Blasting cauliflower florets in a hot oven concentrates their natural sweetness, turning them into something akin to vegetable candy.
- 1 head of cauliflower, washed, green leaves removed and cut into florets (half-florets if you want extra crunch)
- sea salt
- olive oil (add a knob of butter that has been melted for serious flavor, but I wanted to keep it wholesome)
- 2 teaspoons cayenne pepper (or 2 dried chilis)
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- Preheat the oven to 400°F.
- Make sure the cauliflower is completely dry by patting it in between paper towels.
- In a sheet pan or roasting pan, toss the florets with a good glug of olive oil.
- In a mortar, mash the spices with a pinch of salt. Sprinkle over the florets evenly and toss well. Make sure they are laid out in a single layer on the pan.
- Roast in the top rack of the oven for 20 minutes, then give them a good toss to ensure even cooking, and roast for 10 minutes more or until the edges are brown and crunchy. Serve immediately.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 49Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 91mgCarbohydrates 6gFiber 4gSugar 2gProtein 2g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
Recipe and Photo: Mark Manguerra