By shahdan • December 7, 2015
If you love the traditional Egyptian fried cauliflower, you will fall in love with this roasted version. Same taste, only healthier!
- 1 medium cauliflower - قرنبيط
- 1 teaspoon ground coriander - كسبرة ناشفة
- 1 teaspoon ground cumin - كمون
- 1 pinch salt (or to taste) - ملح
- 1 pinch black pepper (or to taste) - فلفل أسود
- 1/2 teaspoon garlic powder - بودرة ثوم
- 1 drizzle olive oil - زيت زيتون
- 2 medium lime - ليمون بلدي
- 2 tablespoon parsley (chopped to garnish) - بقدونس
Step by step
- Cut the cauliflower into florets and wash them with fresh water. Next, cover the cauliflower with boiling water from the kettle and let it simmer on a low heat for 3-4 minutes. (You need slightly softer cauliflower, yet still crunchy.)
- Drain, then wash the cauliflower with cold water. Pat it dry with kitchen tissue, before you move it to the baking tray or oven dish.
- Season the cauliflower with all the spices. Add a drizzle olive oil, then toss the cauliflower together. Arrange the florets on the tray and bake it in a 200C pre-heated oven for 20 minutes or until golden.
- Genereously squeeze lime juice over the cauliflower. Garnish with fresh parsely and serve.
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