- 1 head cauliflower, cut into, 2-inch pieces
- ¼ to 1/3 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- ½ teaspoon cumin (more if you’d like)
- Chopped parsley for garnish
- Heat the oven to 425° F.
- Place the cauliflower florets in a large roasting pan and toss with the olive oil (enough to coat), salt, pepper, and cumin.
- Roast until cauliflower is tender and lightly browned approximately, 35 to 40 minutes.
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