During fall and winter, I love making roasted vegetables. They're delicious and super simple— even the world's worst cook could make them. Roasting veggies give them much more flavor than simply steaming or sauteing them. Almost any vegetable can be served roasted, but my favorites are cauliflower, brussel sprouts, peppers, asparagus, and tomatoes. Roasted veggies make for an excellent side dish, but also thrown together or on top of couscous or another grain, they can serve as a vegetarian main course as well.
Generally, the rule of thumb is to throw some olive oil (about 2 tbsp) and salt on the veggies and roast them between 350 °F and 400 °F for 40 minutes to an hour, depending on the vegetable. The art of roasting is not an exact science, so if you're not sure about the temperature or time, just keep an eye on the veggies and watch for them to brown significantly without turning black.
For my rendition of roasted cauliflower, I add a cumin spice blend I usually use as a rub for chicken. It's really flavorful and gives the cauliflower an extra little something. If you'd like to spice it up even more, try adding some toasted pine nuts or golden raisins.
Cumin Roasted Cauliflower
1 head cauliflower, washed and trimmed into florets
2 tbsp high quality olive oil
1/4-1/2 tsp salt
1/2 tsp cumin spice rub
Cumin Spice Blend
1/4 cup ground cumin
1 tsp smoked paprika
1 tsp light brown sugar, packed
1/2 tsp freshly ground black pepper
1/4 tsp ground coriander
1/4 tsp cayenne pepper
Preheat oven to 375 °F. Line a large baking sheet or pan with aluminum foil.
To make the cumin spice rub, stir together all the ingredients in a small container with a tight-fitting lid. Cover and shake vigorously to mix. Store in an airtight container in a cool, dark place for up to 1 month.
Once you've prepared the spice blend, toss with cauliflower, olive oil, and salt in a large bowl. Spread cauliflower flat on the prepared baking sheet and bake for 40 minutes, tossing halfway through to ensure even browning. Cool slightly before enjoying. To store, seal in an airtight container and refrigerate.
Source: D*lish original