Spice-Roasted Cauliflower

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Serves: 4


1 Tbsp plus 1 tsp Flying Olive Lemon, Chipotle, or Harissa Extra Virgin Olive Oil or a Combination (We’re a little wimpy and use a combination of 3 ½ tsp of Lemon and ½ tsp of Harissa to give this dish a little spice)

½ tsp ground cumin, divided

¼ tsp kosher salt, divided

1/8 tsp freshly ground black pepper

4 cups cauliflower florets, about 1 medium head

¼ cup chopped fresh cilantro (you can use the tender stems and leaves for this)

¼ cup golden raisins

1 Tbsp fresh lemon juice


Preheat the oven to 450 degrees F.

Combine the Flying Olive Extra Virgin Olive Oil(s) of Choice, round cumin, ¼ tsp salt, and the black pepper in a large bowl. Add the cauliflower florets and toss well to coat. Arrange the cauliflower in a single layer on a rimmed baking sheet covered with aluminum foil. Bake at 450 for 16-18 minutes, flipping half-way through, or until the cauliflower is browned and tender.

Combine the cooked cauliflower mixture, cilantro, raisins, and lemon juice in a bowl and toss gently to combine. Serve.

Inspired by a recipe in Cooking Light Magazine, October 2017

Submitted by Barb L.