Hot and Cool Roasted Cauliflower

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President's Choice


¾ tsp (4 mL) cumin seeds

¾ tsp (4 mL) fennel seeds

¼ tsp (1 mL) salt

¼ tsp (1 mL) hot pepper flakes

8 cups (2 L) cauliflower florets (1 large cauliflower)

2 tbsp (25 mL) extra virgin olive oil

½ cup (125 mL) crumbled PC Blue Menu Goat’s Milk Cheese

¾ cup (175 mL) Plain Yogurt

2 tbsp (25 mL) chopped fresh mint

Hot and Cool Roasted Cauliflower

A delicious contrast between the spicy cauliflower and the cooling yogurt makes this a fabulous vegetable side dish to serve with your favourite curry.

Tip: Substitute the goat's cheese with crumbled light feta and a sprinkle of black pepper.

Serves: 8

Prep time: 10 minutes

Cook time: 25 minutes

Difficulty Level: Intermediate

Nutritional Information

Per serving: 80 calories

fat 5 g (of which 1 g is saturated)

sodium 130 mg

carbohydrate 6 g

fibre 2 g

protein 4 g

Low in Saturated fat

Excellent Source of Vitamin C


Preheat oven to 425°F (220°C).

In small bowl, combine cumin seeds, fennel seeds, salt and hot pepper flakes; set aside. On rimmed baking sheet, toss cauliflower florets with oil. Sprinkle with cumin mixture and toss to coat.

Bake in centre of oven for 20 to 25 minutes, stirring once, or until golden and tender. Transfer to serving platter, reserving spices on baking sheet. Crumble goat cheese over top of cauliflower.

In small bowl, combine yogurt, mint and reserved spices. Serve with cauliflower.

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