Roasted Olive Oil Cauliflower

Roasted Olive oil Cauliflower with fenugreek, coriander,garlic, chili, marigold

Roasted Olive Oil Cauliflower

With fenugreek, coriander, garlic, chili, marigold seasoning
I’ve always loved cauliflower since I can remember, but lately, I’ve preferred it roasted. It has a meatier texture to it, making it more satisfying than steaming or blanching. Feel free to create your own spice combinations and add colorful cauliflowers like the purple and yellow to white cauliflower in this recipe.
Serves 4 as a side dish
Preheat oven to 400 degrees


  • 1 medium head cauliflower, cut the stem out and separate onto small fleurettes
  • 4 Tbsp olive oil
  • ½ tsp ground fenugreek, you can get online
  • ½ tsp ground coriander
  • ¼ tsp ground chili powder
  • ½ tsp granulated garlic
  • ¼ tsp ground marigold, you can find online
  • ¼ tsp ground black pepper, or to taste
  • ½ tsp pink salt


  • Preheat the oven to 425˚F and line a baking sheet with parchment paper. Place the prepared cauliflower in a medium bowl and add the olive oil. In a smaller bowl, mix the and place on the parchment paper. In a small bowl, combine granulated garlic, fenugreek, coriander, salt, chili powder, marigold, and black pepper for the seasoning. Mix well with a whisk. Add this to the cauliflower tossing well and place on the baking sheet spread out evenly and bake at 425˚F for 15-20 minutes, until cauli flower reaches desired doneness.