Roasted caulifower

Roasted caulifower

by: Will H. | .
Stripes Europe | .
published: November 01, 2016
Don't let the color throw you off ... the amazing aroma while the caulifower is roasting is enough to tantalize your taste buds! I enjoyed this with a simple and delicious teriyaki chicken.


1 c
safflower oil (or sunflower oil)
1 T
ground cumin
2 t
2 t
crushed red pepper (more or less, depending on your spice level)
1 bn
cauliflower (halved, cored and cut into 1-inch florets)
2 T
1 pn
sea salt


Cook time: 60 Prep time: 10 Yield: 4 Servings
  1. Preheat oven to 425 F. In a small Ziploc bag, combine the oil, cumon, turmeric, crushed red pepper and 1/2 tsp of salt. 
  2. Add the cauliflower to the bag and coat well. 
  3. On a large-rimmed baking sheet, spread the cauliflower in an even layer and drizzle the remaining oil from the bag over the cauliflower. Season with salt. 
  4. Bake for about one hour, or until brown and tender. 
  5. Remove and devour.