Sumac, Lime and Cumin-Roasted Cauliflower
1head of cauliflower, broken up into florets
1/3 colive oil
1lime, zested and juiced (set zest aside for garnish)
1 Tbspground cumin (you could sub cumin seeds if desired but lightly crush them first)
1 Tbspground sumac
1/2 tspsalt-free garlic powder (you can use fresh garlic but add it the last 10 minutes or so of baking to avoid burning)
1/2 tspsalt, approximately
·fresh cracked black pepper
·1 lime, cut into eighths
How to Make Sumac, Lime and Cumin-Roasted Cauliflower
- 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.
- Place the cauliflower florets on a parchment-lined baking sheet. Season with salt and pepper.
- 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.
- Transfer to a platter, garnish with the lime zest and serve lime wedges on the side.
Posted 4 August 2014