Kerala-Style Cauliflower Roast

Name: Kerala-Style Cauliflower Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: South Indian
Ingredients: 1 medium cauliflower; salt; cup water; 0.25 tsp turmeric powder; 4 shallots shallots; 1 tsp fennel seed; 0.5 in piece ginger; 4 clove garlic; 1 tsp chilli powder; 0.5 tsp pepper powder; 1 sprig curry leaves; salt; coconut oil; 2 tbsp coconut oil; 1 tsp mustard seeds; 1 sprig curry leaves; 1 large onion; 2 green chilies; 1 tsp ginger-garlic paste; 0.5 tsp turmeric powder; 1 tsp Kashmiri red chili powder; 1.5 tsp coriander powder; 0.5 tsp garam masala; 0.25 tsp black pepper powder; salt; 2 tbsp water; 0.5 tsp vinegar

Kerala-style cauliflower semi-thick gravy roast is a flavorful South Indian dish that beautifully blends the subtle earthiness of cauliflower with the rich gravy typical of Kerala cuisine. The cauliflower florets are first lightly fried or sautéed to retain a firm texture, then simmered in a semi-thick gravy. With its balance of heat, sweetness, and roasted notes, this cauliflower roast pairs perfectly with Kerala parotta, chapathi, or steamed rice, making it a comforting yet vibrant vegetarian...

Kashmiri red chili powder

Calories

45.0kcal (2.25%)

Protein

0.6g (1.26%)

Step 1

Wash and cut the cauliflower into medium-sized florets.

Step 2

In a large pot, bring water to a boil with salt and ¼ tsp turmeric.

Step 3

Add the cauliflower florets and parboil for 3 - 4 minutes.

Step 4

Drain and set aside.

Step 1

Add shallots, fennel seed, chili powder, pepper powder, curry leaves, ginger, garlic, and salt to a mixer jar.

Step 2

Grind the mixture into a paste.

Step 3

Mix the paste with the blanched cauliflower florets and let it sit for 10 minutes.

Step 4

Heat coconut oil in a pan, and when hot, add the marinated cauliflower.

Step 5

Fry until golden brown and set aside.

Step 1

Heat 2 tbsp coconut oil in a heavy-bottomed pan or kadai.

Step 2

Add mustard seeds and let them splutter.

Step 3

Add curry leaves and sauté for a few seconds.

Step 4

Add sliced onions and green chilies. Sauté until the onions turn soft and golden brown.

Step 5

Add ginger-garlic paste and sauté until the raw smell disappears.

Step 1

Lower the flame and add turmeric, chili powder, coriander powder, and garam masala.

Step 2

Sprinkle a tablespoon or two of water to prevent burning.

Step 3

Roast the spices for 1–2 minutes until the raw smell disappears and oil begins to separate slightly.

Step 1

Add the fried cauliflower to the masala and mix well so the masala coats every piece evenly.

Step 2

Add 1/2 - 3/4 cup of water and mix well.

Step 3

Cover and cook on medium to low flame for 5–6 minutes, stirring occasionally until it becomes a semi-thick gravy.

Step 1

Sprinkle black pepper powder and a dash of vinegar or lemon juice.

Step 2

Give it a final stir.

Step 3

Garnish with a few fresh curry leaves or chopped coriander leaves, if desired.

Calories

45.0kcal (2.25%)

Protein

0.6g (1.26%)

Don’t overcook the cauliflower while boiling — it should still have a bite.

Adjust chili powder and pepper to suit your spice tolerance.

Coconut oil gives the authentic Kerala flavor — don’t skip it!

Can I use frozen cauliflower for this recipe?

Yes, you can use frozen cauliflower, but ensure it is thawed and drained before cooking.

What can I serve with Kerala-Style Cauliflower Roast?

It pairs well with Kerala red rice, steamed white rice, chapatis, porotta, or dosa.

Can I make this dish less spicy?

Yes, reduce the amount of chili powder and pepper powder to suit your spice tolerance.

Can I use regular vegetable oil instead of coconut oil?

While you can use vegetable oil, coconut oil is recommended for authentic Kerala flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

Kashmiri red chili powder

Calories

45.0kcal (2.25%)

Protein

0.6g (1.26%)

Step 1

Wash and cut the cauliflower into medium-sized florets.

