Simple, practical, and full of everyday flavour, Roasted Cauliflower and Radish with Mustard, Nigella, and Fennel Seeds is a vegan, vegetarian Indian side made with cauliflower florets, small red radishes, and safflower or other neutral oil in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: Not specified
- Cook time: 25 minutes
- Total time: 25 minutes
- Yield: 2
- Category: Side
- Cuisine: Indian
Ingredients
- 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)
Method
- Preheat the oven to 425°F / 220ºc. Place the cauliflower and sliced radish in a large bowl. Add the oil and rub lightly to coat.
- Pulse the fennel, mustard, nigella seeds, pepper flakes and salt to a coarse mixture in a spice grinder or blender. Add them to the vegetables and toss well. Spread the vegetables on a parchment-lined baking sheet.
- Bake for 25 minutes or until the cauliflower is golden and tender to your preference.
- Garnish liberally with cilantro and lemon juice before serving.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
