Tired of steamed cauliflower? Try roasting it!
- 1 head cauliflower 1
- 2 tbsp vegetable oil 30 ml
- 2 tsp chili powder 10 ml
- 1 tsp ground cumin 5 ml
- 1⁄2 tsp salt 2 ml
- 1⁄4 tsp freshly ground black pepper 1 ml
- Preheat oven to 425°F (220°C). Separate cauliflower into florets. Toss with oil and spread out on a baking sheet. Sprinkle with chili powder, cumin, salt and pepper, then toss to coat. Roast for 20 to 30 minutes, stirring once or twice, until tender and golden.
- Serves 4 to 6.