Roasted Shrimp & Broccoli

2 lbs. broccoli florets with some stem
2 Tbsp. olive oil
1 tsp. whole coriander seeds (or 1/2 tsp. ground)
1 tsp. whole cumin seeds (or 1/2 tsp. ground)
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. chili powder (mild or hot to taste)

1 lbs. large shrimp, shelled and deveined
2 Tbsp. olive oil
1 lemon, zested and juiced
1/2 tsp. salt
1/2 tsp. pepper

Heat the oven to 425˚F.

On a large cookie sheet, toss together the broccoli florets, olive oil, coriander seeds, cumin seeds, salt, pepper, and chili powder. Spread into a single layer and pop into the oven for 10 minutes.

Meanwhile, toss together shrimp, olive oil, lemon zest, salt, pepper in a bowl. When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss (carefully.)

Roast another 10 minutes, tossing once halfway through, until the broccoli is “tender and golden around the edges.”

Serve over a bowl of cauliflower rice and squeeze some lemon on top.

via Amateur Gourmet