Saffron Roasted Cauliflower

Posted by Navita Verma on

Cauliflower Florets are tossed with olive oil, saffron, ground coriander, garlic powder and sliced onion. Oven roast the cauliflower until slightly charred and tender, and sprinkled with lemon zest, parsley and toasted/crushed almonds.

10 minutes

20 minutes 



Prep Time

Cook Time



What You’ll Need:

  • Large bowl
  • 13 x 18-inch baking tray
  • Parchment paper


  • 1 head cauliflower, cut into medium florets
  • 1 medium onion, sliced
  • 2 tbsp olive oil
  • 2 tbsp saffron
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • 1/2 tsp ground coriander
  • 1/4 tsp ground black pepper
  • 1/4 cup tahini paste
  • 2 tbsp almonds, toasted and chopped
  • 1 tsp lemon zest
  • 2 tbsp finely chopped fresh parsley

Prep Instructions:

  1. Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper. Set aside. 
  2. In a large bowl, toss together cauliflower florets, onion, olive oil, saffron, garlic powder, salt, coriander and pepper. Transfer the cauliflower to the tray.
  3. Place the prepared tray in the oven and cook for 15 - 20 minutes, turning once, until tender and golden brown.
  4. Drizzle with tahini then sprinkle with almonds, lemon zest and parsley to serve.

Tip: Simply blend the cauliflower florets and use the same spices to make a super flavourful cauliflower rice.

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