Eats of the Day: Roasted Cauliflower with Cumin and Capers

I'm always looking for ways to spice up my veggies and this came from a little inspiration while dining at the White Dog Cafe in University City (delicious by the way!). It's an easy side dish or quick snack of roasted cauliflower, with a tasty curry flavor. 1. Preheat oven at 425˚. 2. Cut up the cauliflower into florets and spread on to a baking pan. 3. Sprinkle extra virgin olive oil (or Coconut Oil), cumin seasoning, tahini and parsley over cauliflower. 4. While baking, rotate cauliflower over and cook for 15-20 min, or until tender and crispy brown. 5. Place into bowl and mix in Tahini sauce, raisins and capers. 6. Add lemon juice, garlic or salt & pepper if needed. I didn't have any pine nuts, but I highly recommend throwing them in if you have them!
Serve warm! Feeds about 4-6 as a side dish.