Author: Oona Sapunor-Pfaff
Cauliflower is one of those vegetables that often gets overlooked. I have memories of it being steamed alongside carrots and broccoli as a child, or cut up to eat as a cold snack, but back then its flavor matched its color. Bland. As I got older and started waitressing and bartending in restaurants I use to sneak into the kitchen and watch the chefs work their magic. I saw this lovely vegetable take on a new and improved look. It was the perfect vessel to take on different flavor profiles. It was like the overlooked and underappreciated sidekick or best friend in a Hollywood movie. It can handle anything you throw at it. Cauliflower is the always supportive side dish, but it never gets its own spotlight. Today however, it is getting a well-earned front row space in my family’s fridge. Here’s my favorite roasted cauliflower recipe that is a quick and easy dinner or lunch option that will have your taste buds begging for more.
Curry and Cumin Roasted Cauliflower
- 1-2 heads of cauliflower
- 1 tsp. cumin
- 1 tsp. curry powder
- 1 tsp. garlic powder
- 1 tsp. paprika
- Olive oil to toss
- Salt and pepper to taste
- Zest of a lemon
- Flakey sea salt
- Pine nuts (optional)
- Preheat oven to 450 degrees.
- Trim cauliflower stems and leaves off. Cut cauliflower into bite size pieces.
- Mix spices together in a small bowl.
- Toss cauliflower in olive oil to coat and then sprinkle spices on to cauliflower until thoroughly covered.
- Line a baking sheet with parchment paper or tin foil and spread out cauliflower in an even layer.
- Roast for 20-25 minutes. I like mine a little more on the crunchy side so that the little parts get browned.
- Serve in a bowl with lemon zest, some flakey sea salt, and pinenuts.