Author Notes: Lightly adapted from Melissa Clark’s In the Kitchen with a Good Appetite. Her version has whole cumin, coriander and brown mustard seeds. It’s a spice mixture that’s very adaptable, obviously; my current version is below. Also, if you don’t have sliced almonds, substitute some chopped almonds or cashews. —Nicholas Day
Serves: 4
Prep time: 5 min
Cook time: 35 min
Ingredients
-
1
large cauliflower, cut into inch-sized florets
-
1/2
teaspoon coriander seed
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1/2
teaspoon ground cumin
-
1/2
teaspoon ground cinammon
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3
tablespoons olive oil
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1/2
teaspoon kosher salt
-
3
tablespoons sliced almonds
Directions
- Preheat the oven to 425° F. With a mortar and pestle, or the flat side of a chef’s knife, lightly crush the coriander seeds. Add the crushed seeds to a bowl along with the cumin, cinnamon, olive oil, and salt.
- Scatter the cauliflower florets over a rimmed baking sheet, then toss them with the oil-and-spice mixture. Roast for 15 minutes, then stir and roast for 10 more minutes. Sprinkle on the almonds and roast for another 5 to 10 minutes, or until the cauliflower and the almonds are nicely browned. Serve hot, warm, or cold.
/4a7ebea6-512c-4b4c-a613-af6fca7eca41--2014-0415_nicholas_roasted-spiced-almond-y-cauliflower-004.jpg "Roasted, Spiced, Almond-y Cauliflower 2")
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Photo by James Ransom
/72ed90bf-3471-4c93-87dc-c9b180783074--2014-0415_nicholas_roasted-spiced-almond-y-cauliflower-008.jpg "Roasted, Spiced, Almond-y Cauliflower 3")
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Photo by James Ransom
