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Roasted Cauliflower


  • 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


  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.
  5. 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


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