Keto Indian-Spiced Roasted Cauliflower with Almonds

This flavor-packed cauliflower side dish may just take center stage thanks to fragrant Indian spices, fresh herbs, zesty lemon, and crunchy toasted almonds. Be warned, it's addictive!
Serves 6 Serving: 3/4 cup

Ingredients List

  • 1/4 cup almond slivers
  • 1 large head cauliflower, cored, trimmed, broken into 1-inch florets (about 6 cups)
  • 1/4 cup olive oil
  • 2 tsp garam masala (an Indian spice available at well-stocked grocers)
  • 2 tsp ground coriander powder
  • 1 tsp ground turmeric
  • 1 tsp chili powder
  • sea salt and freshly ground black pepper
  • 1/2 lemon, zest and juice reserved
  • 1/4 cup fresh cilantro leaves
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  • Preheat the oven to 350°F (175°C). Scatter the almonds in a single layer in a pie tin or on a cookie sheet and toast, shaking pan a few times during cooking, until light golden-brown and fragrant, 6 to 8 minutes.
  • Increase the oven to 425°F (200°C). Line a rimmed baking sheet with aluminum foil.
  • Place the cauliflower on the prepared baking sheet. Drizzle with the olive oil then sprinkle on the garam masala, coriander, turmeric, chili powder, 1-1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat, then scatter into a single layer.
  • Roast, tossing a few times during cooking, until the cauliflower is fork tender and deep golden-brown around the edges, 25 to 30 minutes.
  • Remove from the oven, then add the lemon zest and juice. Toss to combine.
  • Garnish with the toasted almonds and cilantro and serve.
  • Note: Fresh mint is a good alternative to cilantro, or use both! Just be sure to recalculate the macros when you make any changes.

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RecipeEric Lundy

PhotographyErin Ng


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