Spiced Caramelized Cauliflower

Adapted from What’s Cooking America . It’s a new way of cooking cauliflower for me. It’s crisp and hot to taste.

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1 large head cauliflower (about 3 pounds) cut into florets
4 tablespoons. unsalted butter, melted
1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon cumin
Coarse salt, for sprinkling

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Preheat oven to 500°F. In a large bowl, toss the cauliflower with the butter.

In a small bowl, combine the sugar, paprika, salt, pepper, cinnamon, and cumin. Toss the spices with the cauliflower until evenly coated.

Spread cauliflower in a single layer on a baking sheet. Bake 20 minutes, stirring once or twice, until the florets are crisp-tender and caramelized. Mound the florets on a serving platter or bowl and sprinkle with coarse salt. Serve hot or warm.

Photo 09/07/10

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One Response to “Spiced Caramelized Cauliflower”

  1. […] tasty and crunchy. I love roasted cauliflower, it became crispy and fragrant, cumin goes great with carrots […]

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