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ANGE_SHEPHARD
Roasted cauliflower with oregano and cumin
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Ingredients
Directions
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Preheat the oven to 225 ° C.
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Finely chop the oregano.
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Cut cauliflower florets from the stalk and boil them in a pan with plenty of boiling water in four minutes al dente.
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Drain them in a colander and let them drain well.
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Squeeze the garlic over a large bowl.
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Stir in the olive oil, cumin, salt and freshly ground black pepper and half of the oregano.
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Spoon cauliflower florets carefully, they should be covered all around with a shiny herb layer.
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Divide the cauliflower in the roasting pan and roast in the oven in twenty to twenty-five minutes until golden brown.
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Sprinkle the remaining oregano from the oven.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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