ROASTED CAULIFLOWER WITH OLIVE OIL AND CUMIN
Roasted Cauliflower With Olive Oil And Cumin is a simple yet flavourful dish that delivers a delightful crunch with every bite. Roasting cauliflower enhances its natural sweetness while creating crispy edges and the combination of cumin and chilli flakes adds an irresistible spicy kick. This easy-to-make dish is rich in fibre, antioxidants and vitamins, making it a nutritious option for a side dish or a healthy snack. This roasted cauliflower is perfectly seasoned and lightly coated in olive oil, which has a deep and earthy taste with a hint of heat. It’s an excellent choice for those looking for a low-carbohydrate and plant-based dish that is satisfying and full of bold flavours. Whether served alongside a main course, tossed into salads or enjoyed as a standalone snack, the Roasted Cauliflower With Olive Oil And Cumin is a must-try for lovers of roasted vegetables with a spicy twist.
RECIPE CATEGORY
Side, Appetisers
SERVING SIZE
1
CUISINE
Mediterranean, Middle Eastern
PREPARATION/TECHNIQUES
Roast, One-Pot Wonders
OCCASION/HOLIDAY
Fall, Winter, Casual Dinner, Family Gathering, Potluck, Back to School
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Dairy-Free, Wheat / Gluten-Free, Healthy, Low Fat, Quick & Easy, Paleo, Whole30, Keto
DISH TYPE
Main Course
INGREDIENTS
The following ingredients are required for the preparation of Roasted Cauliflower With Olive Oil And Cumin:
- 50 grams | 1.76 ounces | ½ cup cauliflower florets
- 5 millilitres | 0.08 fluid ounces | 0.01 cups olive oil
- 5 grams | 0.02 ounces | ¼ teaspoon cumin
- 5 grams | 0.02 ounces | ¼ teaspoon chilli flakes
FULL NUTRITIONAL INFORMATION
- Calories: 82 kilocalories
- Total Fat: 3.5 grams
- Saturated Fat: 0.5 grams
- Carbohydrates: 11.3 grams
- Fibre: 3.8 grams
- Sugar: 4.4 grams
- Protein: 3.0 grams
- Sodium: 220 milligrams
- Calcium: 37 milligrams
- Iron: 0.8 milligrams
- Potassium: 385 milligrams
PREPARATION
- Preheat The Oven: Set the oven to 200 degrees Celsius and line a baking tray with parchment paper.
- Prepare The Cauliflower: Wash and pat dry the cauliflower florets to remove excess moisture.
- Season The Florets: In a bowl, toss the cauliflower with olive oil, cumin and chilli flakes until evenly coated.
- Arrange On A Tray: Spread the florets in a single layer on the prepared baking tray.
- Roast Until Crispy: Bake for 20 to 25 minutes, flipping halfway through until golden brown and crispy.
- Serve Immediately: Transfer to a serving dish and enjoy warm.
PREPARATION TIME
5 minutes
COOKING TIME
25 minutes
TIPS
Here are some helpful tips for Roasted Cauliflower With Olive Oil And Cumin:
- Even Roasting: Spread the florets apart to ensure they crisp up rather than steam.
- Extra Crunch: Roast at a higher temperature for the last 5 minutes for crispier edges.
- Milder Spice: Reduce the chilli flakes for a less intense heat.
- More Depth Of Flavour: Add smoked paprika or garlic powder for extra seasoning.
- Serving Suggestion: Pair with a cooling yoghurt dip or tahini sauce for contrast.
VARIATIONS
- Cheesy Roasted Cauliflower: Sprinkle with nutritional yeast or parmesan before roasting.
- Herb-Infused Version: Toss with fresh chopped parsley or coriander before serving.
- Lemon Zest Twist: Add a squeeze of lemon juice before serving for a citrusy balance.
- Sweet and Spicy: Drizzle with a touch of honey for a sweet contrast to the heat.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freezing is not recommended because cauliflower may become mushy when thawed.
- Reheating: Reheat in the oven at 180 degrees Celsius for 5 to 7 minutes to restore crispiness.
