1large cauliflower head, including stems and leaves
2tablespoonsextra-virgin olive oil
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Preheat the oven to 220°C (425°F).
Remove the cauliflower leaves (don't discard) and cut the head into bite-sized pieces. Start by cutting off the natural florets, then cut the larger florets into several smaller pieces. For the stem and leaves, simply remove any particularly tough parts and then trim these into bite-sized pieces as well.
Drizzle half of the olive oil over a large baking sheet, then add the cauliflower pieces. Sprinkle over the cumin seeds, salt, and pepper, followed by the remaining olive oil. Move everything around in the pan to coat the cauliflower. Note: If your baking sheet doesn't have high sides, it may be easier to toss the ingredients together in a bowl first.
Once the cauliflower pieces are evenly coated, arrange them on the baking sheet in a single layer and roast in the oven for around 30 minutes or until golden and crispy at the edges. Toss a couple of times during cooking, removing the leaves if these look like they're darkening quicker than the other pieces.
Once the cauliflower pieces are golden and crispy on the outside, remove from the oven and serve.
Serving suggestions: Roasted cauliflower is a delicious and low-calorie alternative to other side dishes such as potatoes or rice. Try it with lemony butter bean stew or easy vegan chilli, or with curry dishes such as vegan lentil dal, vegan chana masala, or spicy tofu jalfrezi.Serving size: I find that one large cauliflower head is usually enough to provide 3-4 decent servings as a side dish. It will depend on the size of the cauliflower, and how big you want your portions to be.Cumin seeds: If using a small/medium cauliflower, you may want to use a little less cumin (maybe 1 to 1½ teaspoons).Other spices: I love the simplicity of the olive oil and whole cumin seeds in this recipe, but you could add any other spices you like. Turmeric, chilli, smoked paprika, and ground cumin are all good choices.Greaseproof paper: If you're worried about the cauliflower sticking to the baking sheet, line it first with greaseproof paper. You can also add a little extra oil during cooking. Oil type: Extra-virgin olive oil is my favourite for roasting vegetables, but you can replace this with the cooking oil of your choice. Oil amount: If you want to reduce the oil amount, just be aware that the cauliflower may not crisp up as nicely. It might also be a good idea to use greaseproof paper to prevent sticking.Storage: You can store this roasted cauliflower in the fridge for up to four days or freezer for up to six months. If you liked this recipe, you might also enjoy: