Cauliflower is a wonderfully blank canvas as far as vegetables go. I love it in so many ways, but most dishes of course usually include rich sauces.
I wanted to make Alexander some cauliflower that he would enjoy without lots of cheese or butter.
I first decided to roast it with some extra virgin olive oil and a little Parmesan. The results were great, but it lacked a little pizzaz.
Unfortunately Alexander’s favorite Indian restaurant, Baluchi closed recently. He loved their Mango Lassi. I have been wanting to bring him to Brick Lane Curry House in the East Village, NYC but haven’t made it yet. So we decided to add some Indian spices to our dish. We added a little cumin and tumeric. Results: terrific!
One of the fun things we do together is also learn about where our food comes from. We look on the global map and find all the different countries. When we looked up where in Indian tumeric is grown, we found out it is grown in the territory named Puducherry. The capital of Puducherry is Pondicherry, so we named our dish after the capital.
Avec Amour, Victoria and Alexander
Pondicherry Roasted Cauliflower with Parmesan
Yield – 4 Servings
1 Head of Cauliflower
2 Tablespoons Extra Virgin Olive Oil
1/2 teaspoon Kosher Salt
1/4 teaspoon Freshly Ground Black Pepper
1/4 teaspoon Cumin
1/4 teaspoon Tumeric
1/4 Cup Grated Parmesan Cheese
1. Pre-heat oven to 425 degrees. Cut cauliflower into florets
and cut any large florets in half,
mix together salt and spices, in a large bowl toss cauliflower with olive oil, sprinkle spices over cauliflower and toss again.
2. Spread on a half sheet baking pan in a single layer,
roast for 12 minutes, remove from oven turn all the florets over and sprinkle with Parmesan cheese, return to oven and roast for 8 minutes.
- 1 Head of Cauliflower
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 1/4 teaspoon Cumin
- 1/4 teaspoon tumeric
- 1/4 Cup Grated Parmesan Cheese
- Pre-heat oven to 425 degrees. Cut cauliflower into florets and cut any large florets in half, mix together salt and spices, in a large bowl toss cauliflower with olive oil, sprinkle spices over cauliflower and toss again.
- Spread on a half sheet baking pan in a single layer, roast for 12 minutes, remove from oven turn all the florets over and sprinkle with Parmesan cheese, return to oven and roast for 8 minutes
6 thoughts on “Pondicherry Roasted Cauliflower with Parmesan from Alxandersmom.com”
I enjoy the site a lot! I always look forward to receiving a notice that something new has been posted.This cauliflower recipe is especially wonderful. The flavors are delicate, satisfying and it’s easy to make. The roasted cauliflower has a slight crunch to it, which is very satisfying. I served the dish with baked sweet potato and chicken cutlet and the cauliflower ended up being the star of the meal.
Thank you so much! So glad to hear you look forward to our new recipes. Overjoyed to hear you liked the Pondicherry Roasted Cauliflower and it was the star of the meal. We are working on more, Lamb Chili and Chocolate Cupcakes are coming up soon. Love, Victoria and Alexander
I tried your cauliflower recipe with great results! I have used just olive oil and yellow curry in the past, and have always loved parmesan cheese, but never thought of marrying the parmesan with Indian spices — an unexpectedly great combo.
Thank you Liz! So glad it worked and you liked it.
Turn the florets to the other side, sprinkle with the Parmesan cheese and bake 15 more minutes.
Even better! Great idea thank you!