1 large cauliflower, cut into inch-sized florets
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cinammon
3 tablespoons olive oil
1/2 teaspoon kosher salt
3 tablespoons sliced almonds
Preheat the oven to 425 degrees. Add the corriander, cumin, cinnamon, and salt to a bowl with the olive oil. Scatter the cauliflower florets over a rimmed baking sheet, then toss them with the oil-and-spice mixture.
Roast for 15 minutes, then stir and roast for 10 more minutes. Sprinkle on the almonds and roast for another 5 to 10 minutes, or until the cauliflower and the almonds are nicely browned. Serve hot, warm, or cold.
While I loved the sweet and savory combination of these spices, Mr. McC was a bit overwhelmed by the amount of cinnamon on the florets. I always forget he's not a big cinnamon fan.
Still, they were a really nice addition to cut the heat of the rib rub. I loved the little bit of char and browning that occurred as well.