Mediterranean Roasted Cauliflower

I’ll admit, cauliflower on its own evokes the two worst B’s in cooking: bland and boring. I’ve been guilty once or twice (maybe a couple more) of passing it up in favor of more  enticing vegetables or entrees. But – when you stick it in the oven, roast it, and season it with the right spices and sauces, it transforms into a delicious and decadent dish that commands your attention. Roasting cauliflower enhances the texture and flavor of the veggie. It’s hard to resist not eating the whole head! I find this is the perfect side to compliment fish, pasta, and salads.

 

Serves 4

Prep Time: 5 – 10 minutes

Cook Time: 40 minutes

Ingredients:

• 1 large head of cauliflower
• 1 lemon (optional)
• 4 cloves of garlic
• 1 teaspoons of paprika
• 2 teaspoons of cumin
• 1/2 teaspoon of red pepper flakes
• kosher salt
• pepper
• olive oil

 

1. First, preheat your over to 450°F. Chop the cauliflower into smaller bite-sized florets. Mince 4 garlic cloves and add lemon zest if desired. I recommend adding lemon. It adds tang and needed complexity to the cauliflower.

2. Next, in a large to medium bowl, combine cauliflower, garlic, and lemon zest with your spices. Mix in 2 teaspoons cumin, 1 teaspoon paprika, ½ teaspoon red pepper flakes, and ½ teaspoon kosher salt, 1 tablespoon olive oil, and fresh ground pepper. Stir to coat evenly. You can do this with your hands or with utensils. Your hands probably do a better job, plus it’s way more fun!

3. Line a baking sheet with parchment paper and spread the cauliflower evenly onto the sheet. Lightly drizzle the cauliflower with olive oil. Bake until tender, about 40 minutes, stirring occasionally.

4. To serve, squeeze over fresh lemon juice if desired (again I highly recommend doing this!), and add additional kosher salt to taste. Serve warm.

And as always, enjoy!