a richer, more festive flavour.

Serving Suggestions

This roasted cauliflower is fantastic as a side dish with:

• Dal and rice
• Roti or naan
• Chicken or fish curry
• Even as a snack on its own!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving. It won’t be quite as crispy, but still delicious!

FAQs

Let’s answer some common questions:

What type of oil is best for roasting cauliflower?

Vegetable, sunflower, or peanut oil are all good choices. Avoid olive oil due to its lower smoke point.

Can I use frozen cauliflower for this recipe?

While fresh is best, you can use frozen cauliflower. Just make sure to thaw it completely and pat it dry before roasting. It might take a little longer to caramelize.

How do I adjust the spice level of this dish?

Reduce or omit the chillies for a milder flavour, or add more for extra heat.

What if I don’t have curry leaves? Is there a substitute?

It’s hard to perfectly replicate the flavour of curry leaves, but you can try using a little lemon zest and a pinch of dried thyme.

How can I tell when the cauliflower is perfectly roasted?

The cauliflower should be tender-crisp and nicely caramelized, with slightly browned edges.

Can this be made ahead of time?

You can prep the ingredients (chop the onions, chillies, and cauliflower) ahead of time. But it’s best to roast the cauliflower just before serving for the best flavour and texture.