Roasted cauliflower with coriander seeds and garlic

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Roasted cauliflower with coriander seeds and garlic

March 18, 2015 by Robin Ellis

The usual story here this morning; a cauliflower lurking in the fridge.

Poor neglected things.

It’s the way they present themselves in that uptight manner–a defensive helmet of non-cooperation; if there’s something else in the fridge you are likely to choose that.

Anyway…

After a week in London there wasn’t much of an alternative, so out came the L. C. (lurking cauliflower). In my second cook book, Healthy Eating for Life, there is the perfect simple recipe (from Delia Smith), to go with the grilled lamb chops for lunch. For 4 as a vegetable or 2 as a main course

1lb/450gm cauliflower–broken up into smallish florets

1 generous tsp coriander seeds—pounded in a pestle and mortar

2 tbsp olive oil 2 garlic cloves—pulped with a small teaspoon of salt in a mortar and pestle

salt and pepper

Set the oven at 200C/400F/gas mark 6

Put the cauliflower florets in a large bowl. Sprinkle over and mix in the crushed coriander seeds. Whisk the crushed garlic and olive oil together. Mix in this little sauce, coating the florets thoroughly.

Spread them on a roasting tray in a single layer. Season with salt and pepper.

Roast in the oven for about 30 minutes—checking for doneness after 20 minutes; they should be just tender and charred a little. You can dry roast some sunflower seeds in a pan on the hob and sprinkle them over the transformed cauliflower if you like–I forgot to do this today!

Meredith said it didn’t matter–and gave it the thumbs up.

Posted in Food, other sides to this life, Recipes | 17 Comments

17 Responses

on March 18, 2015 at 3:52 pm | Reply FionaR

Great to see you on the tv this week and hope you enjoyed your trip . Loving the new Poldark but it can’t beat the original ! Enjoy all the recipes & the life style is definitely suiting you , thanks again for this great website !
- on March 18, 2015 at 3:55 pm | Reply Robin Ellis
  
  Thanks Fiona–I’m enjoying it.
on March 18, 2015 at 3:52 pm | Reply rjmaloney

This recipe is delicious! I made it several weeks ago and loved it. I didn’t have coriander seeds so used powder and it still was great
- on March 18, 2015 at 3:56 pm | Reply Robin Ellis
  
  Good to know it works with the powder.
on March 18, 2015 at 3:53 pm | Reply suesharpe04

I’ve been doing something similar with my LCs – I flit between chili flakes & olive oil and three pepper & chili-olive oil – they taste fantastic!
I guess I’ll have to try the coriander version, now – Why didn’t I think of it? *sulks*
- on March 18, 2015 at 3:57 pm | Reply Robin Ellis
  
  The spice informed olive oil is a good idea.
on March 18, 2015 at 4:25 pm | Reply Steven Hill

This a poem that has been attributed to Isaac Newton, scribbling on his death bed. Strange, feverish last thoughts, from that brilliant mind:

Ode to the melancholy cauliflower
Choleric flower of flawed design
Cerebral in appearance and weight
A vegetable that is much maligned

“It’s not my fault,” says the c-flower
“God has made us, each in our way”
“I enjoy my view, from where I am”
“Blame me not, for your dismay.”

The apple falls down and never up
Plants stretch to the sky
Perfection in unadorned terms
Imagination unlearned

For when in the hands of a master
Less driven by prejudicial sight
Colly and Flower bloom like dandelions
In a soup, a garnish, a culinary delight

(translated from the Olde English by Gimmelwald)
- on March 18, 2015 at 7:05 pm | Reply Robin Ellis
  
  Ah yes! that well known poet-on-the-side genius scientist–known for singing his ditties round the fire after a hard day establishing basic laws of nature…
on March 18, 2015 at 5:40 pm | Reply shawdiane

Tried this straightaway & mmmm .. amazed at the intense taste in this dish. My Doug adores cauliflower so you have another 10 out of 10. He raises a glass to you tonight – 🙂 To Robin here here! Have a lovely week. Shawdiane UK

🍀Shawdiane

>
- on March 18, 2015 at 6:39 pm | Reply Robin Ellis
  
  Thanks, Diane.
on March 18, 2015 at 8:15 pm | Reply Amy in Centreville

Spouse & I are nuts for fried cauliflower served with Robin’s Baba G. recipe.
https://robin-ellis.net/2012/09/01/moutabal-baba-ganoush-lebanese-aubergine-and-tahini-puree/
on March 18, 2015 at 8:36 pm | Reply elaineward

Robin this will be on the menu, I quite cauliflower but Jimmy doesn’t, so will try this cunning little plan.
- on March 19, 2015 at 6:55 am | Reply Robin Ellis
  
  Good luck!
on March 18, 2015 at 11:02 pm | Reply Dianne P

Welcome back, Robin & Meredith! I bet the cats slept close by last night!
I loved this recipe last time you shared it, Robin–my first time pounding fresh coriander! Thanks for reminding me…will put cauliflower on my shopping list! 🙂
on March 19, 2015 at 6:22 am | Reply autumnmiss

Yum, cauliflower is a much underused veggie and i love it, rest of family dont. Will give your recipe a try and check for doneness (is that a professional cheffy term) ;-P

Gill
- on March 19, 2015 at 6:55 am | Reply Robin Ellis
  
  Doneness will do!
on March 19, 2015 at 8:11 pm | Reply Meg Daley-Reynolds

Thanks Robin – looking forward to trying this out especially pounding a few things in the pestle and mortar. I love cauliflower soup (my favourite soup in winter). Sadly winter seems such a long way off – autumn as hot as the fires of hell in Brisbane at the moment. Looking forward to the new version of Poldark coming to Australia – in the meantime my husband and I are re-watching the original for the? (I’ve lost count of the number of times).