I have a few kitchen essentials that have made my cooking easier and more delicious. A Le Creuset blue dutch oven, olive oil, well-seasoned Lodge cast iron pans and salt and pepper. My newest discovery, and the one I use most, is parchment paper. I used to think that parchment paper was for fancy baking, but while at a friend’s house for dinner I noticed she used it to roast salmon on a cookie sheet. No messy cookie sheet to clean and an evenly roasted piece of fish. I immediately bought a huge roll and have been roasting everything on parchment ever since. It has transformed cauliflower for me.

Farmer’s Market Cauliflower

Cauliflower, steamed, sauteed or au gratin has always been a disappointment to me. It tends to get watery and bland so I avoided using it for years – then I decided to roast it. I cut it into small florets.

Small Florets

Then I toss the florets in a bowl with olive oil and cumin seeds. If you haven’t used cumin seeds before you should give them a try. I love them roasted with any fall vegetable or toasted in a cast iron pan and added to creme fraiche as a dressing or dip.

Toss Cumin, Florets and Olive Oil in a Bowl

Then spread the cauliflower out on a parchment covered cookie sheet, salt and pepper and roast in a 375 degree oven until golden and crispy – never soggy.

Spread Evenly on Parchment

Serve immediately.

Roasted Cauliflower

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