Day 4 of our Whole30 Pre-Summer 30 Day challenge…


This roasted cauliflower dish will brighten any meal and is the perfect side dish. The browned florets is a sweet contrast to the intense aromas and flavors of the Indian spices.

Serves: 4-6


  • 1/2 cup olive oil
  • 2 teaspoons coriander seeds
  • 2 teaspoons crushed red pepper
  • 1 Tbsp cumin seeds
  • 1 teaspoon curry powder
  • 1 Tbsp turmeric powder
  • 2 large heads cauliflower, cored, broken into 1-inch florets
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon finely grated lime zest
  • 2 Tbsp chopped cilantro
  • Preheat oven to 450°. Stir oil, coriander seeds, red pepper, cumin seeds, curry, and turmeric in a large bowl to combine. Add cauliflower and season with salt and pepper. Toss to coat cauliflower evenly. Arrange in a single layer on a large rimmed baking sheet (scrape any extra seasoning from bowl over cauliflower). Roast until cauliflower is brown around edges and crisp-tender, 15-20 minutes. Transfer to a platter and sprinkle cilantro and lime zest over. Serve warm or at room temperature.

By Chef Will Baldwin

Shopping Tip of the Day:

Jenny On The Spot shares her 25 Favorite Whole30 compliant finds from Trader Joe’s, (We’re obsessed with the tahini sauce and often use it in salad dressings and as a dip for veggies!)


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