Quick and Easy

Roasted, Spiced, Almond-y Cauliflower

April 13, 2014
11 Ratings
Photo by James Ransom
  • Prep time 5 minutes
  • Cook time 35 minutes
  • Serves 4
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

What You'll Need
  • 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° F. 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.

See what other Food52ers are saying.

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I'm the author of a book on the science and history of infancy, Baby Meets World. My website is nicholasday.net; I tweet over at @nicksday. And if you need any good playdoh recipes, just ask.

16 Reviews

Seabird January 18, 2021
This is delicious! A new way to enjoy cauliflower - I have also combined with broccoli!

screaming J. November 21, 2020
I was nervous about this dish for a couple of reasons. It was my first time using this kind of blend of spices (North African?), and I'm not a big fan of cilantro. But I liked it. Unless you're someone who absolutely hates cilantro, don't skip it. The bright cilantro gave the earthy spices a nice lift.
Asta C. December 3, 2019
So good! An immediate new favorite with my husband too.
Cheryl November 21, 2018
This is so, so good! For Thanksgiving, I made a double batch because the organic cauliflowers weren't large; I wish I had quadrupled it. Perhaps next time, I will increase the oven temp. I cooked on 425 in my convection oven and think that the higher temp will equal more browning without overcooking. After it finished roasting I began to eat the too-tiny bits and was tempted to continue on but restrained myself. I was somewhat leery of the spice combo, but it was perfect! Thank you!
Kate V. October 21, 2018
This was nice. I’d never tried roasting cauliflower. Had to add more salt for our liking.
bottomupfood January 20, 2016
This is an awesome recipe. I think we've made it ten times now. It is always awesome.
Kristin I. June 1, 2015
I have already made this three or four times and have shared the recipe with others as a tasty and easy cauliflower dish. My 5-year-old loves this recipe and practically eats half of it every time! As a result she says cauliflower is her favorite veg. This makes a great side with lamb merguez or other meats with similar spices (cumin, garlic, etc.)
Iglika P. April 28, 2015
This looks amazing! I have been looking for a good cauliflower recipe, that is both flavorful and perfectly roasted for a long time. Thank you for sharing!
Swapan M. October 21, 2014
"Aloo Gobi" (potato / cauliflower) is one of the most popular vegetarian dishes in the Indian sub-continent. Variations of allo gobi can be found across South East Asia, tasting widely different from each other.
Judy June 7, 2014
This was so good. It is going to the top of side dishes to make again!
Sana S. May 25, 2014
Aloo gobi is a Southeast Asian dish of cauliflower and potatoes. Spices are slightly different than what is listed here.
cookinalong May 23, 2014
OK. Now I HAVE TO know what aloo gobi is!
Victoria C. May 13, 2014
This is delicious. I am thinking that adding golden raisins to this recipe would be good.
Nicholas D. May 21, 2014
And it WAS good.
erinrae April 29, 2014
Just made this... fantastic and simple! Make sure to let everything brown and crisp up. Perfect with a seared ribeye.
B. A. April 27, 2014
Made at CM. Didn't have coriander or almonds. Used walnuts. Really good.