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Photo: Jacob Fox
Active Time:15 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:30 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonscoriander seeds1teaspoonfennel seeds1teaspoonmustard seeds3tablespoonsextra-virgin olive oil5clovesgarlic, thinly sliced1large headromanesco or cauliflower, cut into florets¼teaspoonsalt¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
2teaspoonscoriander seeds
1teaspoonfennel seeds
1teaspoonmustard seeds
3tablespoonsextra-virgin olive oil
5clovesgarlic, thinly sliced
1large headromanesco or cauliflower, cut into florets
¼teaspoonsalt
¼teaspoonground pepper
DirectionsPlace a large rimmed baking sheet in the oven; preheat to 450°F.Toast coriander, fennel and mustard seeds in a large skillet over medium heat until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and grind coarsely. (Alternatively, place in a zip-top bag and crush with a heavy skillet.)Add oil and garlic to the pan and cook, stirring often, until fragrant, about 30 seconds. Remove from heat and add romanesco (or cauliflower) and the ground seeds. Toss to coat. Sprinkle with salt and pepper and carefully spread on the hot baking sheet.Roast, stirring once halfway, until tender and browned in spots, about 15 minutes.Originally appeared: EatingWell Magazine, September 2021
Directions
Place a large rimmed baking sheet in the oven; preheat to 450°F.Toast coriander, fennel and mustard seeds in a large skillet over medium heat until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and grind coarsely. (Alternatively, place in a zip-top bag and crush with a heavy skillet.)Add oil and garlic to the pan and cook, stirring often, until fragrant, about 30 seconds. Remove from heat and add romanesco (or cauliflower) and the ground seeds. Toss to coat. Sprinkle with salt and pepper and carefully spread on the hot baking sheet.Roast, stirring once halfway, until tender and browned in spots, about 15 minutes.
Place a large rimmed baking sheet in the oven; preheat to 450°F.
Toast coriander, fennel and mustard seeds in a large skillet over medium heat until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and grind coarsely. (Alternatively, place in a zip-top bag and crush with a heavy skillet.)
Add oil and garlic to the pan and cook, stirring often, until fragrant, about 30 seconds. Remove from heat and add romanesco (or cauliflower) and the ground seeds. Toss to coat. Sprinkle with salt and pepper and carefully spread on the hot baking sheet.
Roast, stirring once halfway, until tender and browned in spots, about 15 minutes.
Originally appeared: EatingWell Magazine, September 2021
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Nutrition Facts(per serving)147Calories11gFat11gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
