There’s something magical about a warm, spicy dish on a chilly evening, isn’t there? This Cauliflower Pepper Masala Roast is a family favourite that mixes up cauliflower with the warming spices of peppercorns, fennel, and cumin. I make this on rainy days or when someone is down with cold at home. it always felt like a hug in a bowl!

Not only is this dish comforting, but it’s also flavorful starter or pair it with simple rice and rasam for a wholesome meal. Packed with immune-boosting spices, it’s a great way to stay warm and healthy during winter.

Health Benefits
This recipe is loaded with black pepper, known for its warming properties and digestive benefits. Coconut oil adds a touch of healthy fats, while cauliflower is rich in fiber and vitamins, making this dish a nutritious addition to your table.

Let’s Talk About Ingredients

• Cauliflower: The star ingredient! Its mild flavour absorbs the spices beautifully. You can substitute with broccoli if preferred.
• Peppercorns and Spices: Black pepper, cumin, fennel, cinnamon, and cloves create an aromatic spice blend. Adjust the pepper quantity for less heat.
• Coconut Oil: Adds a subtle flavour that enhances the spices. Feel free to use any oil instead.
• Curd: Brings a creamy tanginess. You can replace it with cashew paste for a vegan option or simply skip it.
• Tomato: Balances the spices with a touch of sweetness and acidity.

Detailed recipe

Video recipe

Instructions

1. Prepare the cauliflower by boiling 2 cups of florets in 3 cups water with 1/8 tsp turmeric powder and 1 tsp salt. Strain and set aside.
2. Dry roast 1 tsp cumin seeds, 1 tbsp peppercorns, 1 tsp fennel seeds, ½ inch cinnamon, and 3 cloves in a pan until fragrant. Grind to a fine powder once cooled.
3. In the same pan, heat 1.5 tsp coconut oil. Add ¼ tsp turmeric powder, 3 crushed garlic cloves, 1 sprig curry leaves, and 1 slit green chili. Stir briefly.
4. Add ½ tbsp of the prepared spice powder and mix well. Before the turmeric darkens, add 1 chopped onion. Sauté until soft.
5. Stir in ¼ cup curd and 1/8 tsp salt. Mix until blended.
6. Add the boiled cauliflower, ½ cup water, and cook covered for 5 minutes until the cauliflower softens.
7. Open the lid and add 1 chopped tomato and the remaining spice powder. Cook partially uncovered until the tomatoes soften and the moisture reduces.
8. Add 1 tsp soy sauce and adjust salt if needed. Cook on high heat until the mixture dries up (about 2 minutes).
9. Serve hot with onion slices.

Step pics

add water to a pot

add turmeric powder and salt to it

add cauliflower florets cleaned and washed

let it come to a boil and then remove it/strain it and keep it aside

dry roast fennel, cumin, peppercorns, cinnamon, cloves until fragrant

let it cool

grind to a fine powder

heat coconut oil in a pan

add turmeric powder, curry leaves, green chilli, garlic crushed, and 1/2 tbsp of prepared spice powder

mix it.

add chopped onions and start frying it.

cook until it is soft

add curd

cook until combined

add salt for the onions

add prepared cauliflower

Mix well

add water

close and cook until it is soft

add chopped tomatoes, remaining of the prepared spice powders

mix well and cook half covered for few minutes

adjust salt if required.

add soya sauce

cook until dry

cook for a couple of minutes until it is dry

serve it hot

with onions and enjoy!

Expert Tips

• Use fresh spices for the best flavour.
• Adjust black pepper for heat levels according to your preference.
• Cook the cauliflower al dente for a slight crunch or soft, depending on how you like it.
• For added aroma, add chopped coriander at the end

FAQs

1. Can I make this recipe vegan?
Yes, replace curd with cashew paste or coconut yogurt.

2. What can I pair with this dish?
It pairs well with simple rice, rasam, chapathi, or even as a standalone starter.

3. Can I use other vegetables?
Yes, broccoli or paneer works well as substitutes.

Recipe card