Cumin Cauliflower Side

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.

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