Tired of steamed cauliflower? Try roasting it!
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Ingredients
- 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
Instructions
- 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.
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