Roasted Cauliflower With Coriander And Cumin Seeds Recipes

BEST ROASTED CAULIFLOWER RECIPE

Steps:

• Preheat the oven to anywhere between 450 to 475 degrees F (or 250 degrees C)
• Place the cauliflower florets on a large baking sheet. Drizzle extra virgin olive oil and toss to make sure florets are coated, add more EVOO as needed but don't overdo it!
• Combine the cumin and harissa in a small dish. Season cauliflower with the spice mixture and a generous pinch of salt and black pepper. Toss again to combine. Spread cauliflower florets well on the baking sheet so that they are in one layer.
• Cover the baking sheet with foil and place on the middle rack of your heated oven. Roast covered for 15 minutes, then carefully remove the foil and return the baking sheet to the oven. Roast for another 20 to 30 minutes or so, occasionally rotating the baking sheet and turning cauliflower florets over, using a pair of tongs. (Cauliflower should be so tender and caramelized or even charred in some parts).
• If serving with tahini, use the roasting time to make tahini sauce according to this recipe.
• Remove from heat and carefully transfer roasted cauliflower to a serving dish. Immediately add the lemon juice, a little drizzle of tahini (if you like), toasted nuts and a little fresh parsley for garnish. If you're like me and want even more flavor, sprinkle a bit more harissa spice.
• Serve the tahini sauce in a bowl on the side for dipping.

ROASTED CAULIFLOWER WITH CUMIN, CORIANDER AND ALMONDS

Steps:

• Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.

ROASTED CAULIFLOWER WITH CUMIN AND TURMERIC RECIPE BY TASTY

Steps:

• Preheat oven to 450˚F (220˚C).
• In a mixing bowl combine the cauliflower, olive oil, cumin, turmeric, chili powder, and salt and mix with tongs until evenly coated.
• Place seasoned cauliflower on parchment lined baking sheet and roast in preheated oven for 15 minutes or until lightly browned.
• Enjoy!

ROASTED CAULIFLOWER WITH CUMIN, CORIANDER AND ALMONDS

Steps:

• Preheat your oven to 200°C/400°F/gas 6.
• Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly).
• Toss it in a good lug of olive oil and the butter.
• In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them.
• After a couple of minutes, add the cauliflower. When it gets a n.
• ice bit of colour on it, add the lemon zest and juice and mix around well.
• Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.

CARDAMOM-ROASTED CAULIFLOWER

Steps:

• Preheat oven to 425 degrees. Brush a 9-by-13-inch baking dish or other large gratin dish with olive oil and set aside.
• In a coffee grinder or small food processor, grind together cardamom pods, chiles, coriander, cumin, and whole peppercorns until fine. Mix the spices with oil in a large bowl. Add cauliflower and onion; toss to coat.
• Transfer vegetables to prepared baking dish and roast until tender, about 1 hour, stirring every 20 minutes. Season with salt and serve immediately.

CAULIFLOWER WITH CUMIN SEED

Steps:

• Heat a skillet over medium heat until hot but not smoking.
• Add the cumin seeds and cook until the seeds begin to brown and pop, about 1 minute.
• Remove from skillet and reserve.
• Heat the oil in the same skillet, add the garlic, and sauté for 30 seconds.
• Add the cauliflower and sauté, stirring occasionally, about 5 minutes, until the cauliflower begins to brown.
• Add the toasted cumin seed, salt and pepper, toss well and serve.

CAULIFLOWER WITH GINGER AND MUSTARD SEEDS

Steps:

• In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the mustard seeds, covered, stirring occasionally, until the popping subsides. Add the gingerroot and the turmeric and cook the mixture, stirring, for 30 seconds. Add the cauliflower, stirring to coat it with the oil, and 1/2 cup water and steam the mixture, covered, adding more water a few tablespoons at a time if it evaporates, for 6 to 10 minutes, or until the cauliflower is just tender. Season the cauliflower mixture with the lemon juice and salt and pepper and stir in the coriander.

ROASTED CAULIFLOWER WITH CORIANDER AND CUMIN SEEDS

Steps:

• Preheat oven to 450° F.
• Cut cauliflower into 1-inch flowerets and in a roasting pan or ovenproof skillet toss with remaining ingredients. Roast mixture in oven 25 minutes, or until cauliflower is just tender.