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Recipe Detail Page
Roasted Coriander Cauliflower
Early Summer 2012
Firm white florets of cauliflower are deliciously coated with a savoury seed mixture and briefly roasted—or barbecued if a perforated vegetable grilling sheet is available.
1 large head cauliflower
3 tbsp (45 mL) olive oil, divided
2 large cloves garlic, minced
2 tbsp (30 mL) ground coriander seed
¾ tsp (4 mL) salt
¼ tsp (1 mL) freshly ground black pepper
1 tbsp (15 mL) freshly squeezed lemon juice
2 tbsp (30 mL) finely chopped fresh Coriander leaves
1 Preheat oven to 450°F (230°C).
2 Core and separate cauliflower into large 2-inch (5-cm) pieces: there should be 8 to 10 cups (2 to 2.5 L). Turn into a large mixing bowl. Mix 2 tbsp (30 mL) olive oil with garlic; toss with cauliflower. Mix seed with salt and pepper; sprinkle over cauliflower. Toss until evenly coated.
3 Spread cauliflower on an ungreased baking sheet. Bake in oven centre for 20 minutes or until cauliflower is lightly roasted and just tender when pierced. If barbecuing, rearrange pieces frequently.
4 Turn roasted cauliflower into a large warmed bowl. Sprinkle with lemon juice and remaining 1 tbsp (15 mL) oil; toss. Sprinkle with fresh coriander; toss again.
Serves 6 to 8
