SEE FOTO ON INSTAGRAM THE KITCHEN BUZZZ
Tired of the same old, same old cauliflower? Here’s a roasted, spicy version of this otherwise boring vegetable.
Prep time: 25 minutes
Serves: 4
Ingredients:
1 cauliflower head
1 tablespoon ground cumin
1/3 cup extra virgin olive oil
1 to 1-1/2 teaspoons salt
1/2 teaspoon dried, red chili pepper flakes
2 tablespoons chopped mint leaves
2 tablespoons chopped Italian flat-leaf parsley
Directions:
1. Preheat oven to 375°F.
2. Cut cauliflower into florets measuring about 2 inches each. Set aside.
3. Meanwhile, in a small bowl, whisk together the cumin, olive oil, 1 teaspoon salt and chili pepper flakes; set aside.
4. Place cauliflower in a 4-quart saucepot; cover with cold water.
5. Bring cauliflower to a boil; boil 2 minutes.
6. Drain cauliflower.
7. Coat each cauliflower floret with the cumin-oil dressing.
8. Place cauliflower florets on a baking sheet and roast in oven for about 20 minutes.
9. After 20 minutes, remove cauliflower from baking sheet and transfer to a serving bowl.
10. Mince the mint and parsley leaves; toss them into cauliflower. Taste and adjust salt leaves, if needed.
Text & Photograph ©2019 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
