Slow-Roasted Cauliflower

Richard as I will remember him, exuding joie de vivre and inseparable from his Baby Lady (2014)

This post is dedicated in loving memory to Richard. Even though I’ve only known him for three years and I’ve had the pleasure to meet him ‘in real life’ only once for a wonderful weekend at his home, he was very dear to me and it is still hard to believe he is no longer with us. Richard has been a great inspiration for my cooking and this blog. Without him, I would not have liked cooking with chiles as much as I do now. But Richard was much more than the person who sent me a package full of chiles. We were in touch on a regular basis through our blogs as well as Facebook. He was generous, wise, funny, knowledgeable, helpful and kind. It was such a pleasure to cook together with him. We were in fact planning another weekend of cooking together next year, but alas that is not to be. I know that many others will miss him too, but of course my heart goes out especially to his beloved Baby Lady, who will now have to learn how to live without her Sweetieman. Elia, I am so so sorry for your loss. Life can be so cruel. We will always remember Richard, if only when we are eating chiles or talking of pouring shots…


Today’s recipe is the recipe that is the most popular on Richard’s blog. Of course it has chiles, but what is special about it is that the cauliflower is roasted slowly. This adds depth of flavor, or as Richard put it: “There is a sweetness from the slow roasting and caramelization of the cauliflower that you don’t get otherwise, the earthiness from the red chile, smokiness from the cumin and roasted chiles, tang and brightness from the lime and a floral element from the chopped cilantro at the end.” The effect is quite different from cauliflower roasted more quickly at a higher temperature.

The cooking time is a bit long because of the slow roasting, but otherwise this recipe is very straightforward. Here is my rendition.



For about 6 servings

1 large cauliflower

3 cloves garlic, minced

1 Tbsp red New Mexico chile powder (substitute Ancho chile powder)

1/2 tsp red chilli flakes

1 tsp cumin seeds

4 Tbsp olive oil

juice of 1/2 lime


cilantro leaves, to taste


In the picture you see a tablespoon of cumin seeds, since I roasted and ground more than I needed for this recipe.

Preheat the oven to 160C/325F (not fan forced). Toast the cumin seeds in the oven for about 10 minutes, then grind them.


In a bowl, combine the ground cumin with 3 minced garlic cloves, 1 Tbsp red New Mexico chile powder, 1/2 tsp red chilli flakes, 4 Tbsp olive oil, and salt. Stir to mix.

Of course there has to be a pouring shot in this post

Break the cauliflower into florets and put them in a large bowl. Add the chilli mixture…


…and mix until the cauliflower is coated with the mixture on all sides.


Arrange the cauliflower on a baking sheet, lined with parchment paper, in a single layer. It is important that the moisture can escape, otherwise the cauliflower will not become crunchy.


Roast the cauliflower in the oven at 160C/325F (not fan forced) for 1.5 to 2 hours, or until the cauliflower is tender on the inside as well as golden and crispy on the outside. Stir the cauliflower every half hour to ensure even cooking.


When it is done, take it out of the oven, add freshly squeezed lime juice…


…and cilantro to taste (which for me means just a little bit of cilantro). Serve at once or at room temperature.

Wine pairing

A Pouilly-Fumé or other Sauvignon Blanc that has tang, brightness, earthiness and smokiness.


19 thoughts on “Slow-Roasted Cauliflower

  1. Oh no! I hadn’t heard. Although we were only friends through wordpress, somehow the loss feels very real. I’ll make a point of cooking up some spicy cauliflower in memory of Richard for our Canadian Thanksgiving, which is this weekend.

    Liked by 1 person

  2. Oh no Stefan, I am so saddened to hear about the loss of our dear Richard. He will be so sorely missed in the food blogging community. Your post is a wonderful tribute to the great man and his Baby Lady. I will have to cook something like this in his honor soon.

    Liked by 2 people

  3. I am truly shocked. My heart goes out to Richard’s family. We all love to blog about whatever comes into our heads and I have grown to imagine that we are all just having a bit of fun in between our day-to-day lives, writing and photographing about the latest creation, or disaster, that besets our plate. To say goodbye to someone who has been doing the same for these past years brings home the finality of our existence and makes me realise that we are here for a reason. And, by the way, no one took photos of food preparation quite as well as he did (P.S, Richard, if you are reading this, can I have some of your little glass ingredient bowls, man those things are a kitchen essential and I just can’t get hold of them at the local supermarket..)
    R.I.P. (P.P.S; we are are here to blog about food, rock on brothers and sisters, it is what he’d have wanted, no doubt).

    Liked by 3 people

  4. Stefan I hadn’t heard of Richard’s death, I’m totally shocked!! He was incredibly generous toward me with tips and advice when I first made tonic water syrup to his recipe. My heart goes out to his family. Baked cauliflower for dinner tonight in his memory, with a large G&T!

    Liked by 3 people

  5. Shocked and saddened by this news. I so remember the time and care he always took to answer my comments . . . a thorough gentleman. Thank you for informing us . . .

    Liked by 3 people

  6. I am saddened to hear of Richard’s death. I feel I made a friend during the past year or so since discovering his blog and now he is gone. Your tribute to him was beautiful and I am grateful to you for your loving thoughts and remembrance of Richard. My heart goes out to Baby Lady — what a pair! I have learned so much from him and will miss his posts, always so enthusiastic about his latest creation. He is irreplaceable.

    Liked by 1 person

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