Roasted Cauliflower with Whole Spices
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.9 out of 5 stars
(10)
Ingredients
2 servings
- 1 large head cauliflower, cut into small florets
- 3 tablespoons olive oil, or enough to coat well.
- 6-8 cloves garlic, rough chopped
- 1 tablespoon coriander seeds, whole if possible (or use ground)
- 1 teaspoon caraway seeds (or sub more cumin seeds)
- 1 teaspoon cumin seeds, (or ground cumin)
- ¾ tsp salt
- ½ teaspoon pepper
- ¼-½ teaspoon chili flakes
- zest of one lemon
- ½ cup chopped flat-leaf parsley
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Preparation
Step 1
Preheat oven to 425F
Step 2
Trim leaves off the cauliflower, and cut it into small 1 -inch florets.
Step 3
Place in a bowl and toss with the olive oil. Add the garlic, coriander seeds, cumin seeds, caraway seeds, salt, pepper, chili flakes, lemon zest. Toss to coat well.
Step 4
Place on a parchment-lined baking sheet and roast in the middle rack of the oven for 20-25 minutes, tossing halfway through, until fork tender and lightly edges are lightly crispy. Note: Depending on the size that you cut them this may need more or less time.
Step 5
Place in a serving dish making sure to get all the seeds from the tray- nd toss with the fresh chopped Italian parsley right before serving. Taste for salt, add more if needed.
Step 6
Enjoy!
Step 7
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