I didn’t expect to fall for Malaysian Roasted Cauliflower, but it quickly became a favorite. I enjoy cauliflower raw or fried, yet this roasted version surprised me with its flavor. If you like cauliflower, you should try it.
I finally found a moment to write, though interruptions are constant when my children come into my office asking for snacks, crafts, or what to play next.
Their requests are endless, so I often quiet the room by preparing something tasty for them to eat—this roasted cauliflower was one of those successful snacks.
This dish works well as a snack or a side, and my family enjoyed it every time I prepared a whole cauliflower. It’s healthy and full of flavor.
This recipe uses Malaysian satay seasoning, which is traditionally used for grilled skewers like chicken, beef, or tofu. The seasoning blends spices such as coriander, turmeric, ginger, garlic and onion powders, cumin, lemongrass, and chili. You can make your own mix and add olive oil and lemon juice for brightness.
I wondered how much flavor the satay seasoning would add to cauliflower. I usually eat cauliflower raw or fried, but roasting it with these spices turned out to be a winner. At first my family hesitated because it looked unfamiliar, but once they tasted it there were no complaints—I even went out and bought three more cauliflowers the same day.
I’m updating the photos and the recipe now; a new video will come in the coming weeks.
- Trim off leaves and any brown spots, separate the cauliflower into florets, and wash. Place the florets in a large mixing bowl and pat them dry with a paper towel as much as possible.
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Add 1 teaspoon coarse salt and 1 tablespoon Malaysian satay seasoning (add an extra teaspoon for a stronger flavor). Gently mix to coat the florets without crumbling them.
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Add lemon juice and drizzle with olive oil, then toss to evenly coat each piece.
- Transfer the coated florets to a roasting pan or baking sheet lined with parchment or a silicone mat. Arrange them in a single layer with a little space between pieces so they roast evenly.
- Roast at 375°F (190°C) for about 20 minutes, then shake the pan and roast another 20–30 minutes until the exterior is lightly browned and crisp and the interior is tender. Oven times vary, so adjust to your preference. If using an air fryer, start with 15 minutes and check; air-fryer times will be shorter and you can add a few extra minutes for a crunchier result.
You might also like these recipes:
Meatless Meatballs with Cauliflower and Broccoli
Southern English Pea Salad
Grilled Spicy Corn Salad
If you try Malaysian Roasted Cauliflower, please share your experience in the comments or tag me on social media with the hashtag #sandraseasycooking. If you prefer, you can DM a photo—I’d love to see your creations.
Malaysian Roasted Cauliflower
5 minutes
40 minutes
45 minutes
Easy and tasty side dish: Malaysian Roasted Cauliflower
Ingredients
- 1 medium cauliflower
- 1 tsp coarse salt, or to taste
- 1 tbsp Malaysian satay seasoning; add 1 tsp more for stronger flavor
- Juice from 1/2 lemon
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Trim off leaves and any brown spots, then separate cauliflower into smaller pieces and wash.
- Place in a large mixing bowl and pat dry with a paper towel as much as possible.
- Add 1 teaspoon coarse salt and 1 tablespoon Malaysian seasoning; gently mix to coat without crumbling the florets.
- Add lemon juice and drizzle with oil, then toss to coat each piece.
- Transfer to a roasting pan or baking sheet lined with parchment or a mat, keeping the florets in a single layer with space between them.
- Roast about 20 minutes, then shake the pan and roast an additional 20–30 minutes until edges are golden and the interior is tender. If using an air fryer, start with 15 minutes and adjust for desired crispness.
- The result should be slightly crunchy outside and soft inside. If excess moisture remains, place on paper towel to absorb it.
Notes
This can be served as a side with rice, chicken, or fish. Roasted cauliflower also works well blended into soups.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 202Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 13mgSodium 906mgCarbohydrates 20gNet Carbohydrates 16gFiber 4gSugar 14gProtein 8g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
Did you make this recipe?
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