This is a super-easy side dish that you can also turn into a warm winter salad by piling it on fresh greens, garnishing with cheese and nuts, and drizzling with a bit of vinaigrette. On its own, you can also serve it with yogurt on the side.

Serves 2 to 3

Susie Middleton
  • 1 ¼ pound 2-inch cauliflower florets (cut so that at least one side is flat), from about 1 medium cauliflower
  • 2 large or 3 medium shallots (4 ounces), peeled and cut into wedges lengthwise (keep stem end intact)
  • 1 lemon, cut in half lengthwise, then across into thin (but not super-thin) slices
  • 1 tablespoon or more chopped fresh rosemary, plus a bit more or some tender sprigs for garnish
  • 1 teaspoon ground coriander
  • 1 ½ teaspoons kosher salt, more to taste
  • 3 tablespoons olive oil


1. Heat the oven to 425 degrees F. (You can push this up to as much as 450 degrees, depending on your experience with your oven and whether it runs very hot or not. Hotter is good!). Have ready a large, heavy-duty rimmed sheet pan, lined with parchment paper if you like.

2. Combine all the ingredients in a mixing bowl and toss gently until well-mixed. Spread in one layer on the sheet pan. Roast, rotating the pan once from back to front during cooking, for 25 to 35 minutes, depending on how brown you like your vegetables.

3. Serve right away with a bit more salt if you like and rosemary for garnish.