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1. Heat oven to 220C/fan 200C/gas 7. In a roasting tin, toss the cauliflower, red onion, ground coriander and olive oil together with some salt and pepper. Roast for 25 mins, tossing occasionally until the vegetables are starting to brown. Toss through the coriander and serve.

Per serving

118 kcalories, protein 5g, carbohydrate 9g, fat 7 g, saturated fat 1g, fibre 3g, salt 0.03 g

'The coriander and onion in this recipe gave the cauliflower a kick and great texture. My parents came over for dinner recently, and were very impressed with this recipe!'

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• pammytwo

  11 November 2007

  pammytwo rated and commented on this recipe

  

  Excellent side dish and interesting way of doing cauliflower as it can be quite boring when just boiled or steamed.

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• Liina

  31 March 2008

  Liina rated this recipe

  

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• Belkey

  14 April 2008

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• irene

  24 April 2008

  irene rated and commented on this recipe

  

  I have made this dish several times and have really enjoyed it.The last two times I have not added onion as my husband does not enjoy these but it didn't detract from the recipe at all. It is just a good way to enjoy what is in my opinion a tasteless vegetable.

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Ingredients

• 1 head cauliflower , about 500g, cut into florets
• 2 red onions , sliced into thick wedges
• 1 tsp ground coriander
• 2 tbsp olive oil
• handful fresh coriander , to serve

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Difficulty and servings

Serves 4 as a side dish

Preperation and cooking times

Prep 5 mins

Cook 25 mins

Vegetarian, Low-fat

Ingredients

• 1 head cauliflower , about 500g, cut into florets
• 2 red onions , sliced into thick wedges
• 1 tsp ground coriander
• 2 tbsp olive oil
• handful fresh coriander , to serve

Per serving

118 kcalories, protein 5g, carbohydrate 9g, fat 7 g, saturated fat 1g, fibre 3g, salt 0.03 g

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