Serves 3 people
I think one of the best ways to cook cauliflower is roasted. Because of caramelization, cauliflower become sweet and perfect as a side dish. You can even eat them by themselves as snacks or light meal. A perfect dish especially if you are avoiding carbohydrates.
1 head cauliflower
4 tablespoon light olive oil
1 tsp. coarse kosher salt
1 tsp. ground cumin
½ tsp. ground black pepper
¼ tsp. cayenne pepper
Preheat oven at 425°F. Line a baking sheet with heavy duty aluminum foil.
Wash cauliflower under cold running water. Pat dry with paper towels. Separate cauliflower into smaller flowerets. Slice large flowerets if necessary. You want all the pieces to be of the same size. Place cauliflower on the aluminum lined baking sheet.
Drizzle olive oil all over the cauliflower.
In a tiny bowl, mix kosher salt, ground cumin, black pepper and cayenne pepper. Sprinkle over the cauliflower. Spread the cauliflower evenly in the pan. Roast in the preheated oven for 40 – 45 minutes or until golden crispy and caramelized at the bottom.