The BEST seasoned roasted cauliflower! Amazingly crisp-tender, golden-brown and probably the most good aspect dish to any meal!
This has been my go-to aspect dish for months now. It makes use of just some pantry spices – coriander, cumin, paprika, garlic powder, and cayenne pepper – so the prep time is extremely quick right here. And the mix of spices is completely unimaginable.
To not point out the ending touches of the crimson onion slices, parsley, mint and freshly squeezed lemon juice.
It’s merely good, complementing all of your favourite mains. I notably prefer to pair this with my IP rotisserie hen for an entire meal, and a glass of wine in fact to spherical all of it out.
Roasted Cauliflower
The BEST seasoned roasted cauliflower! Amazingly crisp-tender, golden-brown and probably the most good aspect dish to any meal!
aspect dish
Roasted Cauliflower
Chungah Rhee
Substances:
- 1/4 cup olive oil
- 2 teaspoons floor coriander
- 1 1/2 teaspoons floor cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly floor black pepper, to style
- 1 1/2 heads cauliflower, reduce into florets
- 1/4 cup thinly sliced crimson onion
- 1/4 cup chopped parsley leaves
- 1/4 cup chopped mint leaves
- 1/2 lemon
Instructions:
- Preheat oven to 450 levels F. Frivolously oil a baking sheet or coat with nonstick spray.
- OLIVE OIL MIXTURE: In a small bowl, mix olive oil, coriander, cumin, paprika, garlic powder, cayenne pepper, 1 teaspoon salt and 1/2 teaspoon pepper.
- Place cauliflower florets in a single layer onto the ready baking sheet. Add OLIVE OIL MIXTURE and gently toss to mix.
- Place into oven and bake for half-hour, till golden brown and crisp, flipping midway. Sprinkle with crimson onion, parsley and mint.
- Serve instantly with lemon, if desired.
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