
Ingredients
1 head of cauliflower
3 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons lemon juice
1 teaspoon ground cumin
1 to 2 tablespoons fresh cilantro, roughly chopped, to serve
Directions
Preheat oven to 425˚ F. Chop the cauliflower into equally-sized florets for even cooking -- I like to cut them so that each has a flat side to lay facedown on the pan so it browns nicely. Toss the florets in the olive oil. Place them on baking sheet, flat side down. Season with a few good pinches of salt and black pepper to taste. Place in the preheated oven and allow to roast for about 30 minutes, or until lightly browned, turning the pan and tossing the florets after 10 and 20 minutes for even cooking. After about 30 minutes, the florets should be slightly caramelized. Remove them from the oven, and top with lemon juice and cumin. Return them to the oven for about 10 minutes, until just tender. Remove from the oven, sprinkle with chopped cilantro, and serve warm.
Source: "Food52" https://food52.com/recipes/31763-roasted-cauliflower-with-cumin-and-cilantro