mixed nuts, sesame seeds, pumpkin seeds, or any other of your choice
1tspfinely chopped fresh coriander
finely grated lime zest
For the Indian version
½tspcurry powder
1tspfinely chopped fresh coriander
Instructions
Preheat the oven to 435° F = 223° C and line a large, rimmed baking sheet with parchment paper or foil.
To prepare the cauliflower, use a chef’s knife to slice off the base, quarter it into four even wedges, slice off just the inner core areas, leaving the rest intact.
Cut across each piece to make 5c slices, then use your fingers to break apart any florets that are stuck together.
Basic cauliflower roast
Place the cauliflower on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with salt and some pepper, then toss until the ingredients are evenly distributed and the cauliflower is lightly coated in oil, adding another drizzle of oil only if necessary.
Arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway about 20 to 25 minutes.
Italian version
arrange the cauliflower in an even layer and bake for 15 minutes then remove from the oven, toss, and then sprinkle the Parmesan over the cauliflower.
Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 20 more minutes, sprinkle the cauliflower with parsley, lemon zest, and red pepper flakes.
Mexican version
sprinkle the cauliflower with cumin and chili powder and toss until well blended and then arrange the cauliflower in an even layer and bake for 15 minutes.
Remove from the oven, toss, and sprinkle the nuts over the center area of the pan (if you sprinkle them too close to the edges, they might burn).
Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 15 more minutes, sprinkle the cauliflower with coriander and lemon zest.
Indian version
sprinkle the cauliflower with curry powder and toss until well blended then arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway about 20 to 25 minutes.
Sprinkle the cauliflower with coriander and red pepper flakes.