Step by step

Method

4 steps

1. 1

   Heat oven to 425°F. Cut 1 large cauliflower into medium florets (about 6–7 cups). Toss with 3 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon coriander or turmeric, 1 teaspoon salt, and black pepper until every piece is coated. Optional: ½ teaspoon chili flake or Aleppo pepper.

2. 2

   Spread in a single layer on a large sheet pan — crowding steams them pale. Roast 25–35 minutes, flipping once halfway, until deep golden-brown on the edges and tender when pierced. You should smell toasty cumin and see caramelized bits.

3. 3

   Optional finish: toss hot cauliflower with juice of ½ lemon, a handful of chopped parsley or cilantro, and a drizzle of tahini thinned with water and lemon. Or scatter toasted almonds / pomegranate seeds.

4. 4

   Serve as a side or over couscous with yogurt. You want browned, fragrant roasted cauliflower with crispy edges — not pale steamed florets that taste like nothing.