Roasted Cauliflower With Cumin And Cilantro – a delicious recipe with cauliflower, olive oil, Salt, lemon juice, ground cumin, fresh cilantro. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 425 F. Chop the cauliflower into equally-sized florets for even cooking -- I like to cut them so that each has a flat side to lay facedown on the pan so it browns nicely.
2
Toss the florets in the olive oil. Place them on baking sheet, flat side down. Season with a few good pinches of salt and black pepper to taste. Place in the preheated oven and allow to roast for about 30 minutes, or until lightly browned, turning the pan and tossing the florets after 10 and 20 minutes for even cooking.
3
After about 30 minutes, the florets should be slightly caramelized. Remove them from the oven, and top with lemon juice and cumin. Return them to the oven for about 10 minutes, until just tender. Remove from the oven, sprinkle with chopped cilantro, and serve warm.
162
kcal
Calories
12
g
Fat
12
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 head of cauliflower, 3 tablespoons olive oil, Salt and pepper, to taste, 2 tablespoons lemon juice, and more.
Yes, Roasted Cauliflower With Cumin And Cilantro falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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