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
Heat the oven to 425o F. Grease a baking dish with some of the olive oil and set aside.
Heat coriander seeds, cumin seeds, peppercorns for 2 minutes on medium heat, do not burn.
Grind the coriander, cumin, and peppercorns in a coffee grinder or small food processor until fine.
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