Coriander roasted cauliflower serves nutritional double duty as a healthy vegetable and protein-and-fiber-packed legume dish all rolled into one. It’s got a ton of warm, Middle Eastern-inspired flavor that serves as the perfect accompaniment to any simply-prepared chicken, fish, or meat.
Roasted vegetable side dishes are typically not hard, but holy cow, can they get boring. It’s easy to get into a rut with the same seasonings and the same prep, but lately I’ve been focused on striking a balance between boring and complicated. It’s easy to create a show-stopping roasted vegetable dish that takes longer to make than anyone has to spend on a mid-week meal; it’s harder to create one that’s unique and interesting and quick and easy.
Enter this coriander roasted cauliflower recipe, which recently broke me out of a real side dish funk. Inspired by Middle Eastern cuisine, it’s got some big, bright flavor from ground coriander, which is–in my opinion–an underutilized spice outside of the Mediterranean. Combined with cumin and garlic, it gives the cauliflower a warm, bright counterbalance to its usual nutty sweetness.
I’ve actually gone one step further in this recipe, which is to serve the cauliflower over a plate of creamy, garlicky hummus. It’s technically optional, but might be my favorite part of this recipe. In the spirit of keeping dinner prep quick and easy, I call for store-bought hummus, though I won’t fight anyone who wants to whip up a batch of the homemade variety.
Ingredients and substitutions
Ground coriander - Coriander seed is a bright, citrusy spice that pairs perfectly with cauliflower. If you don’t have it in your pantry it’s worth purchasing! I use it in chili, stews, tacos, and burgers regularly.
Ground cumin - Cumin is often used with coriander to balance its sweetness.
Granulated garlic - Garlic powder will work here, but the granulated form helps the cauliflower brown around the edges as it roasts.
Fine sea salt - My salt of choice. Kosher salt is fine too.
Cauliflower - For easier prep, buy florets instead of an entire head.
Extra virgin olive oil - Avocado or canola oil also work.
Cooking spray - I use non-GMO canola oil spray or EVOO in an oil mister.
Pine nuts - Optional, but they add a toasty, nutty crunch that my whole family really liked.
Fresh parsley - Also optional, but delicious and pretty!
Hummus - I love serving this cauliflower side dish over a plate of creamy, garlicky hummus. Choose a wide, flat serving utensil so your family can scoop the hummus and cauliflower together onto their plates. You can also serve the hummus on the side, or leave it out altogether.
FAQ: Coriander roasted cauliflower
Absolutely! Prepare the cauliflower as described in the recipe while preheating your air fryer to 390 degrees. If your air fryer basket isn’t nonstick, I recommend spraying it down with cooking spray or using a parchment paper liner. Roast the cauliflower in the preheated air fryer for 13-15 minutes, or until crisp-tender and browned around the edges.
Yes! This recipe would be delicious with carrots, cubed potatoes or kohlrabi, or root vegetables such as turnips or rutabaga.
I typically use plain or garlic hummus for this recipe, but the sky's the limit when it comes to pairing coriander roasted cauliflower with different flavors of hummus. I generally serve it with a batch of white bean hummus.
Serving suggestions
Coriander crusted cauliflower is a dish that truly lends itself to a veg-forward style of eating. There’s a lot going on in this recipe flavor-wise, making it perfect for serving as the star of a meal. Here are a few ideas:
- Pair it with grilled salmon topped with a drizzle of pomegranate molasses.
- Serve alongside citrusy roast chicken such as this one from The Mediterranean Dish.
- Offer this dish as part of a hearty mezze appetizer spread.
Tips for the best coriander roasted cauliflower
Don’t skip preheating your sheet pan. This is one of my favorite techniques for roasting vegetables. Starting with a hot pan speeds up cooking in a way that can give your veggies crispy edges and crisp-tender centers. It also helps cut down on cooking time.
Spray the pan down well with the cooking spray. Pouring veg onto a hot dry pan can create a sticky situation, so be generous with your cooking spray before adding the cauliflower to your baking sheet.
Let your hummus come to room temperature. Hummus tends to be stiff when it’s cold, and cold hummus will also cool your cauliflower down dramatically before it reaches the table. I take the hummus out of the fridge when I start this recipe so it has a good 25-30 minutes to come to room temperature before serving.
Prep ahead and storage
The cauliflower, the spice mix, and the hummus can all be prepared ahead of time and assembled just before roasting.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Coriander Roasted Cauliflower
Equipment
- 1 Small skillet
Ingredients
- 3 teaspoons coriander
- 1 teaspoon cumin
- ½ teaspoon granulated garlic
- ½ teaspoon fine sea salt
- 1 large or 2 small heads of cauliflower separated into florets
- 2 tablespoons extra virgin olive oil divided
- Cooking spray
- ¼ cup pine nuts
- 3 tablespoons fresh parsley roughly chopped
- 1½ cups store-bought hummus (or use this recipe make your own)
Instructions
- Place a rimmed baking sheet in the oven and preheat to 425 degrees. Add the cauliflower florets to a large mixing bowl.
- Mix spices, garlic, and salt, together in a small bowl and stir to combine. Drizzle the olive oil over the cauliflower and toss to coat. Sprinkle the spice mix over the cauliflower and toss again.
- When the oven is preheated, take the baking sheet out and set it on the stovetop. Close the oven to preserve the heat. Spray baking sheet down well with cooking spray, then spread the cauliflower out in a single layer. I like to make sure all of the cut/flat sides are in contact with the pan, this will ensure they get a little crispy around the edges.
- Roast for 15 minutes, then take the pan out of the oven (close the oven to preserve the temperature), and use a spatula to turn the cauliflower pieces. Return the pan to the oven for 10-15 more minutes, until the cauliflower is crisp-tender and browned around the edges. Remove from the oven and allow to cool for 5 minutes.
- Add the pine nuts to a dry skillet and toast over medium heat, stirring constantly, until pleasantly browned. Be careful not to burn them.
- Spread the hummus out on a platter or in a shallow bowl in a ½-inch layer. Top with the cauliflower and pine nuts, and garnish with roughly chopped parsley.
Need more servings?
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Nutrition*
*All nutritional values are estimates only. They are calculated by an online resource.
Susan says
Actually had all the ingredients on hand. Thank you, great flavors. And leftovers are super yummy cold.
Lisa says
Thank you so much, Susan! I'm glad you enjoyed this recipe.
Erica says
So good!
Lisa says
I'm glad you liked it!