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 csafflower oil (or sunflower oil)
1 Tground cumin
2 tcrushed red pepper (more or less, depending on your spice level)
1 bncauliflower (halved, cored and cut into 1-inch florets)
1 pnsea salt
Cook time: 60 Prep time: 10 Yield: 4 Servings
- Preheat oven to 425 F. In a small Ziploc bag, combine the oil, cumon, turmeric, crushed red pepper and 1/2 tsp of salt.
- Add the cauliflower to the bag and coat well.
- 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.
- Bake for about one hour, or until brown and tender.
- Remove and devour.