I usually make this as a nice add on side to my Thanksgiving dinners.  But it’s versatile and easy to make that there is no reason why it couldn’t be part of a any meal throughout the year.  It’s a great way to have your fix of cauliflower and all the benefits it comes with, plus tastes incredible.

Time:

40 min

Serves:

4

Good for:

• Veggie side, alternative to a salad
• Healthy kid snack for school lunches
• Filling and healthy

Ingredients:

• 1 Large Cauliflower head
• 4 Cloves of garlic, chopped (not minced)
• 1 tbsp of Cumin seeds (not powder)  
• Salt and Pepper to taste
• ¼ cup of Panko crumbs
• 1 tbsp of butter
• 3 tbsp Olive or vegetable oil

Kitchen things you’ll need:

• Casserole, or baking pot
• Mortar and pestle
• Big bowl

Making it:

1. Trim the head of cauliflower, getting rid of the core and thick stems;
2. Cut into florets;
3. Grind the cumin seeds in the mortar and pestle;
4. Preheat the oven to 425° F (220 °C);
5. In a large bowl, combine the oil, cauliflower and cumin then toss;
6. Add salt and pepper to taste;
7. Put the mixture into a casserole or baking pot and add dollops of butter on top;
8. Sprinkle with Panko;
9. Roast for 20-30min until the cauliflower is golden brown.

Tips:  You can mix the butter with fresh rosemary, sage and thyme to make an herb butter, this will add even more flavour to an otherwise simple dish.