This dressed-up roasted cauliflower side dish is aromatic and tastes sophisticated, but is super-simple to prep. I couldn’t eat more than a bite or two because cauliflower is on my list of low-FODMAP no-go’s, but the rest of our family enjoyed this. Both of our sons ate these veggie’s without complaint! We adapted this recipe from Alice Hart’s Vegetarian pan-fried version. We served this alongside our Roasted Trout with Bacon.
Roasted Cauliflower with Cumin, Chili, and Almonds
This dressed-up roasted cauliflower side dish is aromatic and tastes sophisticated, but is super-simple to prep.
Prep Time5 mins
Cook Time30 mins
Servings: 4
Calories: 179kcal
Ingredients
- 4 tbsp extra virgin olive oil
- 1 small cauliflower separated into small florets
- 1 1/2 tsp cumin seeds
- 1 red chili deseeded and finely sliced
- 3/4 cup slivered almonds
- 2 tbsp parsley chopped
- Kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
- Toss the cauliflower florets in 3 tablespoons of the olive oil, Kosher salt, freshly ground black pepper, cumin seeds, and red chili, and then spread out evenly on the prepared sheet.
- Roast in the oven for 25-30 minutes, or until the florets develop brown and crispy spots. Add the almonds for the final 2-3 minutes in the oven, watching to ensure they don't burn.
- Transfer everything to a medium bowl and toss with additional 1 tablespoon of olive oil plus chopped parsley. Enjoy!
Notes
This recipe was adapted from Alice Hart’s Vegetarian cookbook.
If like me, you can’t tolerate cauliflower but can handle small amounts of broccoli, cabbage, or Brussels sprouts, I suggest you swap in one these and give this recipe a try The flavor combo is worth the experiment!
