Roasted vegetable season is here and I, for one, am embracing it with reckless abandon. I particularly love roasting cruciferous vegetables with whole cumin seeds. Not only does the cumin act as a natural remedy to help reduce the dreaded intestinal gas factor, but it adds a pleasant earthy flavor to balance the assertive tang of the veg.
Roasted cauliflower makes a nice and simple side dish (even Dahlia will eat it if she's distracted enough), but the other day I made it into lunch. I aded a topping of salted yogurt (which is simply a good, full fat yogurt with a little kosher salt mixed in) and a smattering of chopped fresh mint. It was a perfect light lunch, and could have made a great dinner, too, served over brown rice.
Here's what you do: Cut the cauliflower into bite-sized florets and toss them with a lot of extra-virgin olive oil, a generous pinch of whole cumin seeds, and a normal sized pinch of kosher salt and freshly ground black pepper. Scatter the mixture on a baking sheet and roast in a 425° F oven, stirring once or twice, for about 20 to 30 minutes. It's okay if the florets are not cut evenly - the bigger pieces will get tender and brown on the edges while the smaller bites get toasty brown and crispy-caramelized all over. I think it makes for an excellent contrast of textures. Just another reason (besides the chilly, sleety, all around gross day) to turn on the oven.