Spiced Roasted Cauliflower

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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27 thoughts on “Spiced Roasted Cauliflower

  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.

    Reply
    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.

      Reply
  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.

    Reply
  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.

    Reply
  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.

    Reply
  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 :)

    Reply
  6. Secret Diary of a Foodie

    I love roasted cauliflower too – and your recipe for it with the spices and flavours you’ve picked looks delicious, I need to try this!

    One of my favourite ways is to roast it until golden, with a liberal dose of olive oil, sea salt and pepper, then once it’s ready, crumble feta over it along with shredded mint and lemon juice – a link to my recipe here if you fancy a look!

    http://bit.ly/rpaiN5

    Really pleased I found your blog – lovely posts and photography! x

    Reply
  7. Richard

    Cauliflower has always been dear to me. I think it must e up there with green tea with regards to its health benefits. It’s not only the healthy side that makes this veg so interesting, it is also mathmatically very interesting as it has a distinct fractual dimension: http://en.wikipedia.org/wiki/File:Cauliflower_Fractal_AVM.JPG

    I”ve had some really good versions but this one certainly looks worthy of a crack. I normally have it as my main veg in a chicken casserole as it seems to do well no matter how you cook it. I think I will mix the spices you talk about here and add them to my casserole. Don’t worry though, I’ll try them on their own too :)

    Reply
  8. Inger

    Just made this….and wow….loved it…..want to save some for lunch tomorrow….but it does not look like that is going to happen. Can I just say how amazing the house smells right now? Good call…thanks!

    Reply
  9. Tammy D

    I continually wonder how I lived half a century without eating roast cauliflower! It is so good! A little lemon juice, and little garlic, a little Parmesan cheese, whatever suits you, and now I can try your recipe. So good and soooo good for you!

    Reply
  10. Lindsay

    We’ve made this recipe twice now with beautiful results. Last night we threw in some parsnips with the cauliflower and it was great! Thanks!

    Reply
  11. Charlie

    Made this tonight with some chunks of chicken breast (my family wont give up meat yet) it was fantastic!

    Reply
  12. Phyre

    I’ve been meaning to make this dish forever and I finally did today. Turns out I should have made this so much sooner because people could not stop eating and since it’s cauliflower no one felt guilty for the indulgence!

    Strangely though my baking time was half of the 40 minutes you guys put down. I guess that’s due to the fact I have a hot-air oven. I already took 10% off the temperature (200 Celsius) to account for that fact but after 20 minutes mine were already perfect. My oven’s a monster…

    With under 5 minutes of prep time and 20 minutes of baking I think this recipe will become a staple in my house – I’m already thinking of my next herb combination. Thank you guys for the inspiration!

    Reply
  13. Melissa

    As I type this, I am eating the cauliflower in this recipe. All I can say is DELISH! It is FABULOUS! My daughter wanted some but I don’t think there is enough to share. LOL!

    Reply
  14. Joanna

    Made this for dinner tonight, it was delicious! I was eating it as I dished up dinner, and as I cleared away afterwards! My 22 month old daughter loved it too, she ate all of hers before anything else on her plate, then some of mine. Seriously good! Kinda hoping my husband doesn’t like it when he gets home…

    Reply
    1. Sonja Post author

      So glad you enjoyed this — and your daughter too! I love hearing about recipes that kids eat up! We don’t have any (yet!), but I imagine it will be an interesting challenge learning how to please both kids and adults when that time comes. Thanks for writing!

      Reply

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