Roast Cauliflower

Many people do not realise that cauliflower can be easily roasted, rather than just steamed, boiled or covered with sauce. It retains a crisp texture and roasting really brings out the flavour ~ and it is easy to do and quick

You will need as a vegetable side dish for 2 people:

Just adjust amounts for more people!

Extra Virgin Olive Oil
300g of Fresh Cauliflower, washed and split into florets (½ small cauli)
1 onion, peeled and chopped into large dice
1 or 2 garlic cloves, chopped and crushed
1 large red capsicum, washed, de-seeded large dice
1 teaspoon of cumin seeds
Sea Salt and pepper to season to taste


Pre heat Oven to 210º c (or 190º c for a fan oven)

Place all the ingredients into a large bowl and generously sprinkle with olive oil and toss well to cover all the vegetables (2/3 tablespoons of oil may be needed).

Place the oil covered vegetables into a baking dish of a suitable size to hold the vegetables in a single layer and then just bake in the oven for about 25 minutes.

Maybe turn the vegetables after about 15 minutes, but by 25 minutes they should be cooked and starting to char a little on the edge, which all adds to the flavour

Serve as they are!


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