We all have those recipes. The ones we come back to time and time again, no matter the season or situation. They can do it all—flexible enough to serve at a special dinner or munch on for actually-satisfying desk lunches. They won’t let you down, no matter what. For me, that recipe is Nicholas Day’s Roasted Spiced Almond-y Cauliflower.
I remember first trying this dish when Day introduced it to the site in 2014. I was blown away by how a screaming-hot oven could transform humble cauliflower into such crispy, comforting, addictive bites. The addition of earthy cumin, slightly citrusy coriander seeds, and warm cinnamon complement the crunch of toasted almonds. And for such complex flavors, the method couldn’t be simpler. Just toss the florets in spices and oil, then roast for 30 or so minutes (stirring every so often to keep everything from burning).
Day mentions that the recipe is adaptable, and I’ve pushed and stretched his instructions in every which way. I’ve used pecans or walnuts instead of almonds, added coins of carrots or cubed butternut squash to my cauliflower, sprinkled everything with paprika and cardamom. It hasn’t failed me yet.
And recently I powered through an entire workweek with the help of this practically-magic cauliflower. Below, I’ve outlined five ways to repurpose Day’s dish into a variety of meals throughout the week—that is, if you don’t eat it all right off the sheet pan.
Set yourself up for the week by making two batches of the Roasted Spiced Almond-y Cauliflower over the weekend.
Pick these ingredients up for the rest of the week:
What's your never-fail recipe? Are you in love with this cauliflower, too? Share menu ideas in the comments below!