This is a delightful and flavorful vegetable side dish. This recipe combines the earthy taste of cumin and coriander seeds, the vibrant zest of lime, and the crunch of toasted pistachios to create a dish that’s both delicious and visually appealing. The cauliflower florets are pan-roasted to perfection, giving them a beautiful golden color and a tender yet firm texture

This dish is not only gluten-free, dairy-free, and vegan, but it also adds a touch of Mediterranean and Middle Eastern flavors to your table. It pairs wonderfully with a variety of main courses and is sure to be a hit at any dinner party or family meal.

If you are looking for a vegetable side dish, but not this one, consider these:

• Asparagus with Hollandaise
• Brussels Sprouts, Walnuts, and Cranberries
• Green Beans Almondine
• Green Beans with Mushrooms and Crispy Shallots
• Honey-Roasted Carrots

Pan-Roasted Cauliflower with Cumin and Pistachios

Alice Ciccu

This dish is not only gluten-free, dairy-free, and vegan, but it also adds a touch of Mediterranean and Middle Eastern flavors to your table. It pairs wonderfully with a variety of main courses and is sure to be a hit at any dinner party or family meal.

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Cook Time 35 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine Mediterranean, Middle Eastern

Servings 6 servings

Calories 103 kcal

Ingredients

  

1x2x3x

• ¼ C olive oil extra virgin, divided
• 1 head cauliflower cut into 1.5” florets
• ¾ t salt
• ½ t pepper
• 1 t cumin seed
• 1 t coriander seed
• 1 t grated lime zest
• ½ t paprika
• ¼ C pistachios toasted and chopped
• 1 pinch cayenne pepper
• 3 T fresh mint chopped

Instructions

 

• Heat cumin and coriander seeds in a 12-inch non-stick skillet over medium heat, stirring frequently, until lightly toasted and fragrant, 2-3 minutes. Transfer to spice grinder or mortar and pestle and grind coarse. Wipe out skillet. Toast pistachios, set aside.
• Combine 2 T olive oil and cauliflower in skillet, sprinkle with salt and pepper. Cover skillet and cook over medium-high heat until florets start to brown, and edges just start to become translucent, about 5 minutes. Do not lift the lid during this time.
• Uncover and continue to cook, stirring occasionally, until golden, about 12 minutes.
• Push florets to the edges of skillet. Add remaining 2 T olive oil, paprika, cayenne, and lime zest to center and cook, stirring with wooden spoon until fragrant, about 30 seconds. Stir cumin and coriander mixture into florets and continue to cook, stirring occasionally, until florets are tender but still firm, about 7 minutes or so.
• Remove skillet from heat and stir in pistachios and mint. Serve with lime wedges.

Notes

You can serve the pistachios on the side if someone has a tree nut allergy. By the same token, you can switch the oil from olive to a nut oil if one of your guests follows the Paleo diet.

Nutrition

Serving: 1gCalories: 103kcalCarbohydrates: 5gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 241mgPotassium: 278mgFiber: 2gSugar: 2gVitamin A: 166IUVitamin C: 36mgCalcium: 30mgIron: 1mg

Keyword dairy-free, gluten-free, side dish, vegan, vegetable

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