If you had told me I would love Malaysian roasted cauliflower, I would have thought you were joking. I enjoy raw cauliflower and fried cauliflower, but I never expected to be this enthusiastic about a roasted version. It turned out to be delicious—seriously, you should try it.
Finally I found a moment to write. I managed one short paragraph before my children—whom I adore—popped into my office one after another.
They came in a steady rotation asking for food, paper, glue sticks, and which game to play. The requests felt endless.
There is no winning that battle, so I usually put everything aside and make a quick snack for them. It quiets them down almost instantly.
This roasted cauliflower is one of the side dishes—or snacks, as I prefer to call them—that I made for my family last week.
To my surprise, everyone enjoyed it. Each time I roast a whole cauliflower, it disappears. I love that it’s a healthy snack bursting with flavor.
Side dishes you might like
Malaysian satay seasoning is typically used for satay: seasoned, sliced or diced meats, tofu, or fish that are skewered and grilled, then served with a sauce. But it works beautifully on roasted vegetables too.
You can make your own seasoning by combining coriander, turmeric, ginger, garlic powder, onion powder, cumin, lemongrass, a pinch of chili, salt and pepper. Add olive oil and a little lemon juice for extra brightness, and you’re set.
I wondered how much flavor this seasoning would give to cauliflower. I love cauliflower in any form—raw, fried, or roasted—and this version was an instant hit at my table.
At first glance my family thought it might be outside their comfort zone. Once they tasted it, though, there were no complaints. It convinced me to buy three more cauliflowers the next day—it was that good.
This video is older and I’m updating the recipe and photos. I plan to film a new video in the coming weeks.
- Trim off leaves and any brown spots, separate the cauliflower into smaller pieces and wash thoroughly. Place the florets in a large mixing bowl and pat them dry with paper towels as much as possible.
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Add 1 teaspoon of coarse salt and 1 tablespoon of Malaysian satay seasoning; mix gently so the cauliflower doesn’t crumble.
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Squeeze the juice of half a lemon over the cauliflower and drizzle with olive oil, then toss to coat each piece evenly.
- Transfer the seasoned florets to a roasting or baking pan lined with parchment or a silicone mat. Arrange them in a single layer with a little space between pieces to allow even roasting.
- Roast at 375°F (190°C) for about 20 minutes, then shake the pan and roast an additional 20 to 30 minutes, depending on how tender and crispy you like the cauliflower and on your oven. If you use an air fryer, the time will be much shorter—start with 15 minutes and adjust until you reach your preferred texture.
You might also like these recipes:
Meatless Meatballs with Cauliflower and Broccoli
Southern English Pea Salad
Grilled Spicy Corn Salad
If you try this Malaysian roasted cauliflower, please leave a comment or share a photo on social media. Tag @sandraseasycooking and use the hashtag #sandraseasycooking so I can see your version.
If you prefer privacy, you can DM me a picture—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 leaves and any brown spots, then separate cauliflower into smaller pieces and wash.
- Place florets in a large mixing bowl and pat dry with paper towels as much as you can.
- Add 1 teaspoon coarse salt and 1 tablespoon Malaysian seasoning; mix gently to avoid breaking the florets.
- Add lemon juice and drizzle with olive oil, tossing to coat each piece.
- Transfer to a roasting pan or baking sheet lined with parchment or a silicone mat. Spread in a single layer with space between pieces.
- Roast for about 20 minutes, then shake the pan and roast another 20–30 minutes, depending on your preferred doneness and your oven. For an air fryer, start with 15 minutes and increase as needed for crispiness.
- The cauliflower should be slightly crunchy outside and tender inside. If excess moisture remains, drain on kitchen paper towels.
Notes
This makes a great side dish. Serve it with rice, chicken, or fish, or use roasted cauliflower as the base for a flavorful soup.
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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