If someone told me I’d fall for Malaysian roasted cauliflower, I would have laughed. I already enjoy raw cauliflower and fried versions, but this roasted take surprised me — it’s truly delicious. You should try it.
I finally had a moment to write this, though it took some patience. My kids, whom I adore, kept coming into my office one by one asking for snacks, paper, glue sticks, and which game to play. The requests never end.
When that happens, I usually pause and make something to eat for them — that quiets them down right away.
This roasted cauliflower is one of the side dishes (or snacks) I made for my family last week. To my surprise, everyone loved it. Whenever I roast a whole cauliflower, it gets eaten, which makes me happy because it’s a healthy and very flavorful option.
Side dishes you might like
Malaysian satay seasoning is traditionally used for satay: seasoned and skewered meats or tofu, grilled and served with sauce. It’s aromatic and balanced with spices like coriander, turmeric, ginger, garlic, onion powder, cumin, and lemongrass, sometimes with chili for heat. You can make your own mix at home to suit your taste.
I wondered how much flavor the satay seasoning would lend to cauliflower. I love cauliflower in many forms, and this version was a clear winner. At first glance, it may look outside some people’s comfort zones, but the taste won everyone over. I liked it so much I bought three more cauliflowers right away.
This post updates an older recipe and photos. I plan to film a new video soon.
- Trim away leaves and any brown spots. Break the cauliflower into bite-sized florets and wash. Place the florets in a large mixing bowl and pat dry with paper towels.
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Add 1 teaspoon coarse salt and 1 tablespoon Malaysian satay seasoning (add an extra teaspoon if you prefer bolder flavor). Mix gently so the florets remain intact.
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Squeeze the juice of half a lemon over the cauliflower, drizzle with 1 tablespoon olive oil, and toss until every piece is lightly coated.
- Arrange the seasoned florets on a roasting pan or baking sheet lined with parchment paper or a reusable mat. Keep them in a single layer with small gaps between pieces so they roast evenly.
- Roast in a preheated oven at 375°F (190°C). Roast about 20 minutes, then give the pan a shake or turn the florets and roast an additional 20–30 minutes, depending on how tender and browned you prefer them. For an air fryer, settings will vary — try 15 minutes first and add time if you want them crunchier.
You might also like these recipes:
Meatless Meatballs with Cauliflower and Broccoli
Southern English Pea Salad
Grilled Spicy Corn Salad
If you make Malaysian roasted cauliflower, please leave a comment or share a photo on social media such as Instagram or Facebook. Tag @sandraseasycooking and use the hashtag #sandraseasycooking so I can see your results. If you prefer privacy, feel free to DM a picture — I love seeing what you create.
Malaysian Roasted Cauliflower
5 minutes
40 minutes
45 minutes
Easy and flavorful side dish: Malaysian roasted cauliflower, crispy outside and tender inside.
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 the oven to 375°F (190°C).
- Trim leaves and any brown spots. Break the cauliflower into smaller florets and wash.
- Place the florets in a large mixing bowl and pat dry with paper towels.
- Add 1 teaspoon coarse salt and 1 tablespoon Malaysian seasoning. Gently mix to avoid crumbling the florets.
- Add lemon juice and drizzle with olive oil. Toss until each floret is evenly coated.
- Spread the florets in a single layer on a roasting pan or baking sheet lined with parchment.
- Roast for about 20 minutes, then turn or shake the pan and roast another 20–30 minutes until golden and tender. For an air fryer, start with about 15 minutes and add time for extra crispiness.
- The result should be slightly crunchy on the outside and soft on the inside. If any moisture remains, drain briefly on paper towels before serving.
Notes
Serve as a side with rice, chicken, or fish. Roasted cauliflower also makes a great base for soups or blended purées.
Nutrition Information (per serving)
Yield: 4 | Serving Size: 1
Calories: 202 • Total Fat: 11g • Saturated Fat: 5g • Sodium: 906mg • Carbohydrates: 20g • Fiber: 4g • Protein: 8g
Nutrition data is approximate and provided for reference only.