Roasted Cauliflower with Whole Spices
Ingredients
The cauliflower
-
1
large head
cauliflower, cut into small florets
The seasoning
-
3
tablespoons
olive oil
-
6–8
cloves
garlic, rough chopped
-
1
tablespoon
coriander seeds, whole
-
1
teaspoon
caraway seeds
-
1
teaspoon
cumin seeds
-
¾
teaspoon
salt
-
½
teaspoon
pepper
-
¼–½
teaspoon
chili flakes
-
1
zest
lemon
-
½
cup
chopped flat-leaf parsley
Instructions
- Preheat the oven to 425°F.
- Trim the leaves off the cauliflower and cut it into small 1-inch florets.
- In a bowl, toss the cauliflower florets with olive oil, garlic, coriander seeds, cumin seeds, caraway seeds, salt, pepper, chili flakes, and lemon zest until well coated.
- Spread the mixture on a parchment-lined baking sheet.
- Roast in the oven for 20-25 minutes, tossing halfway through, until fork-tender and lightly crispy on the edges.
- Transfer to a serving dish, ensuring to include all the seeds from the tray, and toss with fresh parsley before serving.
- Taste and adjust salt if necessary.
Nutrition Facts (estimated)
Servings
2-4
Calories
136
Total fat
11.1g
Total carbohydrates
8.8g
Total protein
3.5g
Sodium
339.7mg
Cholesterol
0mg
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