AuthorTiziana SantiDifficultyBeginner
Preheat the oven to 180 degrees.
In a bowl mix the cauliflower florets, oil, garlic coriander and salt until evenly coated.
Place in a single layer on an unoiled baking tray and bake until the cauliflower is tender and begins to turn a golden brown, 20 to 30 minutes. Carefully stir a few times during baking. While the Cauliflower is baking you can chop the tomatoes. Chop the parsley and mix with the tomatoes, adding salt and pepper to taste.
Remove the roasted cauliflower from the oven and transfer it to a shallow serving bowl. Allow it to cool to room temperature; then top with the tomatoes and parsley.
Add freshly grinded caraway seeds to the cauliflower and decorate with lemon wedges.
© Copyright Sound Chef
Ingredients
Directions
Preheat the oven to 180 degrees.
In a bowl mix the cauliflower florets, oil, garlic coriander and salt until evenly coated.
Place in a single layer on an unoiled baking tray and bake until the cauliflower is tender and begins to turn a golden brown, 20 to 30 minutes. Carefully stir a few times during baking. While the Cauliflower is baking you can chop the tomatoes. Chop the parsley and mix with the tomatoes, adding salt and pepper to taste.
Remove the roasted cauliflower from the oven and transfer it to a shallow serving bowl. Allow it to cool to room temperature; then top with the tomatoes and parsley.
Add freshly grinded caraway seeds to the cauliflower and decorate with lemon wedges.
Leave a Reply