Roasted coriander cauliflower

Roasted coriander cauliflower

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(29 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4 as a side dish
Give cauliflower a bit of zing by adding coriander and red onion to make a low fat, vitamin C-packed side dish

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal118
  • fat7g
  • saturates1g
  • carbs9g
  • sugars7g
  • fibre3g
  • protein5g
  • salt0.03g
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  • 1 head cauliflower, about 500g, cut into florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 red onion, sliced into thick wedges
  • 1 tsp ground coriander
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • handful fresh coriander, to serve


  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.

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Comments (27)

elaine32C's picture

Easy to make and very tasty. I was going to fry some chicken separately. but ended up adding the pieces to the tray and cooking as traybake. Also served with a dip of yogurt/lemon juice/lemon zest. All cooked in the 25 mins.

hilaryys's picture

Delicious dish - I was annoyed because I rather overcooked it and it fell apart but that's what happens when you have a very busy Easter lunch for 10 to dish up so I will do it again when I can give it more attention. I'm surprised one commentator found the cauliflower didn't cook in time - it must depend on what size pieces you cut it in to.

lizleicester's picture

Delicious, even with ordinary onions rather than red ones.

runforwood's picture

Had as a starter, very nice.

KochinVeronica's picture

Really delicious!

Suzica's picture

Innitially I followed the recipe exactly. It was excellent! The second time I made it I added some lemon juice (just a little) before baking and I also supplemented the vegetables with some pumpkin cubes.

gaviotaroquero's picture


trevkam's picture

1 tbsp olive oil = 119 calories.

thesashbynoe's picture

Did you actually try the recipe? Because you can't rate it low simply because it uses oil. That's most of the savory recipes on this site.

jane911's picture

And 2 tablespoons between 4 people. Still healthy. 1/2 T of oil for a meal.

dorothyd's picture

Really tasty way to have cauliflower and the flavour of the onions was devine. Definitely a winner.

lolaypop's picture

nice and easy, a very nice accompaniment.

elthar's picture

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

annaliseweck's picture

Delicious and SUPER easy

njvines's picture

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

tonyben's picture

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.

tonyben's picture

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.

psamiad1's picture

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

sophieahh's picture

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.

chaanah's picture

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

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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