Recipe - Roasted Cauliflower with Cumin Coriander Almonds

Roasted cauliflower with cumin, coriander & almonds

Serves; 4
Difficulty; easy
Preparation time; 5 minutes
Cooking time; 25 minutes


  • 1 head cauliflower, outer green leaves removed, broken into florets
  • sea salt
  • coconut oil
  • 15 gr organic butter
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1-2 dried red chillies
  • 1 handful almond slivers (soaked and dried)
  • zest and juice of 1 lemon

Optional extra:
Serve with fresh green leaves of your choice, chickpeas and/or black sesame seeds.

Preheat your oven to 200C. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a sieve, 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 generous amount of coconut oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt 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. Toast for about a minute longer then put the pan into the preheated oven for about 15 minutes to crisp up. Sprinkle with the almond slivers


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