Roasted Cauliflower with Cumin and Ginger

It’s also a great recipe on rushed nights – it takes less than 30 minutes (with very little prep).

This is a very flexible recipe. Love ginger? Add more. Find the cumin too strong? Use less.  Note that this dish doesn't taste nearly as good as leftovers, so only make as much cauliflower as you think you’ll eat that night.

Ingredients
1 head cauliflower
2 TBSP olive oil
1 tsp cumin
2 TBSP ginger

Steps
1 Preheat the oven to 425 degrees F.
2 Wash and finely chop cauliflower. The more finely you chop your cauliflower, the faster it will roast. I recommend 0.5 cm slices (yes, it’s small!).
3 Very finely chop the ginger. I like to use a sharp vegetable peeler instead of chopping.
4 In a metal roasting pan, combine all ingredients, tossing to combine well.
5 Roast for approximately 20 minutes, taking the pan out to stir the cauliflower twice. The length of cooking time will vary depending on how small you sliced the cauliflower. Look for it to have a lot of dark brown spots (but not burnt). This will create a sweet, roasted flavour. If you take it out too early it will be pale, limp, and flavourless.
6 ENJOY!