I have always loved cauliflower. Years ago, when ranch dressing became the popular dip for crudité platters, raw cauliflower florets were my favorite dipping vegetable. With the introduction of microwaveable packages of vegetables, one of my frequent quick meals became microwave-steamed cauliflower and broccoli with warmed mild cheese dip poured over the top. Roasted cauliflower is quite popular at the moment, and I am one of its biggest fans. Simple to make and easily seasoned to any taste preferences, it is the perfect side dish for almost any meal. My current favorite seasoning is a simple combination of mostly cumin and smoked paprika, which you can adjust in amounts to suit your own taste. Give this cruciferous vegetable dish a try and perhaps you will become a cauliflower convert like so many others!
Roasted Cauliflower with Cumin and Smoked Paprika
2 bags (16 oz. each) microwaveable cauliflower florets
2 T. olive oil
1 tsp. cumin
1 tsp. smoked paprika
1/2 tsp. turmeric
1/2 tsp. salt
Cut the cauliflower florets into uniformly sized pieces if necessary. Toss all ingredients in a large roasting pan. Roast at 400 degrees for 30-40 minutes, tossing once or twice while roasting, until the florets are just browned. Let the pan sit in the oven with the door slightly ajar for 5-10 minutes to allow moisture to escape. Remove from the oven and serve. Serves 4.
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