1 head fresh cauliflower
olive oil
fresh lime or lemon juice - optional
salt and pepper
ground cumin or cumin seeds
Preheat oven to 425 degrees. Remove the green leaves from the cauliflower and rinse it. Break and/or cut the cauliflower into flowerets, trimming the stems to desired length. In a plastic bag or bowl, toss cauliflower with a couple of tablespoons of olive oil mixed with lime or lemon juice. Spread cauliflower on a baking sheet and sprinkle with salt, pepper and cumin - I like about a teaspoon of ground cumin per large head of cauliflower. Use as much or as little as you want. Place baking sheet in oven and cook for about 20 minutes. Check cauliflower to make sure it is not completely brown and continue to roast until you see lots of nice brown caramelizing on all the pieces. Remove from oven and serve hot or room temperature. Leftovers, if there are any, can be chopped to use in other dishes, such as soups, stews, omelets, quiche or on cold or warm salads.
