Spicy Roasted Cauliflower
with Lemon & Coriander

This is one of our absolute favourite cauliflower dishes — bold, fragrant, addictive

Whole florets coated in cumin, coriander, chilli and turmeric, roasted until charred and tender, then finished with a big squeeze of lemon and fresh coriander. The perfect sidekick to any curry, roast meat or grilled fish.

Golden spicy roasted cauliflower with lemon

Crispy edges, tender heart, massive flavour.

Serves
4–6

Prep
10 min

Cook
40 min

Oven
200 °C

Ingredients – Classic Spicy Roast Cauliflower

1 large cauliflower, cut into small even florets
3–4 tablespoons olive oil (enough to coat well)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried chilli flakes (adjust to taste)
2 garlic cloves, crushed
Pinch of ground turmeric
Juice of 1 lemon
Handful fresh coriander leaves, roughly chopped
Salt & freshly ground black pepper

Method – Classic

1. Preheat the oven to 200 °C.

2. Drizzle a small amount of olive oil in a large baking tray and place in the oven to heat up.

3. Cut the cauliflower into small, even-sized florets and place in a large bowl.

4. In a small jug, mix together the ground cumin, ground coriander, chilli flakes, crushed garlic, turmeric and 3 tablespoons olive oil. Pour over the cauliflower and toss very well so every piece is coated — add a little extra oil if needed.

5. Carefully tip the cauliflower into the hot baking tray (it will sizzle!). Spread out in a single layer.

6. Roast for about 40 minutes, tossing 2–3 times during cooking, until the cauliflower is tender and has lovely charred edges.

7. Remove from the oven, squeeze over the juice of 1 lemon, scatter with chopped fresh coriander and season generously with salt and pepper.

8. Serve immediately — incredible hot or at room temperature.

Pro tip: Heating the oil in the tray first gives you instant sizzle and maximum crispiness.

Moroccan-Style with Yoghurt-Tahini Drizzle

Add 1 teaspoon smoked paprika + ½ teaspoon cinnamon to the spice mix
Drizzle with: 3 tablespoons Greek yoghurt + 1 tablespoon tahini + lemon juice + pinch salt

Same roasting method — serve with the cool, creamy drizzle for the ultimate contrast.