Roasted Cauliflower With Cumin, Coriander And Almonds – a delicious recipe with cauliflower, salt, olive oil, knob butter, cumin seeds, coriander seeds. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat your oven to 200u00b0C/400u00b0F/gas 6.
2
Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly).
3
Toss it in a good lug of olive oil and the butter.
4
In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them.
5
After a couple of minutes, add the cauliflower. When it gets a n.
6
ice bit of colour on it, add the lemon zest and juice and mix around well.
7
Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.
391
kcal
Calories
33
g
Fat
19
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 head cauliflower, outer green leaves removed, broken into florets, sea salt, olive oil, 1 knob butter, and more.
Yes, Roasted Cauliflower With Cumin, Coriander And Almonds falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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