New This Month

Cardamom-Roasted Cauliflower

This wonderful recipe for cardamon-roasted cauliflower is courtesy of Suvir Saran and can be found in "American Masala."

  • Servings: 8

Source: The Martha Stewart Show, May Spring 2009


  • 1/3 cup extra-virgin olive oil, plus more for baking dish
  • 3 green cardamom pods
  • 3 dried red chiles (optional)
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon whole peppercorns
  • 1 head cauliflower (2 1/2 to 3 pounds), cored and broken into medium florets
  • 1 medium red onion, halved and thinly sliced
  • Coarse salt


  1. Preheat oven to 425 degrees. Brush a 9-by-13-inch baking dish or other large gratin dish with olive oil and set aside.

  2. In a coffee grinder or small food processor, grind together cardamom pods, chiles, coriander, cumin, and whole peppercorns until fine. Mix the spices with oil in a large bowl. Add cauliflower and onion; toss to coat.

  3. Transfer vegetables to prepared baking dish and roast until tender, about 1 hour, stirring every 20 minutes. Season with salt and serve immediately.


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