Oven Roasted Cauliflower with Sumac & Tarragon

Cauliflower never got much love in this home, mainly because a whole head always seemed way too big for just the two of us. But knowing how extremely high in fibre, vitamin C, and anti-oxidants, among other nutrients this bulky bland looking vegetable is, I decided to give it a whirl about a week ago (also, it was ridiculously on sale). I chopped the head up into florets and tossed it into the grill basket with some seasoning salt, paprika and chili powder, and 30min later, I was amazed by the amount of smoky flavor these perfectly crisp on the outside, yet soft in the middle, spice sponges had soaked up! I could eat these things like they were chips (me and chips go waaaaay back)!


And so, my love affair with cauliflower continues! Since my parents just bought me a new baking pan, oven-roasting  cauliflower seemed the next logical experiment! Our patio potted limequats (cross between key lime and kumquat) also bore two tiny yellow fruits that were ripe for the picking, so these were plucked for flavoring. It makes sense that most of you will not have a pot of limequats conveniently at hand, so a wedge of lemon will also do the trick!

Serves 4

• 1 head cauliflower
• 1 large carrot
• 1 lemon wedge (or 2 limequats!)
• 1/4 cup olive oil
• 2 tsp salt
• 1-1/2 tsp tarragon
• 1 tsp ground black pepper
• 1 tsp cumin
• 1 tsp sumac

Preheat oven to 385.

Wash and pat cauliflower dry. Trim leaves then slice into bite-size florets. Set aside in large bowl/pot. 

Peel carrot and chop into bite-size wedges. Place in large bowl/pot with cauliflower. 

Slice and de-seed the lemon/limequats. Squeeze juice over cauliflower and carrots. 

Measure out olive oil and drizzle over veg. Toss to coat. 

Add all seasonings and toss again to evenly distribute. 

Arrange so that everything sits in one layer directly on baking pan (tin foil and/or cooking spray are not required). Bake for 30min and serve immediately as a simple, nutritious and delicious side dish!