Roasted Cauliflower

Ingredients

⅓ cup extra-virgin olive oil
1 Tbsp. coriander seeds
1 tsp cumin seeds
½ tsp peppercorns, whole
2.5 lbs cauliflower florets
1 red onion thinly sliced

Directions

  1. Heat the oven to 425o F. Grease a baking dish with some of the olive oil and set aside.
  2. Heat coriander seeds, cumin seeds, peppercorns for 2 minutes on medium heat, do not burn.
  3. Grind the coriander, cumin, and peppercorns in a coffee grinder or small food processor until fine.
  4. Mix the spices with the oil in a large bowl. Add the cauliflower and the onions and toss to coat.
    Transfer the vegetables to a baking dish and roast until they're tender, about 20 minutes,
    stirring every 5 minutes.

Yield: 8 servings
Serving Size: 3/4cup
Source: The Culinary Institute of America at Greystone, Napa Valley, California

Roasted Cauliflower nutrition label

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