Description
Spicy, crunchy roasted cauliflower—a simple side dish packed with flavor. Perfect for a weeknight dinner or a special occasion.
Ingredients
Units
Scale
- 1 cups (237 ml) olive oil
- 1 lbs (454 g) cauliflower
- 2-3 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp crushed chilli flakes
- 1 tsp salt
- 1/2 a lemon
Instructions
- Preheat your oven to 200°F (93°C).
- Spread the cauliflower across a baking tray.
- Drizzle with olive oil and sprinkle with spices, salt, and minced garlic.
- Ensure each floret is evenly coated.
- Bake for 20-25 minutes, until crispy and golden.
- Squeeze lemon juice over the florets (optional) and serve.
Notes
- For extra crispy cauliflower, ensure the florets are roughly the same size and that they’re not overcrowded on the baking tray.
- To reduce the spiciness, start with 1/2 teaspoon of chili flakes and add more to taste.
- Roasted cauliflower keeps well for up to 3 days in an airtight container in the refrigerator. Reheat gently in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 5
- Protein: 5