Recipe: Roasted Cauliflower with Cumin
Description: A time-saving tip: Instead of roasting fresh cauliflower, substitute frozen cauliflower, prepared according to package instructions, and toss with browned butter, cumin, and parsley.
Ingredients: [{"text": "1 head cauliflower"}, {"text": "1/4 c. olive oil"}, {"text": "1 tsp. salt"}, {"text": "1/4 tsp. Pepper"}, {"text": "1 tbsp. cumin seeds"}, {"text": "3 tbsp. unsalted butter"}, {"text": "1 tbsp. sherry vinegar"}, {"text": "1/4 c. flat-leaf parsley"}]
Instructions: Cook the cauliflower: Heat the oven to 425 degrees F. Place the cauliflower florets in a large roasting pan and toss with the olive oil, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the cumin seeds. Roast until florets are tender and lightly golden, 30 to 40 minutes.
Prepare the brown butter: Melt the butter in a small skillet over medium heat and continue to cook until golden brown. Sprinkle with vinegar and remaining salt and pepper. Transfer the cauliflower to a serving dish and toss with the brown butter and parsley. Serve immediately.
