Roasted Cauliflower with Cumin and Coriander -

Crispy roasted cauliflower bites garnished with parsley in a bowl.

Roasted Cauliflower with Cumin and Coriander

This roasted cauliflower is coated in a warm spice blend and roasted until golden and tender, with just enough cayenne for a gentle kick. A simple vegetable side that pairs with so many things!

Course Side

Cuisine American

Prep Time 5

Cook Time 30

Servings servings

Calories 165kcal

Author Ann Otis

Ingredients

1 head cauliflower separated into 1-inch florets
1/4 cup olive oil
1 tablespoon ground cumin
1 teaspoon coriander
1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 400 F and line a large baking sheet with aluminum foil.
In a small bowl, whisk together the olive oil, cumin, coriander, cayenne and garlic powder and salt.
In a large bowl, toss the cauliflower with the spice mixture.
Spread the cauliflower evenly on a large baking sheet.
Roast in the preheated oven for about 30 minutes, tossing once halfway through, until cauliflower is tender and browned.

Video

Notes

Storage Instructions

Let the roasted cauliflower cool to room temperature, then store in an airtight container in the fridge for up to 4 days.

Reheat in a 400°F oven or air fryer for a few minutes to help re-crisp it, or enjoy straight from the fridge as a cold snack - it's surprisingly good either way.

Nutrition