Easy Roast Spiced Cauliflower and Red Onions

If you are also a fan of caramelised onion and roasted cauliflower, you may well appreciate knowing about this super simple, chuck-it-in-and-it’s-done recipe…

Easy Roast Spiced Cauliflower and Red Onions

Recipe by Chetna Makan, tried & tasted by GraceCourse: Main or sideDifficulty: Super easy


Cooking time



Just combine everything and let the oven do the rest. Serve the roast cauliflower and red onions with yogurt and salad on the side as a main or add it to a wrap for a delish lunch.


  • 1 small cauliflower (about 700g) separated into florets

  • 1 large red onion, cut into wedges

  • 4 tbsp tomato purée

  • 2 tbsp sunflower oil

  • 1 tsp salt

  • 1 tsp ground turmeric

  • 1 tsp chilli flakes

  • ½ tsp black pepper


  • Cut the cauliflower into small florets. Don’t discard the leaves and stem – cut them into small pieces, too.
  • Bring a large pan of water to the boil and add all the cauliflower. Cook for 3-4 minutes, until the cauliflower begins to soften, then drain.
  • Preheat the oven to 200C/ 180C fan/gas 6. Tip the cauliflower into a roasting tray and add the onions.
  • In a bowl, combine the rest of the ingredients and spread this paste all over the cauliflower and onions. Rub it in well so everything is evenly covered.
  • Roast the vegetables for 40 minutes, until golden, turning halfway through cooking. Serve warm.

Cook’s Tip

  • This will keep in an airtight box in the fridge for 3-4 days. Reheat the roast cauliflower and red onions before serving.

Recipe from Chetna Makan’s Healthy Indian Vegetarian cookbook. BUY NOW

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