Monday, November 1, 2010

Roasted cauliflower and pine nuts

1 head cauliflower, broken into florets
1/2 c pine nuts
1 T cumin seeds
1-2 shallot(s), sliced
olive oil to coat, salt and pepper to taste

Preheat oven to 400F. Combine everything in a 9x13 pan and stir to make sure things are sufficiently oiled. Bake, stirring occasionally, until the cauliflower is tender and browning (sorry didn't pay attention to the time). Serve with pomegranate bulgar salad.

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