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Cauliflower With Cumin And Asafetida

I love this simple side dish. They are lovely with some steamed rice and curry too. Well, the original method for the recipe is to cook on a stovetop. Since, I am cooking the curry and to save time, I decided to bake it in the oven instead. Guess what? The result was fantastic!

Recipe adapted from Madhur Jaffrey's Indian Cooking

Cauliflower With Cumin And Asafetida


600 g Cauliflower, break into smaller florets
3 Tbsp Vegetable Oil
Generous pinch of ground Asafetida
1/2 tsp Cumin Seeds
85 g (3 oz) Red Onions, peeled and cut into very fine half-rings
1 Fresh Green Chili, finely chopped
1 tsp Ground Cumin
1/2 tsp Ground Coriander
1/4 tsp Ground turmeric
1/8-1/4 tsp Cayenne Pepper
3/4 tsp Sea Salt
2 tsp Lemon Juice


Preheat the oven to 450˚F (230˚C). Toss all the ingredients together, except the lemon juice. Pour into an ovenproof dish and bake for about 25 minutes or until all the cauliflowers are cooked. Mix in the lemon juice before serving.


  1. Whew this and the previous post are just amazing looking!


  2. Hey Not Another Omnivore, thank you:)

  3. Hmmm, now I know what I'm doing with the cauliflower tonight - perfect pairing with butter chicken!

    ...question about asfetida, I've been told that has a garlic like scent / flavour? Could I substitute the asfetida with garlic powder?

  4. Hey Jessica604, yes, asfetida does have a garlic like scent and I supposed you can substitute with garlic powder instead. Btw, I got the asfetida from an indian grocers at Pemberton Rd, North Vancouver.

  5. That roasted cauliflower looks really good!

  6. Thank you for the information Angie! I had felt odd at asking for asafetida along the stores on Fraser / Main street. Chances are it's some completely different name in Punjabi right!

    I made this last night and it was great! I love cauliflower and I love Indian food so it was a sure win. Also loved how pretty it looked out of the oven. Thanks for the recipe!


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