In the days before we started cooking, I didn’t pay much attention to cauliflower. It was one of those throw-away vegetables – the one that everyone passes up on veggie trays.
I’ll admit, raw cauliflower isn’t quite as appealing as some of the other veggies on the tray. But it’s a whole different ballgame when you stick it in the oven. Roasting cauliflower brings out a flavor and texture that’s so delicious, it’s hard to resist gobbling up an entire head in one sitting!
At least we think so. So to add to our current collection of Roasted Cauliflower with Apples and Dill and Roasted Cauliflower (classic style), here’s a Mediterranean-spiced version to add to your repertoire!
We developed this recipe as a compliment to our Mediterranean bulgur and chickpea salad, and they were the perfect match. This recipe would also work well as a side for a wide variety of main courses, or as a snack (it’s got that popcorn-like addicting quality).
Spiced Roasted Cauliflower
Serves 4 as a side
What You Need
One head cauliflower
4 garlic cloves
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 to 2 teaspoons olive oil
Fresh ground pepper
What To Do
1 Preheat the oven to 450°F. Chop the cauliflower into bite-sized pieces. Mince the four garlic cloves. Zest the lemon. In a small bowl, combine 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoons paprika, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon kosher salt.
2 Line a baking sheet with parchment paper. Place the cauliflower onto the sheet. Mix with lemon zest, garlic, and spice mix. Drizzle with 1 to 2 tablespoons olive oil, and lots of fresh ground pepper. Stir to coat evenly.
3 Bake for about 40 minutes, until tender, stirring occasionally.
To serve, squeeze on some fresh lemon juice and add a bit more kosher salt to taste. Serve warm.