This easy roasted cauliflower with cumin seeds is a delicious, simple, and healthy side dish. Vegan and gluten-free, it's a great alternative to rice or potatoes.
1large cauliflower head, including stems and leaves
2tablespoonsextra-virgin olive oil
2teaspoonscumin seeds
½teaspoonsalt
½teaspoonblack pepper
Prevent your screen from going dark
Instructions
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.
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).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 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.See recipe testing notes and recipe FAQ sections for more info.* The nutrition info below is for one serving of the roasted cauliflower, based on a total of four servings.
* Percent Daily Values are based on a 2000 calorie diet.
Keyword easy vegan recipe, vegan cauliflower recipe, vegan side dish
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.