Best Sumac Lime And Cumin Roasted Cauliflower Recipes

Best Roasted Cauliflower Recipe image

Provided by Suzy Karadsheh

Categories Side

Number Of Ingredients 8

1 head cauliflower (cored and divided into small florets)
Private Reserve Greek extra virgin olive oil
2 tsp ground cumin
1 tsp harissa spice
Salt and pepper
1 to 2 tbsp lemon juice (or juice of 1/2 to 1 lemon to your liking)
Handful fresh parsley for garnish (optional)
1/4 cup/30 g toasted pine nuts (or toasted slivered almonds, optional)

Steps:

Preheat the oven to anywhere between 450 to 475 degrees F (or 250 degrees C)
Place the cauliflower florets on a large baking sheet. Drizzle extra virgin olive oil and toss to make sure florets are coated, add more EVOO as needed but don't overdo it!
Combine the cumin and harissa in a small dish. Season cauliflower with the spice mixture and a generous pinch of salt and black pepper. Toss again to combine. Spread cauliflower florets well on the baking sheet so that they are in one layer.
Cover the baking sheet with foil and place on the middle rack of your heated oven. Roast covered for 15 minutes, then carefully remove the foil and return the baking sheet to the oven. Roast for another 20 to 30 minutes or so, occasionally rotating the baking sheet and turning cauliflower florets over, using a pair of tongs. (Cauliflower should be so tender and caramelized or even charred in some parts).
If serving with tahini, use the roasting time to make tahini sauce according to this recipe.
Remove from heat and carefully transfer roasted cauliflower to a serving dish. Immediately add the lemon juice, a little drizzle of tahini (if you like), toasted nuts and a little fresh parsley for garnish. If you're like me and want even more flavor, sprinkle a bit more harissa spice.
Serve the tahini sauce in a bowl on the side for dipping.

Nutrition Facts : Calories 27 kcal, Sodium 29.9 mg, Fat 0.4 g, SaturatedFat 0.1 g, Carbohydrate 5.2 g, Fiber 2 g, Protein 2 g, ServingSize 1 serving

Roasted Cauliflower With Cumin And Turmeric Recipe by Tasty image

Provided by Pierce Abernathy

Categories Sides

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 head cauliflower, divided into florets
1 tablespoon olive oil
2 teaspoons cumin
1 teaspoon turmeric
½ teaspoon chili powder
1 teaspoon salt

Steps:

Preheat oven to 450˚F (220˚C).
In a mixing bowl combine the cauliflower, olive oil, cumin, turmeric, chili powder, and salt and mix with tongs until evenly coated.
Place seasoned cauliflower on parchment lined baking sheet and roast in preheated oven for 15 minutes or until lightly browned.
Enjoy!

Nutrition Facts : Calories 80 calories, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, Sugar 3 grams

Sumac, Lime and Cumin-Roasted Cauliflower image

Provided by C G @Celestina9000

Categories Vegetables

Number Of Ingredients 9

1 - head of cauliflower, broken up into florets
1/3 cup(s) olive oil
1 - lime, zested and juiced (set zest aside for garnish)
1 tablespoon(s) ground cumin (you could sub cumin seeds if desired but lightly crush them first)
1 tablespoon(s) ground sumac
1/2 teaspoon(s) salt-free garlic powder (you can use fresh garlic but add it the last 10 minutes or so of baking to avoid burning)
1/2 teaspoon(s) salt, approximately
- fresh cracked black pepper
- 1 lime, cut into eighths

Steps:

Preheat oven to 425 degrees. In a large mixing bowl combine the cauliflower florets, olive oil, lime juice, cumin, sumac and garlic powder. Toss well to evenly coat.
Place the cauliflower florets on a parchment-lined baking sheet. Season with salt and pepper.
Bake for 30 minutes, stirring the cauliflower at the halfway mark for even browning. (If you think it might be browning too quickly, the temperature can be reduced.) When the cauliflower is golden brown and crispy, remove from the oven.
Transfer to a platter, garnish with the lime zest and serve lime wedges on the side. Posted 4 August 2014