Friday, November 15, 2013

Spiced Roasted Cauliflower

We had this as a side to Grilled Thai Chicken Breasts with Herb-Lemongrass Crust.  D didn't leave it in for the full 40 minutes because he thought it would get soft and he likes hard-roasted cauliflower.  I don't have a preference.

The taste was really good and complemented the Chicken very well.

Another find from Pinterest.  The recipe came from A Couple Cooks.

Spiced Roasted Cauliflower

Photo by ALB

Serves 4 as a side
From A Couple Cooks

One head cauliflower
One lemon
4 garlic cloves
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 to 2 teaspoons olive oil
Fresh ground pepper

1 Preheat the oven to 450°F. Chop the cauliflower into bite-sized pieces. Mince the four garlic cloves. Zest the lemon. In a small bowl, combine 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoons paprika, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon kosher salt.

2 Line a baking sheet with parchment paper. Place the cauliflower onto the sheet. Mix with lemon zest, garlic, and spice mix. Drizzle with 1 to 2 tablespoons olive oil, and lots of fresh ground pepper. Stir to coat evenly.

3 Bake for about 40 minutes, until tender, stirring occasionally.

To serve, squeeze on some fresh lemon juice and add a bit more kosher salt to taste. Serve warm.

Nutritional Information from MyFitnessPal
Calories: 86; Carbs: 14; Fat: 3; Protein: 5; Sodium: 307; Fiber: 6

Ingredients used for NI
Cauliflower - Raw, 1 head, large (6-7" dia)
Lemon Zest - Lemon, 1 Tbsp
Generic - Fresh Garlic Clove, 4 Clove (3.0 g)
Spices - Cumin, 2 tsp
Spices - Coriander, 2 teaspoon
Spices - Paprika, 1 tsp
Mccormick - Crushed Red Pepper Flakes, 0.5 tsp
Morton - Coarse Kosher Salt, (1/2 tsp)
Oil - Olive, 2 tsp

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