Roasted, Spiced, Almond-y Cauliflower

By • April 13, 2014 11 Comments



Author Notes: Lightly adapted from Melissa Clark's In the Kitchen with a Good Appetite. Her version has whole cumin, coriander and brown mustard seeds. It's a spice mixture that's very adaptable, obviously; my current version is below. Also, if you don't have sliced almonds, substitute some chopped almonds or cashews.Nicholas Day

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Serves 4

  • 1 large cauliflower, cut into inch-sized florets
  • 1/2 teaspoon coriander seed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinammon
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 3 tablespoons sliced almonds
  1. Preheat the oven to 425 degrees. With a mortar and pestle, or the flat side of a chef's knife, lightly crush the coriander seeds. Add the crushed seeds to a bowl along with the cumin, cinnamon, olive oil, and salt.
  2. Scatter the cauliflower florets over a rimmed baking sheet, then toss them with the oil-and-spice mixture. Roast for 15 minutes, then stir and roast for 10 more minutes. Sprinkle on the almonds and roast for another 5 to 10 minutes, or until the cauliflower and the almonds are nicely browned. Serve hot, warm, or cold.

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