Jamie Oliver

Roasted cauliflower with cumin, coriander and almonds

Crunchy and wonderfully spicy

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Roasted cauliflower with cumin, coriander and almonds

Serves 4
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    173
    9%
  • Fat
    14.4g
    21%
  • Saturates
    3.8g
    19%
  • Protein
    7.1g
    16%
  • Carbs
    5.1g
    2%
  • Sugar
    4.2g
    5%
  • Salt
    0.55g
    9%
  • Fibre
    3.2g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Cook with Jamie
Recipe From

Cook with Jamie

Nutrition per serving
  • Calories
    173
    9%
  • Fat
    14.4g
    21%
  • Saturates
    3.8g
    19%
  • Protein
    7.1g
    16%
  • Carbs
    5.1g
    2%
  • Sugar
    4.2g
    5%
  • Salt
    0.55g
    9%
  • Fibre
    3.2g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 head cauliflower , outer green leaves removed, broken into florets
  • sea salt
  • olive oil
  • 1 knob butter
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1-2 dried red chillies
  • 1 handful blanched almonds , smashed
  • 1 lemon , zest and juice of
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Method

Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, 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 good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds 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. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.

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