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Indian Roasted Cauliflower
Winter is here, which means we’re craving roasted vegetables in dishes such as this Indian Roasted Cauliflower from Vegan Richa’s Indian Kitchen. This must-make recipe combines cauliflower and colorful radishes with fennel, nigella, and mustard seeds to bring out the Indian flavors. No matter how you serve this—as a side to a spicy curry or as an entrée—it’s always a hit.
Serves 4
What You Need:
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
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What You Do:
1. Preheat oven to 425 degrees and line a baking sheet with parchment paper. In a large bowl, place cauliflower and sliced radish. Add oil and rub lightly to coat.

2. In a spice grinder or blender, pulse fennel seeds, mustard seeds, nigella seeds, red pepper flakes, and salt to a coarse mixture. Add to the vegetables and toss well. Spread vegetables on prepared baking sheet.

3. Bake for 25 minutes or until the cauliflower is golden and tender to your preference. Garnish liberally with cilantro and lemon juice before serving.
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