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Roasted Spiced Cauliflower

Preheat oven to 200 degrees C.

Line a baking sheet with parchment paper. In brief, cut off the stem end of the cauliflower head and discard. Remove any leaves. Slice the florets into bite-sized pieces. Toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread the cauliflower out onto the prepared baking sheet. Bake until tender and lightly browned, 20 to 25 minutes. Transfer the cauliflower to a serving bowl. Add 2 tablespoons olive oil, 1/4 teaspoon salt, and 1 teaspoon ground cumin to the pan. Cook over medium heat, stirring occasionally, until fragrant, about 3 minutes. Pour the mixture over the cauliflower and toss well. Serve warm or at room temperature.

Cut off the stem and bottom of the cauliflower head.

Additionally, You can use this method to roast other vegetables as well. Try it with broccoli, carrots, sweet potatoes, or even zucchini.

Slice the cauliflower into florets.

Furthermore, preheat oven to 200 degrees C. Place the cauliflower florets onto a baking sheet lined with parchment paper. Drizzle olive oil over the top of each floret. Sprinkle with salt and pepper. Toss until coated. Bake for 15 minutes. Remove from oven and sprinkle with 1/2 teaspoon of cayenne pepper. In brief, return to oven and bake an additional 5 minutes. Serve immediately.

Place the florets in a bowl with 1/2 cup water and 2 teaspoons salt.

Furthermore, this is a simple and tasty side dish that will go perfectly with any meal. You can also use this method to cook other vegetables such as broccoli, carrots, potatoes, etc.

Cover the bowl tightly with plastic wrap or aluminum foil and bake for 30 minutes.

Finally, serve warm or at room temperature. If desired, sprinkle with additional salt and pepper.

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