Crisp Roasted Cauliflower with Garlic and Cumin

What you need

• 1 medium cauliflower, about 900 g (2 lb)
• 3 tbsp olive oil
• 3 cloves garlic, finely chopped
• 1 tsp ground cumin
• 3/4 tsp salt
• 1/4 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Heat the oven to 220 °C (425 °F) and line a large baking tray with parchment.

2. 2

   Pull off the leaves and cut the cauliflower into florets about 4 cm across. Slice the bigger ones in half so each has a flat side.

3. 3

   Toss the florets on the tray with 2 tbsp of the olive oil, the cumin, salt and black pepper.

4. 4

   Spread them out in a single layer, flat sides down, with space between the pieces.

5. 5

   Roast for 15 min, until the flat sides are browned.

6. 6

   Mix the garlic with the remaining oil, spoon it over the florets and turn them.

7. 7

   Roast for another 8-10 min, until the edges are crisp and dark golden and a knife meets no resistance in the stems.

8. 8

   Check the seasoning and serve hot or warm.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.