Roasted cauliflower with oregano and cumin

Name: roasted cauliflower with oregano and cumin
Total time: 35 min
Yield: 4
Ingredients: 1 baking flour; 1 toe big toe garlic; 2 tablespoon olive oil; 2 teaspoon ground cumin; 2 tablespoon oregano

Ingredients

1 baking flour
1 toe big toe garlic
2 tablespoon olive oil

2 teaspoon ground cumin
2 tablespoon oregano

Directions

Preheat the oven to 225 ° C.
Finely chop the oregano.
Cut cauliflower florets from the stalk and boil them in a pan with plenty of boiling water in four minutes al dente.
Drain them in a colander and let them drain well.
Squeeze the garlic over a large bowl.
Stir in the olive oil, cumin, salt and freshly ground black pepper and half of the oregano.
Spoon cauliflower florets carefully, they should be covered all around with a shiny herb layer.
Divide the cauliflower in the roasting pan and roast in the oven in twenty to twenty-five minutes until golden brown.
Sprinkle the remaining oregano from the oven.