A quick and easy recipe of baked cauliflower. Serve as a brunch or a light snack to go with any herby or cheesy dip or as a side with your favorite vegan or vegetarian main course.
First rinse and chop the cauliflower in small to medium florets. Blanch the cauliflower florets for 5 to 7 minutes in hot water.
For blanching, first heat enough water in a pan. Turn off the heat and add the florets and let them be covered completely in water. Blanch in hot water for 5 to 7 minutes.
Later drain all the water and set the florets aside.
Mix the olive oil, herbs, all the ground spices and salt together in a mixing bowl or tray.
Add the blanched cauliflower florets to this mixture and gently mix and toss so that the mixture evenly coats all the cauliflower florets.
Bake in the oven for 30 to 35 minutes for 180 or 190 degree Celsius (356 to 374 degrees Fahreneheit). The florets will have dark brown spots on them after they have been baked.
Each oven bakes at a different temperature. So keep that in mind. It may take less or more time for the cauliflower florets to bake in your oven.
Garnish with basil leaves or any fresh herb of your choice. Serve hot or warm with a vegetable salad or cheesy dip or hummus. You can also serve baked cauliflower with any Indian chutney or just plain yogurt or raita.