Roasted Cauliflower with Walnut Oil and Toasted Cumin

August 21, 2011

Author Notes: So I'm not a huge fan of cauliflower. I mean, it's not that I don't like the taste, it's just that what taste it has is so, well, anemic. Like it got mugged by a parsnip that made off with all its mojo. To my thinking, if I have to drown something in a cheesy cream sauce or liberally coat it with curry powder to enjoy it, there's a problem.

My picky four year old Jameson, of course, loves cauliflower and in a (slightly desperate) effort to encourage this streak of vegetable eating, I came up with a recipe that doesn't require a medication to un-stop my husband's arteries and avoids the dreaded curry - which Jameson will not touch with a single tine on his fork. Really, if I didn't carry this child myself for nine months, I'd ask for a DNA test.....

Roasting the cauliflower reluctantly coaxes a nutty flavor out of the vegetable which the walnut oil amps up and the toasted cumin seeds give it a little snap.

And detente was achieved in my house....until Jameson asked for Madness Pancakes for dessert.

Serves: 4


  • 1 head cauliflower, cut into bite-sized pieces
  • 1/8 cup (generous) walnut oil
  • sea salt to taste
  • 1 tablespoon cumin seeds, toasted
In This Recipe


  1. Preheat the oven to 420. Drizzle the walnut oil over the cauliflower pieces and toss to coat. Season with sea salt. Arrange in a single layer on a baking sheet (line with aluminum foil unless you are particularly masochistic and LIKE to do dishes).
  2. Roast for around 30-35 minutes or until the pieces start to take on nice tinges of caramel coloring.
  3. Remove from the oven, toss with the toasted cumin and much as one can enjoy cauliflower.

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