Feasting at Home : Roasted Cauliflower with Coriander, Caraway and Garlic

October 28, 2012

Roasted Cauliflower with Coriander, Caraway and Garlic

roasted cauliflower with garlic and coriander seeds

Comfort is often found in the kitchen. With the turn of a dial, warmth and aroma permeate the cold dark parts of our home and psyche. Wet drizzly days can be made a little brighter by simply turning the oven on and roasting something.  Try it and see. During the busy workweek we don't always have the luxury or time to put a huge roast in the oven and let it cook for hours on end. But there are other things we can roast that can be made in a fraction of the time, at a fraction of the cost, which have the same comforting effect.

Cauliflower, one of fall's most humble ingredients is completely transformed when simply roasted with  olive oil, garlic, coriander seeds, caraway seeds and lemon zest. And the best thing is the transformation happens in less than 30 minutes, with the oven doing most of the work.  Because cauliflower has a natural richness and heartiness when roasted, this recipe is does not call for any cheese. Its full flavor will convert even the most apprehensive of cauliflower eaters.

Preheat the oven to 450F

Trim the leaves of the bottom of the cauliflower leaving the stems intact. With a sharp knife, slice strait through, about 3/4 of an inch thick.

Slice 6 cloves of garlic...not too thin.
In a bowl toss the cauliflower with the olive oil, coriander seeds, caraway seeds, lemon zest , salt, pepper, garlic and chili flakes, coating each piece well. Lay in a single layer on a greased baking sheet.
Roast 20-25 minutes, until golden and soft enough to pierce with a fork.

Remove from the oven and arrange on a platter or baking dish, scraping up all the seeds, crispy garlic and brown bits, sprinkling it over top. Add fresh chopped Italian parsley. 

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Roasted Cauliflower with Garlic and Coriander
Perfect fall side dish...vegan and gluten free!
  • 1 head cauliflower
  • 6 cloves garlic finely minced
  • 1 T coriander seeds
  • 1 tsp caraway seeds
  • 1/2 tsp kosher salt
  • zest of half a lemon lemon zest
  • 1 T fresh Chopped italian parsley
  • 3 T olive oil
  • pinch chili flakes

Pre heat 450 F Oven. Trim leaves off cauliflower, leaving stem intact, and slice into 3/4 inch slices. Slice garlic.
Place both in a bowl and sprinkle garlic, coriander seeds, caraway seeds, salt, pepper, chili flakes, lemon zest and 2 T olive oil. Toss to coat well. Grease baking sheet with 1 T olive oil, spread out cauliflower mixture so and roast in oven for 20-25 minutes, or until fork tender and lightly browned. Arrange on a platter and sprinkle with chopped Italian parsley and a little more lemon zest.
Prep time: Cook time: Total time: Yield: 2-4 servings


  1. I made this for lunch and it was very yummy, thank you!! I substituted pine nuts for coriander seeds but still loved it!

    1. You are welcome! I am so glad it turned out!

  2. i love the gorgeous pictures and the coriander garlic flavors in this!

  3. i wish i had two califlower heads i would have made it twice good

  4. I love a good roasted cauliflower and this recipe looks divine!

  5. Oh boy, this looks yummy, too!! I adore cauliflower!

  6. 6 servings? Either mine was a small cauliflower, or it was simply so good that I had to stop myself from eating it all at once! When I cut it as directed, I ended up with only a few actual slices as shown in the picture, a lot of medium florets, and some crumbles which got super-brown, crisp and with the toasted/caramelized pieces of garlic made a wonderful 'topping' sprinkled over the larger pieces. This is a real winner, thank you!

    1. Thanks and I will adjust the serving size down to 2-4. Brian and I eat this easily between the two of us, but I wasn't sure others would would as much! Glad you liked it.

  7. This was delicious. Great flavors and so easy to make. In the words of my 5 year old daughter: "I just love this." Thank you for sharing this recipe.