Cauliflower is increasingly becoming a trendy item on DC restaurant menus and it’s easy to see why. When done right – roasted or seared – this cruciferous veggie with incredible antioxidant, cancer-fighting properties, is a delicately-sweet, epicurean treat. This recipe is based on the one that would always come out of my mother’s kitchen… aaaand would never make it to the dinner table because my brothers and I would nosh on all of it beforehand. And it’s just so dang versatile- throw it in salads, wraps, or enjoy it as a side. To your health!
Prep time: 5 minutes
Cook time: 35-40 minutes
1 large head of cauliflower, chopped into bite size florets*
1/3 cup of olive oil
1 tsp cumin
1 tsp coriander
1 tsp kosher salt
1/2 tsp turmeric
1) Preheat oven to 400
2) In large mixing bowl combine all ingredients until cauliflower is thoroughly coated in spices and pour in a large cast iron skillet, dutch oven, or casserole dish. Roast for 30-35 minutes uncovered until tender.
3) Optional: If you like it a little more browned, put cauliflower under broiler for 3-5 minutes (be sure to watch it!).
Serve immediately and enjoy!
*Cut a little larger than what you think bite size may be… cauliflower reduces significantly once cooked!