Step 2

In a large pot, bring water to a boil with salt and ¼ tsp turmeric.

Step 3

Add the cauliflower florets and parboil for 3 - 4 minutes.

Step 4

Drain and set aside.

Step 1

Add shallots, fennel seed, chili powder, pepper powder, curry leaves, ginger, garlic, and salt to a mixer jar.

Step 2

Grind the mixture into a paste.

Step 3

Mix the paste with the blanched cauliflower florets and let it sit for 10 minutes.

Step 4

Heat coconut oil in a pan, and when hot, add the marinated cauliflower.

Step 5

Fry until golden brown and set aside.

Step 1

Heat 2 tbsp coconut oil in a heavy-bottomed pan or kadai.

Step 2

Add mustard seeds and let them splutter.

Step 3

Add curry leaves and sauté for a few seconds.

Step 4

Add sliced onions and green chilies. Sauté until the onions turn soft and golden brown.

Step 5

Add ginger-garlic paste and sauté until the raw smell disappears.

Step 1

Lower the flame and add turmeric, chili powder, coriander powder, and garam masala.

Step 2

Sprinkle a tablespoon or two of water to prevent burning.

Step 3

Roast the spices for 1–2 minutes until the raw smell disappears and oil begins to separate slightly.

Step 1

Add the fried cauliflower to the masala and mix well so the masala coats every piece evenly.

Step 2

Add 1/2 - 3/4 cup of water and mix well.

Step 3

Cover and cook on medium to low flame for 5–6 minutes, stirring occasionally until it becomes a semi-thick gravy.

Step 1

Sprinkle black pepper powder and a dash of vinegar or lemon juice.

Step 2

Give it a final stir.

Step 3

Garnish with a few fresh curry leaves or chopped coriander leaves, if desired.

Calories

45.0kcal (2.25%)

Protein

0.6g (1.26%)

Don’t overcook the cauliflower while boiling — it should still have a bite.

Adjust chili powder and pepper to suit your spice tolerance.

Coconut oil gives the authentic Kerala flavor — don’t skip it!

Can I use frozen cauliflower for this recipe?

Yes, you can use frozen cauliflower, but ensure it is thawed and drained before cooking.

What can I serve with Kerala-Style Cauliflower Roast?

It pairs well with Kerala red rice, steamed white rice, chapatis, porotta, or dosa.

Can I make this dish less spicy?

Yes, reduce the amount of chili powder and pepper powder to suit your spice tolerance.

Can I use regular vegetable oil instead of coconut oil?

While you can use vegetable oil, coconut oil is recommended for authentic Kerala flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

Kerala-Style Cauliflower Roast

Stuck mid-recipe?

Ingredients

For boiling the cauliflower

For fry

For the roast masala

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

45.0kcal (2.25%)

Protein

0.6g (1.26%)

Carbs

2.5g (0.89%)

Sugars

0.2g (0.4%)

Healthy Fat

0.5g

Unhealthy Fat

3.1g

% Daily Value based on a 2000 calorie diet

How to make Kerala-Style Cauliflower Roast

Blanch the Cauliflower

Prepare the Fry

Prepare the Masala Base

Add the Spices

Roast the Cauliflower

Finish and Serve

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

45.0kcal (2.25%)

Protein

0.6g (1.26%)

Carbs

2.5g (0.89%)

Sugars

0.2g (0.4%)

Healthy Fat

0.5g

Unhealthy Fat

3.1g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

FAQS

Kerala-Style Cauliflower Roast

Stuck mid-recipe?

Ingredients

For boiling the cauliflower

For fry

For the roast masala

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

45.0kcal (2.25%)

Protein

0.6g (1.26%)

Carbs

2.5g (0.89%)

Sugars

0.2g (0.4%)

Healthy Fat

0.5g

Unhealthy Fat

3.1g

% Daily Value based on a 2000 calorie diet

How to make Kerala-Style Cauliflower Roast

Blanch the Cauliflower

Prepare the Fry

Prepare the Masala Base

Add the Spices

Roast the Cauliflower

Finish and Serve

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

45.0kcal (2.25%)

Protein