I’m a little cauliflower obsessed (sorry kale, I’ve moved on for a bit). Cauliflower is a really lovely canvas for all kinds of big flavors. This is a version I’ve been making a lot lately: roasted cauliflower with whole cumin and coriander seeds and chiles de arbol. You could substitute for ground spices, but I really suggest using whole spices– it truly transforms a dish with so few ingredients. I also always have these on hand and use them in a variety of dishes so they’re worth having around. Topped off with a cool tangy cilantro-garlic yogurt, this roast cauliflower dish will become a regular in your dinner rotation!
- 1 head of cauliflower
- 1 15-ounce can of cooked chickpeas, drained and patted dry with paper towels
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander seeds
- 2-4 chiles de arbol (if you like spicy, add even more!)
- 6 ounces of plain thick yogurt, like Greek yogurt
- small handful of cilantro, finely chopped
- 1 clove of garlic, finely minced
- olive oil
- sea salt and freshly ground black pepper
Preheat the oven to 425 degrees Fahrenheit with the rack at the highest position. In a mortar and pestle or with a spice grinder, grind the spices into a coarse dust.
Core the cauliflower and slice into irregular wedges and slices. Transfer to baking sheet lined with parchment, add chickpeas, spices, torn up chiles de arbol, a generous pinch of salt and pepper and a couple glugs of olive oil. Toss with hands until everything is coated in oil.
Roast cauliflower in the oven for about 20 minutes, using tongs and tossing the cauliflower half-way so both sides brown. Blast them under the broiler for a couple minutes more at the end if you want more browning.
While you wait for the cauliflower to roast, make the yogurt sauce by combining the yogurt, cilantro, garlic, and a small pinch of salt. Add just a tiny splash of water to thin out the yogurt to the consistency of your liking and mix. Personally, I like it just a little bit runny so I add a couple splashes of water.
Plate cauliflower and dollop yogurt over the vegetables.