I admit that I was never a cauliflower fan. Yes, I’d eat it if it was put in front of me. But I never chose it. That is, until this recipe. Now, I make this recipe once a week all Winter long! This is a very flexible recipe. Love ginger? Add more. Find the cumin too strong? Use less.
Roasted Cauliflower with Cumin and Ginger Ingredients
4 cups cauliflower
2 tablespoons olive oil
2-inch by 1-inch piece ginger, minced
1 teaspoon cumin
Roasted Cauliflower with Cumin and Ginger Directions
Preheat the oven to 425oF.
Wash and chop the cauliflower into 0.25-inch slices.
Very finely chop the ginger (I like to use a sharp vegetable peeler instead of chopping.)
On a sheet tray, combine all the ingredients, tossing to combine well.
Roast for 20 minutes. Stir the cauliflower twice during cooking.