Category: What the Fork

Roasted Cauliflower with Cumin and Lime


I love, love, love roasting just about anything. Roasted Lemon Cauliflower is one of my favorite snacks, and this version of it – lime instead of lemon, a little cumin – takes it to a whole other level. It’s a perfect, super healthy and delicious snack. Plus, the health benefits of cumin!!! Who knew.

ROASTED CAULIFLOWER WITH CUMIN AND LIME (serves 4 as a side or snack)
– 1 large head cauliflower
– 4 limes, juiced, zest of 2
– 1 tbsp. EVOO
– 2 tbsp cumin (don’t let this scare you)

1. Preheat the oven to 450.

2. Chop up the washed cauliflower. The easiest way to do this is to cut the cauliflower in half, then into quarters. Then, cut away the middle part (the stem, I guess). The florets should fall away on their own, pretty much mess-free. Add them to a big bowl.


3. Juice and zest 2 of the limes, then add the cumin. Mix to combine. Add the olive oil. Mix it all together and toss it with the cauliflower until it’s well-coated.


4. Lay the cauliflower in one layer on a roasting sheet. Put into the oven and cook for approx. 30- 40 minutes, or until roasted golden brown. Flip it every ten minutes, squeezing the juice of 1/2 a lime over it each time.


5. Serve as a snack or an appetizer (we had this with Roasted Red Grapes with Thyme. I told you I liked roasting things).


Hostessing is my all-time fav.

— AND, just want to give a HUGE congrats to Mario & Katie and the rest of the crew from What The Fork food truck! They made the top 4 for LIVE with Kelly & Michael‘s “Truckin’ Amazing” nationwide Food Truck competition! It’s been so cool to watch their amazing progress over the last year. Vote for them here. Congratulations guys – you make Scranton proud!


So….this happened.

Those bones definitely aren’t where they’re supposed to be. Last week, Brad had a bad fall and shattered his fibula, broke his tibia, and fractured a couple bones in his left foot. Considering his fall, he is really lucky it wasn’t much worse, but it’s been a rough couple of days for us both. I had no idea that a break like this could involve so much. He’s in an external fixator until his swelling goes down enough for his next surgery to install plates/pins to stabilize his breaks, and is just uncomfortable, frustrated, and in a lot of pain. I have not been cooking – at all, and I’m really starting to miss it – but we’ve been having some great food thanks to my parents and my sister, who have brought us dinners from Casa Bella, Posh, AV, What the Fork, and Osaka. And, of course, Zummo’s, where I’ve gone for takeout lunch and coffees every single day. Brad and I have been really lucky to have amazing support from our friends and families during this – just want to say thank you, to all of you.

B, extremely happy to be going home from the hospital.