Sumac, Lime and Cumin-Roasted Cauliflower
By
C G
@Celestina9000
1
We received a head of cauliflower in our CSA box last week and I prepared this tasty and easy recipe with it. Found on the blog everybodylikessandwiches.com. Lime juice replaced lemon juice.
Ingredients
- 1
- head of cauliflower, broken up into florets
- 1/3 c
- olive oil
- 1
- lime, zested and juiced (set zest aside for garnish)
- 1 Tbsp
- ground cumin (you could sub cumin seeds if desired but lightly crush them first)
- 1 Tbsp
- ground sumac
- 1/2 tsp
- salt-free garlic powder (you can use fresh garlic but add it the last 10 minutes or so of baking to avoid burning)
- 1/2 tsp
- salt, approximately
- fresh cracked black pepper
- 1 lime, cut into eighths
How to Make Sumac, Lime and Cumin-Roasted Cauliflower
- 1Preheat oven to 425 degrees.
In a large mixing bowl combine the cauliflower florets, olive oil, lime juice, cumin, sumac and garlic powder. Toss well to evenly coat. - 2Place the cauliflower florets on a parchment-lined baking sheet. Season with salt and pepper.
- 3Bake for 30 minutes, stirring the cauliflower at the halfway mark for even browning. (If you think it might be browning too quickly, the temperature can be reduced.) When the cauliflower is golden brown and crispy, remove from the oven.
- 4Transfer to a platter, garnish with the lime zest and serve lime wedges on the side.
Posted 4 August 2014
About Sumac, Lime and Cumin-Roasted Cauliflower
Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Vegetarian, Vegan
Hashtag: #cauliflower Middle Eastern
