Servings: 6 (click to scale)
Ingredients
- 1 1/2 tsp coriander seed
- 1/2 tsp cumin seed
- 1 1/2 tsp cardamom seed
- 1/4 tsp ground black pepper cracked
- 1/8 tsp crushed red pepper flakes
- 1/8 tsp salt
- 1 1/2 lb cauliflower florets
- 1/2 cup red onion julienne sliced
- 2 tsp olive oil
- 1 Tbsp lemon juice
- 1 Tbsp fresh parsley chopped
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Instructions
- Pre-heat oven to 400 degrees. Place coriander and cumin seeds in dry skillet and toast over low heat until aromatic, about 30 seconds to 1 minute. Place in spice grinder with cardamom, pepper, chili flakes and salt. Process until fine.
- In a large bowl combine cauliflower, red onions, spice mix an olive oil. Toss to combine and coat. Spread onto a sheet pan in a single layer and roast until tender, stirring every 15 minutes. Toss with lemon juice and parsley.
Nutrition
Calories: 55kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Sodium: 55mg | Fiber: 3g
