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Roasted cauliflower with cumin, coriander and almonds

Roasted cauliflower with cumin, coriander and almonds

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Roasted cauliflower with cumin, coriander and almonds

Crunchy and wonderfully spicy

  • Germany
  • Netherlands
  • UK

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Crunchy and wonderfully spicy

Serves 4

Cooks In25 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 173 9%

  • Fat 14.4g 21%

  • Saturates 3.8g 19%

  • Sugars 4.2g 5%

  • Salt 0.55g 9%

  • Protein 7.1g 14%

  • Carbs 5.1g 2%

  • Fibre 3.2g -

Of an adult's reference intake


  • 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

Recipe From

Cook with Jamie


  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.

Watch the video: Moroccan Spiced Cauliflower Soup (July 2022).


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