roasted cauliflower with cumin

roasted cauliflower with cumin

This is one of my (or probably my current) favorite ways to consume cauliflower. There is just something magical about roasting cauliflower – with cumin. The hubs and I can devour a whole head (or two) easily and this recipe is oh so easy to do. You can definitely experiment with other spices (e.g. paprika, herbs etc.) but cumin is my favorite. I especially like scraping up the roasted cumin seeds after baking and eating them, kinda like licking the plate clean!

Roasted Cauliflower with Cumin


  • One head of cauliflower, washed and cut into medium-sized florets
  • Salt, to taste (Kosher salt preferred, I usually use about 1.5-2 teaspoons)
  • Ground black pepper, to taste
  • About 1 teaspoon, cumin seeds, you can also use cumin powder, but cumin seeds are preferred
  • Olive oil


  1. Preheat oven to 400°F. Line a baking sheet with foil.
  2. Spread out the cut cauliflower evenly onto pan. If your cauliflower is too squished together (i.e., you get mounds of cauliflower), you might need a bigger pan. A half sheet pan works well for me, don’t worry if the cauliflower is close to each other, they will shrink as they cook. You just don’t want mounds of cauliflower.
  3. Sprinkle salt, pepper and cumin seeds evenly over cauliflower. Drizzle with olive oil.
  4. Bake for 20 minutes, rotate pan and bake for another 20 minutes or so, depending on how roasted you like your cauliflower to be.
  5. Remove from oven and let cool for about 5 minutes before serving. Enjoy!

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