Real Recipes From Real Home Cooks ®

sumac, lime and cumin-roasted cauliflower

(1 rating)
Recipe by
Vallèe du Willamette, OR

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 Lime juice replaced lemon juice.

(1 rating)
yield 6 -8
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For sumac, lime and cumin-roasted cauliflower

  • 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

  • 1
    Preheat 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.
  • 2
    Place the cauliflower florets on a parchment-lined baking sheet. Season with salt and pepper.
  • 3
    Bake 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.
  • 4
    Transfer to a platter, garnish with the lime zest and serve lime wedges on the side. Posted 4 August 2014