What’s not to like about Roasted Cauliflower? In this house it is considered one of the best ways to treat cauliflower. This recipe rubs florets with cumin powder and sumac (for a delightful tang) and roasts them slowly until golden and tender.
The cauliflower can be cooked whole, of course, and we sometimes do that. When there are not so many of us for lunch or dinner, we break it into florets to avoid excessive left-overs. I have included instructions for both whole baked and floret-baked.
This is such a good dish.
Similar recipes include Pepper and Turmeric Cauliflower, Life Changing Fried Cauliflower, Cauliflower Gratin, Roasted Cauliflower, Grape and Creamy Cheddar Salad, Roasted Cauliflower and White Bean Puree, and Rice and Cauliflower Pilaf.
Roasted Cauliflower with Cumin and Sumac
Preheat the oven to 190C. Break a cauliflower into florets and place in a large bowl. Drizzle liberally with olive oil and sprinkle about 0.5 tspn of each of sumac and cumin powder. Sprinkle with sea salt also, and a tiny amount of black pepper. Mix well so that the florets are coated with olive oil and spice. If you are roasting the cauli whole, make sure that the oil gets down into and in-between the florets.
Tip into a baking dish and place in the oven for 30mins – 45 mins, until the cauliflower is beginning to brown and is tender. If roasting whole, place on a baking tray and bake until golden and browning in patches.
Remove from the oven when cooked. Place on a serving tray and drizzle with some more olive oil, some more salt if needed, a good squeeze of lemon juice and chopped parsley or coriander leaves.
recipe notes and alternatives
The cauliflower can be served as a side dish, with rice for a simple supper, over pasta for a lovely lunch, in a salad, or whizzed into a soup. Enjoy!
Goes perfectly with Quinoa.
If you would like a dressing (perhaps to go with leftovers), a yoghurt tahini dressing will be perfect.