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Coriander Cauliflower with garlic, lemon and caraway |

Roasted Cauliflower with Whole Spices


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!


Units Scale
  • 1 large head cauliflower, cut into small florets
  • 3 tablespoons olive oil, or enough to coat well.
  • 68 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
  • 1/41/2 teaspoon chili flakes
  • zest of one lemon
  • 1/2 cup chopped flat-leaf parsley


  1. Preheat oven to 425F
  2. Trim leaves off the cauliflower, and cut it into small 1 -inch florets.
  3. Place in a bowl and toss with the olive oil. Add the garlic, coriander seeds, cumin seedscaraway seeds, salt, pepper, chili flakes, lemon zest. Toss to coat well.
  4. 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.
  5. 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.
  6. Enjoy!


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)


  • 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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