Moroccan Cauliflower with Cumin and Cinnamon
By Emma Collins
Prep
10 min
Cook
30 min
Total
40 min
Servings
4
Level
Easy
Roast a whole cauliflower for four servings and cut some roasted pieces to eat throughout the week. Serve the meal on the first night with the baking pan. The cumin spice blend on the cauliflower has a smoky flavor and a touch of cinnamon. I like the darker parts of the cauliflower.
I roast it on a parchment-lined baking sheet at 425°F (220°C), spreading pieces out so they aren't overlapping on the baking sheet before roasting. I might use a second baking sheet for the broccoli. Turn the pieces once during a 25- to 30-minute roasting time, or until the edges are browned and the coating darkens in the last few minutes of roasting.
Dry the cauliflower florets with a paper towel before adding oil. Moist cauliflower florets release steam in the oven and don't cook evenly; I cut florets to improve even cooking because larger florets take longer to cook than smaller florets and may not fully cook in the center. I cut the florets into bite-size pieces. Small imperfections in cutting are okay because jagged edges will brown along with other florets in the pan.
The spices will adhere to broccoli if you coat the pieces of broccoli with olive oil. I find it best to mix the broccoli in a large bowl to keep all the spices in the bowl. First coat the broccoli with olive oil, then add the spices and mix until the broccoli and the tray are evenly coated with spices.
Why this recipe works
- One head of cauliflower feeds four people. You have enough cauliflower to serve four people for dinner and other meals.
- Use two sheets if needed. All vegetables in the batch can be roasted with spacing between floret clusters.
- The 25- to 30-minute roasting process gives you time to make other entree items while the cauliflower is roasting.
- Leftover food can be divided and packaged after cooling.
- One batch provides enough for a side at a meal. Additional batches can be used for other foods, such as bowls and salads, at other meals.
- The spice mixture is spread evenly across the pan to ensure that each serving has the same amount of cumin and cinnamon.
Ingredients
- •1 large head cauliflower (cut into bite-sized florets)
- •2 tablespoons olive oil
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1 teaspoon smoked paprika
- •½ teaspoon ground turmeric
- •¼ teaspoon ground cinnamon
- •1 pinch cayenne pepper (optional, adjust to your spice preference)
- •1 teaspoon salt
- •½ teaspoon black pepper
- •fresh parsley or cilantro (for garnish)
- •lemon wedges (for serving)
- •plain yogurt or tahini sauce (for drizzling)
Instructions
- 1
Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Wash the cauliflower florets and dry them thoroughly with a paper towel.
- 3
Combine the cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne if using, salt, and black pepper in a small bowl.
- 4
Put the cauliflower in a large bowl, drizzle with olive oil, and toss to coat. Add the spice mixture and toss again until evenly seasoned.
- 5
Spread the cauliflower in a single layer on the prepared baking sheet. Use two baking sheets if needed.
- 6
Roast for 25-30 minutes, flipping halfway through, until tender with golden-brown edges.
- 7
Garnish with fresh parsley or cilantro and serve with lemon wedges.
FAQ
Nutrition (per serving)
Calories
115
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