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Spiced Roasted Cauliflower

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Spiced Roasted Cauliflower

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!

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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).

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More Recipes with Cauliflower
Roasted Cauliflower with Apples and Dill
Roasted Cauliflower
Marinated Cauliflower Salad
Roasted Harvest Vegetables with Quinoa

Spiced Roasted Cauliflower
Serves 4 as a side

What You Need
One head cauliflower
One lemon
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.

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Comments 27

  1. jackie @ marin mama cooks

    Roasted cauliflower is the best! We can’t get enough of it in my house. I can’t believe that my mom use to serve it up to me steamed and plain. Yuck!

    I love what you have done here. I am definitely going to make this and try some of your other cauliflower recipes as well.

    1. Alex

      We are using dried and ground coriander seeds for this recipe. We would say ‘cilantro’ if we were using leafy coriander. Let us know if you try it out.

  2. Lauren @ Healthy Food For Living

    I absolutely love roasted cauliflower! I cut the head into “planks” for more surface area, and the cauliflower caramelizes beautifully. The flavors you used in this recipe sound delicious paired together, and I’m looking forward to trying some of the other recipes you linked to as well.

  3. Heather Taylor @ Kids in the Sink

    I had never tried roasted cauliflower (and wasn’t a fan of cauliflower at all) until we saw your recipe for it. And then we fell in love. I’ve come to the conclusion that roasted ANYTHING is delicious. Can’t wait to try the new combo of flavors.

  4. Laura {gourmettenyc}

    This cauliflower recipe looks delicious. I usually toss my cauliflower in olive oil, salt, pepper, and cumin or red pepper before baking, so I’m looking forward to trying this refreshing twist on one of my favorite vegetables.

  5. Kankana

    First time in your blog and it’s SO beautiful! The photos .. the recipes. Glad to find you.
    You are right about cauliflower.. i won’t call it my favorite but when roasted it kind of brings out it’s true color and can get you addicted to it :)

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