Makes 4 servings
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1 large head of cauliflower, separated into small florets
1 ½ – 2 tbsp olive oil
½ tbsp salt
1 tsp cumin
Lemon juice (optional)
Preheat oven to 400 degrees.
On a large rimmed baking or cookie sheet, spread out the cauliflower florets. Drizzle evenly the olive oil, salt, and cumin. With clean hands, toss well so each piece is coated.
Bake for 15-20 minutes. After the first ten, redistribute the cauliflower with a spatula so all sides brown evenly. Keep checking on it and mixing it around every 5 minutes or so until completely brown and crispy, not burnt. Try to keep extraneous conversation to a minimum during these last few trying minutes.
[…] Salad. One or two people can bring roasted vegetables, which taste awesome and travel well: try Cumin-Roasted Cauliflower, Parmesan-Roasted Potatoes and Squash, Roasted Asparagus with Lemon, or Roasted Fennel. Have one […]
Sounds delish! Will try it!
Do you think you could use frozen cauliflower for this?
It won’t crisp up the same, but should be tasty nonetheless.