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Prep time
5 minutes
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Cook time
35 minutes
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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
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Ingredients
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1
large cauliflower, cut into inch-sized florets
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1/2 teaspoon
coriander seed
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1/2 teaspoon
ground cumin
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1/2 teaspoon
ground cinammon
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3 tablespoons
olive oil
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1/2 teaspoon
kosher salt
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3 tablespoons
sliced almonds
Directions
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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.
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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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