Cumin Roasted Cauliflower
Cauliflower always gets such a bad rap as a bland, boring white food -- and honestly, if you served it simply boiled or steamed, this isn't far from the truth. The key to cooking with cauliflower is knowing which flavors to pair with it! Cumin and cauliflower were simply made for each other! Cumin has a warm aroma and nutty, almost peppery flavor, which pairs well with cauliflower's naturally nutty and vegetal flavor -- a flavor similar to very mild broccoli. Roasting is my preferred method for cooking cauliflower -- the florets are cooked until tender while the edges turn a golden brown and become quite crisp!
Cauliflower, for being a white food, is also surprisingly high in nutritional value! Packed with dietary fiber, low in carbohydrates and a good source of folate (folic acid/vitamin B9) and vitamin C.
Total Steps
5
Ingredients
5
Tools Needed
6
Ingredients
- 1 head cauliflower
- 1 tablespoon ground cumin
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon Kosher salt(optional)
- chives(optional)
Instructions
Step 1
Preheat oven to 400°F.
Step 2
Remove the thick green leaves from the cauliflower and cut into 1-inch long, 1/4-inch thick florets.
Step 3
Place cauliflower florets in a baking dish. Sprinkle with cumin and shake or stir to coat evenly.
Step 4
Drizzle with olive oil, season with salt, and bake for 25-30 minutes, or until the cauliflower is tender and edges are golden brown and crispy.
Step 5
Serve warm, garnished with freshly minced chives.