About
The spice mix on this cauliflower is super addicting! It’s sweet, spicy and savory. I like to roast my cauliflower at a high temp for a short amount of time, so it’s done faster, retains a crunch and get some good color. I could see this spice mix on other veggies like zucchini too! This recipe says to use coriander seed, but used ground coriander.
Ingredients
- 1 medium head (5-6 in. dia) cauliflower
- 2 tsp, whole cumin seed
- 2 teaspoon spices coriander seed
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 3 tablespoon olive oil
Instructions
- Preheat oven to 425 F. Cut cauliflower head into quarters and remove the core from each quarter. This will cause the florets to come apart. Break them up with your hands and toss into a large bowl.
- Mix spice mix together including the cumin seeds, turmeric, cinnamon, cayenne pepper and garlic powder.
- Add 3 T olive oil to cauliflower florets and about half of the spice mixture, adding more if you want more spice. Add 1 teaspoon of salt. Toss again.
- Roast for 20-22 minutes until cauliflower is cooked through, but still slightly crunchy.
Nutrition Facts
- Servings: 5
- Calories: 111.7kcal (per serving)
- Fat: 8.9g (per serving)
- Carbs: 7.8g (per serving)
- Protein: 2.6g (per serving)
