Chetna Makan’s roast cauliflower and red onions

There’s not much to do in this recipe – just combine everything and let the oven do the rest. The spicing is very simple, too. Serve the roast cauliflower and red onions as part of a feast table, or with yogurt and salad on the side. It’s super with naan or chapatti, and great in a wrap for lunch or a picnic.

chetna makan roast cauliflower
Image: Nassima Rothacker. Food styling: Sian Henley. Props styling: Morag Farquhar


1 small cauliflower (about 700g)
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

1. Cut the cauliflower into small florets. Don’t discard the leaves and stem – cut them into small pieces, too.

2. 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.

3. Preheat the oven to 200C/ 180C fan/gas 6. Tip the cauliflower into a roasting tray and add the onions.

4. 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.

5. Roast the vegetables for 40 minutes, until golden, turning halfway through cooking. Serve warm.

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

Now buy Chetna’s brilliant book

chetna mayan healthy IndianOur recipes are from Chetna’s Healthy Indian Vegetarian by Chetna Makan, which is published by Mitchell Beazley, price £20. To order a copy go to