Cauliflower Snap

You'll love the snap of this dish! It will be the hit of the dinner!


1 head of cauliflower (about 2 pounds)
2 teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon ground turmeric
½ teaspoon ground cayenne pepper (optional)
1 teaspoon kosher salt
Freshly ground black pepper
2-3 Tablespoons cooking oil


Preheat the oven to 400 degrees F.
Core the cauliflower and cut into bite-sized florets and place in a large mixing bowl.
In a small bowl, combine the cumin, coriander, turmeric, salt, and black pepper. (Add the cayenne pepper here if you wish. Even this small amount of cayenne will make the cauliflower very hot.)
Add cooking oil onto the cauliflower and toss until the cauliflower is coated. Then add the spices and toss again until the cauliflower is evenly coated.
Line a large rimmed baking sheet with parchment paper. Pour the cauliflower on the baking sheet. Spread the cauliflower out so that they are not piled on top of each other. When they are spread out, they cook more evenly.
Roast for about 25-30 minutes or until lightly browned.

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