Spice-Roasted Cauliflower and Jerusalem Artichokes

Name: Spice-Roasted Cauliflower and Jerusalem Artichokes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 head cauliflower, cut into bite-size florets; 1 teaspoons cayenne pepper; 1 Tbsp cumin seeds, toasted and ground; 6 servings Finely chopped fresh chives, for sprinkling; 454 grams Jerusalem artichokes, cut into 1-inch dice; 6 servings Kosher salt; 6 servings Extra-virgin olive oil

Spice-Roasted Cauliflower and Jerusalem Artichokes might be just the side dish you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 207 calories, 4g of protein, and 15g of fat. This recipe serves 6. If you have jerusalem artichokes, chives, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Roasted Chicken and Jerusalem Artichokes, Roasted Chicken and Jerusalem Artichokes, and Herb-Roasted Squash and Jerusalem Artichokes are very similar to this recipe.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.

Ingredients you will need

Jerusalem Artichoke

Cauliflower

Olive Oil

Salt

Equipment you will use

Bowl

In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.

Ingredients you will need

Vegetable

Ground Cayenne Pepper

Cumin

Equipment you will use

Bowl

Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Frying Pan

Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren't lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.

Ingredients you will need

Vegetable

Seasoning