Simple Roasted Cauliflower with Cumin and Cilantro
If you have been looking though my recipes (or if you do that now) you might notice that I'm all for fairly quick, but simple and healthy plant based recipes, that are made with few ingredients. All this without compromising on flavor in the least bit (I would say that using fewer ingredients' actually enhances natural flavors of foods).
My intention is to show and help people realize that the simplest of ingredients not only bring out the good but in fact, the best in your meals. Always use organic ingredients as far as possible (next best option is to use conventional) and try to stay away from genetically modified ingredients.
As soon as I saw this recipe I had to share. We cook cauliflower often but this one is so delicious.
" Roasting the cauliflower brings out its natural sweetness while the cilantro, cumin, and lemon give this dish an interesting twist. " —Emily | Truefood
WHO: Emily is the author of the blog Truefood, which features eco-friendly recipes that use sustainable ingredients.
WHAT: A bright and slightly spicy cauliflower dish.
HOW: Roast cauliflower as you know how, but add lemon juice and cumin towards the end of roasting for an extra burst of flavor.
WHY WE LOVE IT: Sometimes it's the simplest dishes that pack the most flavor. Here, the ingredients work in symphony to create a complex balance of nutty, sweet, and citrusy flavors. —The Editors
- 1 head of cauliflower
- 3 Tbsp olive oil
- Salt & pepper, to taste
- 2 Tbsp lemon juice
- 1 & 1/2 Tsp Ground Cumin
- 1 to 2 Tbsp fresh cilantro, roughly chopped, to serve
- Preheat oven to 425˚ F. Chop the cauliflower into equally-sized florets for even cooking -- I like to cut them so that each has a flat side to lay facedown on the pan so it browns nicely.
- Toss the florets in the olive oil. Place them on baking sheet, flat side down. Season with a few good pinches of salt and black pepper to taste. Place in the preheated oven and allow to roast for about 30 minutes, or until lightly browned, turning the pan and tossing the florets after 10 and 20 minutes for even cooking.
- After about 30 minutes, the florets should be slightly caramelized. Remove them from the oven, and top with lemon juice and cumin. Return them to the oven for about 10 minutes, until just tender. Remove from the oven, sprinkle with chopped cilantro, and serve warm with spiced rice or quinoa dishes or alolongside your favourite entree..
Recipe : Emily | Truefood via Food52