Ingredients

The following ingredients have 3 Servings
  • 1 large head cauliflower, cut into small florets
  • 3 tablespoons olive oil, or enough to coat well.
  • 6-8 cloves garlic, rough chopped
  • 1 tablespoon coriander seeds, whole if possible (or use ground)
  • 1 teaspoon caraway seeds  (or sub more cumin seeds)
  • 1 teaspoon cumin seeds,  (or ground cumin)
  • ¾  tsp salt
  • ½ teaspoon pepper
  • ¼-½ teaspoon chili flakes
  • zest of one lemon
  • ½ cup chopped flat-leaf parsley

Instruction

  • Preheat oven to 425F
  • Trim leaves off the cauliflower, and cut it into small 1 -inch florets.
  • Place in a bowl and toss with the olive oil. Add the garlic, coriander seeds, cumin seeds, caraway seeds, salt, pepper, chili flakes, lemon zest. Toss to coat well.
  • Place on a parchment-lined baking sheet and roast in the middle rack of the oven for 20-25 minutes, tossing halfway through,  until fork tender and lightly edges are lightly crispy. Note: Depending on the size that you cut them this may need more or less time.
  • Place in a serving dish making sure to get all the seeds from the tray- nd toss with the fresh chopped Italian parsley right before serving. Taste for salt, add more if needed.
  • Enjoy!