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Roasted cauliflower with spiced tomato

Makes 6 servings.


1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cardamom

1/8 teaspoon ground pepper, preferably white

2 tablespoons canola oil, divided

7 to 8 cups medium cauliflower florets (from a 2¼- to 2½-pound cauliflower head)

Cooking spray

1 tablespoon finely chopped garlic

1 can (8 ounces) tomato sauce, no salt added

2 tablespoons tomato paste

2 teaspoons raw sugar

2 teaspoons white distilled vinegar

1/8 teaspoon ground cloves

1/8 to 1/4 teaspoon ground cayenne pepper

1/2 teaspoon salt


  • Preheat the oven to 425 degrees.
  • In a large mixing bowl, combine cumin, coriander, cardamom, ground pepper and 1 tablespoon oil. Add cauliflower and, with your hands, toss and rub to coat florets, 1 minute.
  • Line 11-inch-by-15-inch jelly roll pan with foil. Coat foil with cooking spray. Arrange seasoned cauliflower in one layer on pan. Bake for 10 minutes. Stir, then bake 10 minutes longer.
  • Meanwhile, in small saucepan, heat remaining oil over medium-high heat. Add garlic and cook, stirring until fragrant, 1 minute. Add tomato sauce, tomato paste, sugar, vinegar, cloves, cayenne and salt and mix to combine. Cook until sauce bubbles vigorously around edges of pot.
  • Spoon tomato sauce over cauliflower on pan and mix with spatula until florets are well coated, 1 minute. Roast cauliflower 10 minutes. Stir, and bake until florets are tender, about 5 minutes. Serve hot or warm.

Nutrition information

Serving size: 1/6 of recipe. Amount per serving: 100 calories, 5g total fat (0.5g saturated fat), 13g carbohydrates, 3g protein, 4g total fiber, 310mg sodium.

Source: American Institute for Cancer Research

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