Roasted Cauliflower with Garlic, Lemon and Parsley

 

1 large head cauliflower, cut into small florets

3 T. olive oil, or enough to coat well.

6-8 cloves garlic, rough chopped

1 T. coriander seeds, whole if possible (or use ground)

1 tsp. caraway seeds (or sub more cumin seeds)

1 tsp. cumin seeds, (or ground cumin)

3/4 tsp. salt

1/2 tsp. pepper

1/4-1/2 tsp. chili flakes

zest of one lemon

1/2 cup chopped flat-leaf parsley

 

Preheat oven to 425F. Trim leaves off the cauliflower, and cut it into small 1 -inch florets.

Place in a bowl and toss with the olive oil. Add the garlic, coriander seeds, cumin seeds, caraway seeds, salt, pepper, chili flakes, lemon zest. Toss to coat well. Place on a parchment-lined baking sheet and roast in the middle rack of the oven for 20-25 minutes, tossing halfway through,  until fork tender and lightly edges are lightly crispy. Note: Depending on the size that you cut them this may need more or less time. Place in a serving dish making sure to get all the seeds from the tray- and toss with the fresh chopped Italian parsley right before serving. Taste for salt, add more if needed. TIP: If your cauliflower is cut too big, your garlic may burn, so cut it into small florets (or for larger florets, cook at 400F for 30 minutes)