Suvir Saran’s Cardamom-Roasted Cauliflower

We were scanning Twitter and saw a Tweet from a Virginia woman headed our way: “@CA_EVOO Fabulous dish! I made it this evening after hearing so much about it. A must try!” The woman, Bonnie Deahl, was referring to a dish we’d written about: Goan-style shrimp curry from the Indian restaurateur, Suvir Saran. The curry has been on our to-do list, and Bonnie got a jump on us.Suvir, by the way, is chef and co-owner of New York’s Dévi restaurant. It’s the only Indian eatery in the United States that’s earned a Michelin star. And here’s another dish from him that Bonnie and everyone else will probably like (we did): cardamom-roasted cauliflower.

For such a simple recipe, this dish delivers plenty of flavor. We love Suvir’s cookbook, American Masala (Clarkson Potter, 2007), where both the shrimp curry and cauliflower dishes appear.

After we made the roasted cauliflower, pictured below, we emailed Suvir and told him how our nine-year-old “recipe tester” thought the dish was “good!”

The recipe calls for a 425 degree Fahrenheit oven and some spices: cardamom pods, dried red chili pepper (optional), coriander seeds, cumin seeds, and whole pepper corns. The spices are ground in a coffee mill or small food processor, and then tossed with extra virgin olive oil, cauliflower florets, and a thinly sliced red onion.

The vegetables are roasted until tender, about an hour or so, and then sprinkled with kosher salt.

Suvir emailed us some tips and variations for this dish:

“You can caramelize it as much as you like, depending on taste. Sometimes, more onions can be wonderful, too,” he wrote. “I have often added medium-dice red potatoes into the same recipe. Sometimes even sweet potatoes.”

Suvir added that he often likes to make the dish with herbes de Provence instead of the other spices.

“Try that,” he said, “you may like it, too.” We’ll take his advice.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch