Cauliflower is an unsung hero when properly prepared, and that means roasting, not boiling. Oven-roasted cauliflower is easy to make, and its taste is greatly complemented by adding some spices and a drizzle of olive oil. It can be easily prepared and stored in the fridge for a great snack or sandwich filler. When I first came to the US and attended school, I really disliked the boiled cauliflower served in the school cafeteria. When roasting it in the oven, I purposely leave the tender leaves on the florets. When charred, these leaves become super crispy and simply delicious.

Ingredients

• Large cauliflower head
• ¼ cup olive oil
• ¼ cup slivered almonds
• 1 tsp salt
• 1 tsp sumac
• 1 tsp cumin

Direction

1. Cut the cauliflower in the middle, removing the core and slicing into florets as same size as possible for cooking evenly.
2. Wash thoroughly running the water inside the florets.
3. Towel dry.
4. Mix all the ingredients together with the cauliflowers.
5. Lay it evenly on a flat baking tray using baking sheet.
6. Pre heat oven to 400 Degrees
7. Roast on both sides making sure it’s golden and caramelized.
8. Remove from oven and pour over the sauce making sure they are mixed together. Let it sit for 10-15 minutes before serving.

Sauce:

• Bunch flat parsley chopped
• Garlic clove mashed
• Lemon juiced