Roasted coriander cauliflower

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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

  Belkey rated this recipe

  

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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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• AEJ

  19 February 2009

  AEJ rated and commented on this recipe

  

  So easy, so delicious. Lovely and cauliflowery with a twist. I served it with lentil and spinach curry and home made fennel seed flat bread. Brilliant.

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• hlnharrison

  28 February 2009

  hlnharrison rated and commented on this recipe

  

  Yummy.

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• cmf-foodfile

  25 March 2009

  cmf-foodfile commented on this recipe

  I really like the idea of this - usually cauliflower has to be cauli&cheese, or it needs a good gravy over it. I'll give this a try. AEJ - you mentioned a lentil and spinach curry. Can you forward your recipe? I'm not huge on really spicy food - but I can accomodate some spiciness, and hopefully adapt the recipe towards that.

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• lee

  16 April 2009

  lee rated and commented on this recipe

  

  Looked good but didn't taste as good, bit dry and couldn't taste the fresh coriander, maybe i didn't put enough olive oil in.

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• Gwen

  07 July 2009

  Gwen rated and commented on this recipe

  

  Great cauliflower recipe.

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• Chaanah

  20 October 2009

  Chaanah commented on this recipe

  I did try this recipe and it was lovely,...and I would never have cooked coliflower like this either it was delicious.......... but I have now been experimenting TRY THIS roast coliflower, butternut squash, leeks and corgets with a dash of olive oil and 2 chopped sherlots some pepper and a little goats cheese and bake for about 35-45 min turning the veg about half way (time wise) and serve........very nice

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• Chaanah

  20 October 2009

  Chaanah rated this recipe

  

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• Sophie

  23 November 2009

  Sophie rated and commented on this recipe

  

  I added carrots which went well with the cauliflower and onion. Used the minimum of oil however added a spoonful of the juices from the roast chicken pan which gave a great flavour.

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• Alex

  07 January 2010

  Alex rated this recipe

  

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• Sam

  26 July 2010

  Sam rated and commented on this recipe

  

  Found it quite dry even though I used 3tbsp of olive oil and wouldn't do it again.

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• kinsella

  14 August 2010

  kinsella commented on this recipe

  a very tasty dish but even after 45 minutes the cauliflower wasn't cooked. I suggest that the cauliflower be blanched for a couple of minutes before putting in the oven.

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• kinsella

  14 August 2010

  kinsella commented on this recipe

  a very tasty dish but even after 45 minutes the cauliflower wasn't cooked. I suggest that the cauliflower be blanched for a couple of minutes before putting in the oven.

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• Imogen

  20 September 2010

  Imogen rated this recipe

  

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• Nicola

  23 January 2011

  Nicola rated and commented on this recipe

  

  Have never roasted cauliflower before. I was pleasantly suprised - very tasty!

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• Annalise Weckesser

  25 January 2011

  Annalise Weckesser rated and commented on this recipe

  

  Delicious and SUPER easy

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• Elthar

  20 March 2011

  Elthar rated and commented on this recipe

  

  A wonderful and easy way to make a side dish. Went great along with lamb and roasted shallots.

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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

Preparation 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 5.0g, carbohydrate 9.0g, fat 7.0 g, saturated fat 1.0g, fibre 3.0g, sugar 7.0g, salt 0.03 g

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