Roasted Cauliflower and Radish

Sample Recipe from Vegan Richa's Indian Kitchen Cookbook

This recipe is super-easy and addictive. Fennel and nigella seeds give the vegetables an Indian pickle flavor profile.

Roasted cauliflower is always a hit, and here you can try roasted radish as well. I like to use baby red radishes because they make the dish look so colorful.

Total Prep & Cook Time: 50 min

4 Servings

Nutrition Data Per Serving, 195g: 77 calories, 35 calories from fat, 9g carbs, 4g fat, 66mg sodium, 4g sugars, 4g dietary fiber, 3g protein, low Saturated Fat, very low Cholesterol, good source Vit. B6, Potassium and Manganese, very good source of Dietary Fiber, Vit. C, Vit. K and Folate. Estimated glycemic load: 3.

Serve this dish with Northeastern dals such as odia dal or cholar dal, and with spicy curries that use fennel seeds. (SV served with brown basmati rice and red lentil dhal).

Ingredients:

4 cups cauliflower florets
15 to 18 small red radishes, sliced (2 to 3 cups)
1 tablespoon safflower or other neutral oil
2 teaspoons fennel seeds
1 teaspoon mustard seeds
1 teaspoon nigella seeds
1 teaspoon red pepper flakes, or to taste
3/4 to 1 teaspoon salt
1/2 cup chopped cilantro, for garnish
1 teaspoon lemon juice, for garnish

Directions

Preheat the oven to 425 degrees F. Place the cauliflower and sliced radish in a large bowl. Add the oil and rub lightly to coat.
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.
Bake for 25 minutes or until the cauliflower is golden and tender to your preference.
Garnish liberally with cilantro and lemon juice before serving.

Recipe Tips:

This simple recipe is really delish, and everybody in the family, even the picky eaters, loved it. We all thought it was an excellent way to serve radishes that we'd never have thought of!

Like most of the recipes in Vegan Richa's Indian Kitchen, Roasted Cauliflower and Radish is highly adaptable to individual tastes.

I didn't have nigella seeds, called for in this recipe, so I added about 1/2 tsp of cumin instead and that worked nicely. Since I'm not a hot spice lover, I used just a pinch of cayenne instead of 1 tsp of hot pepper flakes.

Read the Review: Vegan Richa's Indian Kitchen

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