Everyone is always looking for a quick and easy side dish to make for dinner.

Happily, there is no need to look any further.

This one met all my requirements, and it was delicious!

This recipe is adapted from The Food Network Kitchen.

The spices are unique and blend well with the cauliflower. You can add some red pepper flakes to give it an extra zing to it. The original recipe added some cilantro after baking with the lemon. Since my family is not fond of cilantro, I didn’t add it in. If you like cilantro, then toss it in.

It has a lot of wonderful flavor and is healthy and uncomplicated.

Give it a try! I think it might become a family favorite!

Todays Hint: Always read the entire recipe before cooking. The recipe is only a guideline. Always feel comfortable substituting one ingredient you don’t like with something you do. If you don’t like cilantro, try using some parsley. You can also delete that ingredient entirely!

Ingredients for the Cauliflower

Preheat oven to 450.

7 cups of cauliflower florets (1 head)
3 plum tomatoes, seeded and chopped
1/4 cup of olive oil
3 cloves minced garlic
1/2 tsp. cumin seeds
1/4 tsp. turmeric
A pinch of cayenne 
1/2 tsp. kosher salt
1/2 tsp. pepper
Juice of 1/4 lemon
1 tbsp. chopped cilantro

Toss cauliflower, plum tomatoes, olive oil, cumin seeds, cayenne, salt and pepper together in a bowl.

Place on a baking sheet.

Roast for 25 minutes.

Before serving, sprinkle with lemon juice and cilantro.

As you can see in my photo, I chose to leave out the cilantro. My family is not a fan! Feel free to try it with the cilantro!  Chopped parsley would be a good choice as well!

It’s that simple! (And Delicious)