Ingredients

The following ingredients have 4 Servings
  • 1 large cauliflower, cut into inch-sized florets
  • 1/2 teaspoon coriander seed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinammon
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 3 tablespoons sliced almonds

Instruction

  • Preheat the oven to 425° F. With a mortar and pestle, or the flat side of a chef's knife, lightly crush the coriander seeds. Add the crushed seeds to a bowl along with the cumin, cinnamon, olive oil, and salt.
  • Scatter the cauliflower florets over a rimmed baking sheet, then toss them with the oil-and-spice mixture. Roast for 15 minutes, then stir and roast for 10 more minutes. Sprinkle on the almonds and roast for another 5 to 10 minutes, or until the cauliflower and the almonds are nicely browned. Serve hot, warm, or cold.