Cumin and lemon roasted cauliflower

I adore roasted veggies. Roasting brings out such great flavor to almost all vegetables. 

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I always tell people who think they don't like certain vegetables (e.g., brussel sprouts, asparagus, beets) - roast them and give them another try. It adds such a nutty flavor while not overcooking them like is often done in boiling. My favorite way to eat cauliflower is definitely roasted. 

While I usually use nothing more than some olive oil, salt, and pepper, sometimes it's fun to add a little more spice and flavor. 

Cauliflower is coming into season here and I'm happy about that. I'm going to try to get back into the habit of creating and posting more side dishes. I really want to encourage people to try vegetables that they may not have eaten since they were a kid because they think they don't like them. Creative side dishes are ways to hopefully get even the pickiest of eaters to give something another try.

Cumin and lemon roasted cauliflower
1 medium head of cauliflower, cut into florets
about 3 tablespoons of unrefined coconut oil
1 teaspoon cumin seeds
1/2 teaspoon ground coriander
zest of one lemon
juice of half a lemon
a couple grinds of black pepper
1/4 cup roughly chopped cilantro
a couple pinches of sea salt

Move the oven rack to the lower third of the oven and preheat to 425 degrees. Line a baking sheet with parchment paper.

In a large bowl, toss together the cauliflower, about 2 tablespoons of coconut oil, cumin, coriander, lemon zest, and black pepper. Place it onto the baking sheet in an even layer. Drizzle the remaining tablespoon (a little more or less depending on how much cauliflower you have) of coconut oil on top of the cauliflower. Place in the oven and roast, turning/stirring the cauliflower half way through, for approximately 20 minutes, until fork tender and beginning to char. 

Top the cauliflower with the lemon juice, cilantro, and sea salt. Toss and serve immediately.