Vegetables in general and I have never really been the best of friends. Overtime I learned that steamed vegetables have a really interesting cousin. Roasted veggies. Roasted veggies are more my style... a little crunch, a little extra flavor... and the seasoning possibilities are endless! I threw this together as a side one night and it ended up being too good not to share - or at least not to type out so that I wouldn't forget it!
(Excuse the poor photo, I will try to update when I remake this, which I will!)
1 head of cauliflower, chopped into florets
1/4 - 1/3 c. olive oil
1 tbsp. crushed red pepper flakes
1 tsp. ground cumin
splash of balsamic vinegar
salt & pepper, to taste
Preheat the oven to 400 degrees or use a grill, as we did. Mix the crushed red pepper flakes (which can grind into smaller pieces, if desired), cumin, and olive oil. Add salt and pepper and a splash of balsamic vinegar. Let the mixture set for about 5 minutes. Mix well with the chopped cauliflower. Spread the cauliflower out in an even layer on a baking sheet or foil. Roast for 5 - 10 minutes, until the cauliflower is just beginning to brown.
Think about how much more you like roasted veggies than any other preparation!