Roasted Cauliflower with Lemon and Cumin
Serves 6
- 1 head cauliflower, cored and divided into small florets
- extra virgin olive oil
- 2 tsp ground cumin
- 1 tsp harissa spice
- salt
- pepper
- 1 Tbs lemon juice
- handful fresh parsley for garnish optional
- 1/4 cup 30 g toasted pine nuts or toasted slivered almonds, optional
- Preheat the oven to 475°F.
- In a large bowl toss the cauliflower florets with olive oil, until all are coated. Add more if necessary, but don't overdo it.
- Combine the cumin and harissa in a small dish.
- Season cauliflower with the spice mixture and a generous pinch of salt and black pepper.
- Toss again to combine.
- Spread cauliflower florets well on the baking sheet so that they are in one layer.
- Cover the baking sheet with foil.
- Place on the middle rack of the oven and roast for 15 minutes.
- Remove the foil and return the baking sheet to the oven and roast for another 15 minutes.
- Turn over the florets, then roast for a final 15 minutes.
- Toss the florets with the lemon juice.
- Transfer to a serving dish.
- Garnish with parsley and toasted nuts, if desired.
. "Best Roasted Cauliflower with Lemon and Cumin". The Mediterranean Dish. <https://www.themediterraneandish.com/best-roasted-cauliflower-recipe/>.