Roasted Cauliflower and Radish with Mustard, Nigella, and Fennel Seeds

Serves 4

20 Minute Prep Time

By Robin Runner on December 1, 2015 , categorized in Sides & Appies

For a quick and easy side dish, try this roasted cauliflower recipe from Vegan Richa’s Indian Kitchen cookbook. Serve it with rice and a lentil dal—the spicier the better! And if you love dals, rich curries, flatbreads, savory breakfasts, exotic desserts, and all flavors Indian, then this book is for you. Richa Hingle’s recipes1Recipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC, inspired by regional Indian cuisines and local ingredients, are streamlined for the home cook. Enjoy!

Ingredients

  • 4 cups cauliflower florets
  • 15 to 18 small red radishes, sliced (2 to 3 cups)
  • 1 Tbsp safflower or other neutral oil (like canola)
  • 2 tsp fennel seeds
  • 1 tsp mustard seeds
  • 1 tsp nigella seeds
  • 1 tsp red pepper flakes, or to taste

Preparation

  1. Preheat the oven to 425°F. Place the cauliflower and sliced radish in a large bowl. Add the oil and rub lightly to coat.

  2. Pulse the fennel, mustard, nigella seeds, pepper flakes and salt to a coarse mixture in a spice grinder or blender. Add them to the vegetables and toss well. Spread the vegetables on a parchment-lined baking sheet.

  3. Bake for 25 minutes or until the cauliflower is golden and tender to your preference.

  4. Garnish liberally with cilantro and lemon juice before serving.

Robin Runner

Robin Runner is a freelance developer and contributor to Vega’s Recipe Center. Robin is the author, recipe developer, fitness enthusiast, and photographer behind the blog Knead to Cook. Knead to Cook documents Robin’s journey from carnivore to plant-based vegan. As a wife and active mother of two active teenage daughters, Robin is well-versed in creating easy, flavorful recipes to accommodate everyone. Whether you’re a lover of meat and potatoes, or strictly vegan and gluten-free, Robin’s non-threatening recipes and captivating photography will appeal to all tastes! When she’s not in the kitchen, Robin is also a world-traveler, avid reader, marathon runner, and cyclist.

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