Year round, I add my new obsession – cumin –to this dish. For Passover I retested this recipe without it, and the cauliflower is still beautiful, flavorful and irresistible, straight out of the oven!
- Cook Time
- Prep Time
- 6 ServingsServings
- 2 pounds cauliflower and/or broccoli florets
- 1 teaspoon kosher or sea salt
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 2 tablespoons olive oil, plus additional for drizzling
- 1 lemon
- Fresh torn cilantro
1 Preheat oven to 450°F.
2 On a lightly greased large baking sheet, toss cauliflower florets with salt, paprika, turmeric, pepper and olive oil until well coated. Arrange
in a single layer and roast for 30 minutes or until cooked and golden.
3 Remove from the oven and finish with the juice of 1 lemon, a drizzle of olive oil and fresh torn cilantro for garnish. Serve warm.
As seen in the Joy of Kosher with Jamie Geller Magazine (Spring 2013) - Subscribe Now