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Author Notes: Roasting the cauliflower brings out its natural sweetness while the cilantro, cumin, and lemon give this dish an interesting twist. —Emily | Truefood
Food52 Review: WHO: Emily is the author of the blog Truefood, which features eco-friendly recipes that use sustainable ingredients.
WHAT: A bright and slightly spicy cauliflower dish.
HOW: Roast cauliflower as you know how, but add lemon juice and cumin towards the end of roasting for an extra burst of flavor.
WHY WE LOVE IT: Sometimes it's the simplest dishes that pack the most flavor. Here, the ingredients work in symphony to create a complex balance of nutty, sweet, and citrusy flavors. Serve it alongside a lemon roasted chicken, or over farro for a light lunch. —The Editors
head of cauliflower
tablespoons olive oil
Salt and pepper, to taste
tablespoons lemon juice
teaspoon ground cumin
1 to 2
tablespoons fresh cilantro, roughly chopped, to serve
- 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.
- 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.
- 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.
- This recipe is a Wildcard Contest Winner!