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Coriander Cauliflower with garlic, lemon and caraway |

Simple Roasted Cauliflower with garlic, lemon and parsley!


Roasted Cauliflower with garlic, lemon, parsley and coriander seeds – a simple vegan side dish that is full of flavor! Vegan and gluten free! The caraways seeds are optional but add amazing and unique flavor!


  • 1 large head cauliflower, cut into florets
  • 8 cloves garlic, rough chopped
  • 1 tablespoon coriander seeds, whole if possible ( or use ground)
  • 1 teaspoon caraway seeds ( or sub 2 teaspoons cumin seeds, or 2 teaspoons ground cumin)
  • ¾  tsp kosher salt
  • zest of one lemon
  •  ½ -1 cup fresh chopped Italian parsley
  • 3 T olive oil, or enough to coat
  • pinch chili flakes


  1. Pre heat 450 F Oven.
  2. Trim leaves off the cauliflower, and cut into small florets.
  3. Place in a bowl and toss with the garlic, coriander seeds, caraway seeds, salt, pepper, chili flakes, lemon zest and olive oil. Toss to coat well.
  4. Place on a parchment-lined baking sheet and roast in oven for 20-25 minutes, or until fork tender and lightly edges are lightly crisp and browned, tossing halfway through.
  5. Place in a serving dish and toss with the fresh chopped Italian parsley right before serving.
  6. Sprinkle with chili flakes if you like. Enjoy!


You can also cut the cauliflower into ¾ inch thick “steaks”,  keeping the stem in tact, preparing the same way,  spreading out on a sheet pan to bake.

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