Quick and Easy

Roasted, Spiced, Almond-y Cauliflower

April 13, 2014
Photo by James Ransom
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

  • Prep time 5 minutes
  • Cook time 35 minutes
  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  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 Reviews

See what other Food52ers are saying.

  • Cheryl
    Cheryl
  • Kate Valleri
    Kate Valleri
  • Iglika Petrova/Sprig of Thyme
    Iglika Petrova/Sprig of Thyme
  • Judy
    Judy
  • Sana Sania Bania Ashraf
    Sana Sania Bania Ashraf
Review
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.