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%
  • Sugars
    4.2g
    5%
  • Salt
    0.55g
    9%
  • Fibre
    3.2g
    -

Of an adult's reference intake

Cook with Jamie
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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

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

Of an adult's reference intake


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