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Cinnamon Mint Curry with Chicken & Corn, served with Roasted Cauliflower with Chaat Masala

Roasted Cauliflower with Chaat Masala

This dish is stupid simple but it is also stupid good, and therefore worth sharing. Because I served it with a meat curry, 1 head was more than enough for the 4 of us. However, if the main dish is not as filling, you might want to grab 2 pans and roast 2 heads of cauliflower--we love it that much!
Course Side Dish
Cuisine Indian
Author TheSpicedLife


  • 1 large head of cauliflower broken into florets
  • around 1 T vegetable oil
  • around 1 t chaat masala


  1. Preheat the oven to 450 F.
  2. Place the cauliflower florets in a large bowl. Drizzle half of the oil over the florets and toss. Then drizzle the remaining oil and toss again.
  3. Sprinkle 1/2 of a teaspoon of chaat masala over the florets. Toss several times to spread the spice mixture out. Sprinkle another 1/2 teaspoon and toss again. You want all of the florets to be pretty well dusted with chaat masala--go ahead and use a bit more if you need to.
  4. Spread the cauliflower florets onto a rimmed half sheet (cookie sheet). They should spread out in one layer. Place them into the oven.
  5. Roast for 15 minutes. Take a peek--you want the chaat masala to be browning but not burnt. Place the florets back in the oven at 3-5 minute increments until they are browned.
  6. Remove the cauliflower from the oven and tell your kids to stay out of them until they are served with dinner (truly--this dish inspires more thievery from my kids than just about any other).