Description
Roasted Cauliflower with whole spices, garlic, lemon and parsley – a simple vegan side dish that is full of flavor! Vegan and gluten-free! The caraway seeds are optional but add amazing and unique flavor!
Ingredients
Units
Scale
- 1 large head cauliflower, cut into small florets
- 3 tablespoons olive oil, or enough to coat well.
- 6–8 cloves garlic, rough chopped
- 1 tablespoon coriander seeds, whole if possible (or use ground)
- 1 teaspoon caraway seeds (or sub more cumin seeds)
- 1 teaspoon cumin seeds, (or ground cumin)
- 3/4 tsp salt
- 1/2 teaspoon pepper
- 1/4–1/2 teaspoon chili flakes
- zest of one lemon
- 1/2 cup chopped flat-leaf parsley
Instructions
- Preheat oven to 425F
- Trim leaves off the cauliflower, and cut it into small 1 -inch florets.
- Place in a bowl and toss with the olive oil. Add the garlic, coriander seeds, cumin seeds, caraway seeds, salt, pepper, chili flakes, lemon zest. Toss to coat well.
- Place on a parchment-lined baking sheet and roast in the middle rack of the oven for 20-25 minutes, tossing halfway through, until fork tender and lightly edges are lightly crispy. Note: Depending on the size that you cut them this may need more or less time.
- Place in a serving dish making sure to get all the seeds from the tray- nd toss with the fresh chopped Italian parsley right before serving. Taste for salt, add more if needed.
- Enjoy!
Notes
TIP: If your cauliflower is cut too big, your garlic may burn, so cut it into small florets (or for larger florets, cook at 400F for 30 minutes)
Nutrition
- Serving Size:
- Calories: 136
- Sugar: 1.8 g
- Sodium: 339.7 mg
- Fat: 11.1 g
- Saturated Fat: 1.7 g
- Carbohydrates: 8.8 g
- Fiber: 3.3 g
- Protein: 3.5 g
- Cholesterol: 0 mg
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