Spiced Cauliflower with Quick-Preserved Meyer Lemon

Here’s a bright idea: Add zest to your cooking with citrus.
Spiced Cauliflower with Quick-Preserved Meyer Lemon

Recipe by Sarah Tenaglia

  • Cook Time
  • Prep Time
  • 4Servings


  • 6–7 Meyer lemons (3 oz. each)
  • 1 large head (2 lbs.) cauliflower, cut into florets
  • 1 1/2 tsp. coriander seeds
  • 1 1/2 tsp. cumin seeds
  • 1 tbsp. kosher salt
  • 1/4 cup EVOO
  • 3 cloves garlic, chopped
  • 1/4 cup coarsely chopped pitted Kalamata olives
  • 1/3 cup fresh parsley leaves


1. Preheat the oven to 425°. Slice 2 lemons into 1/4-inch-thick rounds; discard the seeds. Squeeze 1/2 cup juice from the remaining lemons.

2. In a medium saucepan, add the lemon rounds and juice, the kosher salt and 1/4 cup water. Bring to a boil over high, stirring until the salt dissolves. Cover and simmer over low until the lemon rounds are tender, about 10 minutes; drain. Coarsely chop; transfer to a small bowl.

3. In a small skillet, heat the coriander and cumin over medium, shaking often, until lightly toasted and fragrant, about 1 minute; let cool. Wrap the toasted spices in heavy-duty foil or place in a ziptop freezer bag; crush with a rolling pin.

4. On a large, rimmed baking sheet, toss the cauliflower, oil, garlic and crushed spices; season with salt and pepper. Arrange in a single layer; roast until the cauliflower is browned in spots, about 18 minutes. Stir in the olives and half the lemon mixture, adding more if desired; top with the parsley.