Why hello there! It's been a little while since we last chatted. So let's hang for a few before we get into this recipe.

First off, thank you ALL for the incredibly sweet comments about the blog redesign. And thank you again for being patient while I get the site up to speed and fill in all of the pages. I'm thrilled to hear you're digging the redesign and especially the new recipe page setup. That page took me the longest to think about how to organize. Hopefully once it's all finished, it will be a breeze to find your favorite recipes.

I do realize the site is running a bit slow, and I'm trying to get to the bottom of that. I apologize if you're sitting behind your computer, like, LOAD already!!!!

My "follow" buttons, including the RSS feed should all be working now. But please let me know if you experience broken links or other problems. The site should be very mobile friendly and the photos should now be showing up through feedly and bloglovin on mobile as well. Yay!

Cumin Roasted Cauliflower | edibleperspective.com

The day after getting the site up and running I was of to California to attend Expo West, which is the biggest natural foods trade show in the country! I gave myself a deadline to finish the site overhaul before leaving for that event, because I needed it to match my new business cards and photography marketing material.

Revamping this site is something I've been trying to tackle for pretty much the past 3 years. Basically, as soon as I put up that watercolor header a few years back I wanted something different. It was supposed to be a place holder. Finally, 3 years later I have the site I always imagined. Again, all thanks to Holly's graphic-making skills.

The expo was probably the most exhausting business related experience of my life, but also the most exciting. It's hard to even explain what the event was like and no photo could do it justice. Trust me, I tried to capture the scale and it just wasn't happening. Just imagine THOUSANDS of booths (of all sizes, some with 2 stories!) set up in the biggest convention center you've ever seen.

I completely freaked out when I headed over to the Greens Plus booth (and the Ancient Harvest booth!) and saw my photos printed on life-size banners, marketing material, and their new protein powder bags. It was surreal, to say the least.

I'll keep you posted with blog changes as I get some of the pages up and running. But until then I'll be serving up more recipes, starting with this simple but crowd-pleasing roasted cauliflower side dish. I thought I'd change things up from the typical salt + pepper vegetable roasting I usually do around here on the weeknights. I decided to throw in a hefty amount of cumin on top of this cauliflower as well as a little sweetness and heat. When I made it a few weeks ago for dinner, I knew I had to remake it to share with all of you.

Enjoy!

Print Recipe!

Cumin Roasted Cauliflower

gluten-free, vegan // yields 4 side-dish servings

1 medium head cauliflower, chopped into florets
1 tablespoon refined avocado oil (or other high-heat oil)
1/2 tablespoon pure maple syrup
1 1/2 teaspoons ground cumin
1/2 teaspoon cumin seeds
scant 1/4 teaspoon garlic powder
pinch of cayenne
salt + pepper
1/3 cup sliced almonds
1/2 tablespoon unrefined coconut oil
parsley

Preheat oven to 425° F.

Toss florets on a large baking sheet with the oil and maple syrup until evenly coated. Toss again with cumin, cumin seeds, garlic, cayenne, and a generous sprinkle of salt and pepper.

Roast for 12-15 minutes, then flip and roast for another 10-12 minutes, until just tender.

Reduce heat to 325° F and open your oven for a few seconds to help cool it down. Toss the cauliflower with the almonds and roast for another 7-10 minutes, until the almonds are light golden brown.

Remove from the oven and toss with the coconut oil. Serve with fresh parsley and add more salt and pepper as needed.