1large head of cauliflower, about 1 lb 11 oz, cut into florets
1/3cupolive oil
Juice and zest of 1 large lemon
1tbspground cumin
1tbspground sumac
1tspgarlic powder
Salt and freshly cracked black pepper
Lemon juice for drizzling, optional
Instructions
Preheat the oven to 425 degree F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine the cauliflower, olive oil, lemon juice and zest, cumin, sumac and garlic powder. Toss until well combined and then season with salt and pepper. Place onto the prepared baking sheet in a single layer. Roast for 20-25 minutes or until crisp-tender and lightly browned.
Transfer roasted cauliflower on a serving plate. Drizzle with lemon juice, if using.