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Roasted cauliflower with cumin on a round plate viewed from above
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Roasted Cauliflower Recipe

Golden cauliflower florets roasted with cumin and olive oil, then finished with lemon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 side servings
Calories: 110
Ingredients Equipment Method Video Notes

Ingredients
  

  • 750 g fresh cauliflower florets about 1 large head after trimming; 1.5–2-inch pieces
  • 2 tablespoons olive oil 27 g
  • 1 teaspoon ground cumin 2.1 g
  • 0.5 teaspoon fine salt 3 g
  • 0.25 teaspoon black pepper 0.6 g
  • 1 tablespoon lemon juice 15 g; after roasting

Equipment

  • 1 Large rimmed sheet pan
  • 1 Large bowl
  • 1 Clean kitchen towel

Method
 

  1. Heat oven to 425°F (220°C). Remove leaves and tough core from cauliflower. Cut into similarly sized florets, halving larger ones through the stem to create flat surfaces. Wash and dry thoroughly.
  2. Toss cauliflower with olive oil, cumin, salt and pepper in a large bowl. Spread on a large rimmed sheet pan in one layer, with cut sides down and space between pieces. Use a second pan if needed.
  3. Roast 25–30 minutes, turning once around halfway, until flat surfaces are golden and the stems are fork-tender. Check small florets early to prevent burning.
  4. Transfer to a serving platter and toss with lemon juice. Serve promptly. Refrigerate leftovers within 2 hours, or 1 hour above 90°F, at 40°F or below; use within 3–4 days and reheat to 165°F.

Video

Notes

Nutrition is estimated per one-fourth of the recipe and includes all oil, lemon and salt. Timing is for fresh cauliflower. Video credit: Clean & Delicious demonstrates roasting cauliflower florets with olive oil and garlic powder; this version uses cumin, finishes with lemon and roasts at 425°F.