March 1, 2018 • Vegetables
One of the biggest complaints I hear from most home cooks is that their food is boring. We all get stuck in a rut and have trouble thinking outside the basics. For me, that happens a lot with vegetables. I will confess to not really loving most vegetables, outside of spinach, broccoli or salad. But I try hard to make them interesting because I know I need to eat them. This recipe will make you forget you’re eating cauliflower (kind of my intention)!
- 1 small head cauliflower, cut into florets, larger pieces sliced
- 1 jalapeno, chopped (seed if you want less heat)
- 1 medium onion, chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ cup finely shredded cheese (I used a Mexican blend)
- Toss all ingredients except the cheese together in a bowl to coat well, then pour onto a making sheet. Roast at 350 degrees for 20-30 minutes (depending on your preference for how roasted you prefer). Turn oven off, remove cauliflower, sprinkle with cheese, and return the pan to the oven just long enough to melt the cheese.