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Malaysian Roasted Cauliflower

Malaysian Roasted Cauliflower

Course Side Dish
Cuisine Malaysian
Keyword Malaysian, Asian, Side Dish, healthy
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Author Sandra | Sandra's Easy Cooking


  • 1 Cauliflower medium size
  • tsp. Coarse salt, or to taste
  • 1 tbsp.  Malaysian Satay Seasoning  1 teaspoon more for a stronger flavor
  • Juice from 1/2 Lemon
  • 1 tbsp. Olive Oil


  1. Preheat oven at 375°F (190°C).
  2. Trim off leaves and any brown spots, then separate cauliflower into smaller pieces and wash. Place in large (mixing) bowl. Pat dry with a paper towel as much as you can.
  3. Add 1 teaspoon of Coarse salt and 1 tablespoon of Malaysian seasoning; mix, trying not to crumble cauliflower.
  4. Add lemon juice and drizzle oil, then toss it to coat each piece.
  5. Transfer it into Roasting pan, or baking pan lined with parchment paper/mat etc. Try to keep it in a single layer, meaning separate pieces so they have a little space in between.
  6. Roast for 20-30 minutes, then open the oven and simply shake the baking pan and turn cauliflower around.

  7. Let the cauliflower roast for 15 to 20 more minutes. Shake the baking/roast pan again and turn the oven on the broiler (high) just for a minute or so. Stay close, and try not to burn cauliflower. This also depends on how well done you want your cauliflower. I like it this way.

  8. The taste is a little crunchy on the outside, and soft on the inside. If there is moisture, place it on the kitchen paper towel to absorb any extra moisture.

Recipe Notes

This could be served as a side dish. Pair it with rice, chicken or fish. You can make a soup with roasted cauliflower.

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