Ingredients:
1 large head cauliflower (about 8 cups)
½ cup olive oil
1 Tbsp ground cumin
1 tsp salt, plus more to taste
¾ tsp smoked paprika
½ tsp black pepper, plus more to taste
¼ tsp red pepper flakes, optional, plus more to taste
Equipment:
Baking sheets
Cutting board
Chef’s knife
Bowl
Measuring cups and spoons
Mixing spoon
Metal spatula
Pot holders, dish cloths
Directions:
- Gather all the ingredients and equipment. Preheat the oven to 425° and position the oven racks in the bottom and middle of the oven.
- Wash the cauliflower and then remove the tough stems and leaves. Cut it into slices about ¾ inch thick, then cut those slices into bite-sized florets. Cut the stems into bite-sized pieces.
- In a large bowl, whisk together the olive oil, cumin, salt, and smoked paprika. Add cauliflower pieces to the bowl with the oil and toss until each piece is lightly coated.
- Spread the cauliflower pieces evenly across two baking sheets in a single layer, leaving a small space between each piece.
- Roast the cauliflower uncovered until the bottoms are browned, about 20 minutes. Then flip the cauliflower and rotate the baking sheets. Continue roasting until the florets are well-browned about, 10 to 15 minutes.
- Taste, adjust, and enjoy!
Produce 101: Cauliflower