I do remember eating cauliflower when I was little. But it was always dredged in egg and flour and then sauteed in oil. Oh and then I dipped it in mayonnaise. I didn’t even know you could eat it raw with dip. It also has a funny name in Russian – цветная капуста- which directly translates to colorful cabbage – which isn’t exactly accurate – considering it’s just a bland creamy color. So when I grew up I was surprised to find out that there are oh so many other ways that cauliflower can be prepared. And this oven roasted way is my new favorite. Definitely healthy, full of flavor and simple to make. I do get tempted to dip this in mayonnaise, but so far I’ve resisted the urge. : )
- 1 head cauliflower, cut into pieces
- 1 teaspoon cumin seeds
- 1 teaspoon ground corinader
- olive oil
- Preheat oven to 425 degrees F. Add cut up cauliflower florets to a bowl and toss with spices. Drizzle a little bit of olive oil and shake the bowl to make sure all florets are coated.
- Place florets on baking sheet in a single layer . Cook 20-30 minutes or until cauliflower is slightly browned. Serve hot.