Roasted Cauliflower

Fresh cauliflower florets, mixed together with tahini, paanch-phoron spices(a Bengali/ Eastern Indian spice blend), rice flour and ground spices, and roasted in an air crisper oven. Paanch-phoron is a 5 spice blend of seeds, namely: nigella, cumin, fennel, fenugreek and mustard seeds. Tahini, or sesame seeds paste compliments the flavors very well in this recipe. Since I have used the air crisper cooking option in my oven, which I believe is quite similar to air frying, I’ve coated the florets with rice flour, for a crispy texture. Of coarse, with an air crisper or fryer, amount of oil or fat is considerably low or non-existent.

Delicious, crunchy and flavorful, it can be eaten as a side or just as a healthy vegetarian snack.


1 cauliflower, cut into florets

1 tbsp. tahini

1 tbsp. paanch phoron spice blend

3/4 tsp. sesame seeds

3/4 tsp. cumin powder

3/4 tsp. red chilli powder or paprika

1/4 tsp. turmeric

1 tsp. garlic-ginger-green chilli paste

2 tbsp. rice flour

Himalayan/rock salt and black pepper, to taste

2 tbsp. avocado oil

The cauliflower florets which I cut, are quite flattish, so they crisp evenly. In a large bowl, add all the spices and tahini and cauliflower florets, and combine well. Add the rice flour and avocado oil. Toss well. Arrange on a tray and in the air crisp setting, cook the florets at 390 F for 10-12 minutes.

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